Next Article in Journal / Special Issue
Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years
Previous Article in Journal
Antiviral and Antioxidant Potential of Fungal Endophytes of Egyptian Medicinal Plants
Previous Article in Special Issue
Yeast Flocculation—Sedimentation and Flotation
Article Menu
Issue 3 (September) cover image

Export Article

Open AccessFeature PaperArticle
Fermentation 2018, 4(3), 50; https://doi.org/10.3390/fermentation4030050

Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes

Department of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USA
*
Author to whom correspondence should be addressed.
Received: 7 June 2018 / Revised: 20 June 2018 / Accepted: 21 June 2018 / Published: 27 June 2018
(This article belongs to the Special Issue Brewing & Distilling)
Full-Text   |   PDF [1240 KB, uploaded 27 June 2018]   |  

Abstract

Malting of rye and the use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull, dense packing in steep, and high wort viscosity. While empirical evidence shows that rye genotypes differ in malting and brewing performance and flavor, there is little published information on the malting of rye or the malt quality attributes of rye genotypes. The objective was to evaluate laboratory micro-malting conditions that could be used in quality screening. Parameters included germination time, moisture and kernel size. Wort arabinoxylan and phenolic acid contents were determined in addition to standard malt quality parameters. In general, high extract and lower viscosity were achieved by malting for at least 4 days at 45%–48% moisture under the temperature of 16 °C. However, as some commercial maltsters indicated the difficulty of handling of germinating rye at the highest moisture levels, we recommend 5 days of germination at 45% moisture for the future evaluation of rye cultivars. View Full-Text
Keywords: amylase; arabinoxylan; germination; malting; phenolic acid; rye amylase; arabinoxylan; germination; malting; phenolic acid; rye
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Wang, Y.; Jin, Z.; Barr, J.; Gillespie, J.; Simsek, S.; Horsley, R.D.; Schwarz, P.B. Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes. Fermentation 2018, 4, 50.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top