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Open AccessFeature PaperArticle

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.
Fermentation 2018, 4(3), 50;
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)
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
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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.

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