Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes
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 in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-06-01
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| Series: | Fermentation |
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| Online Access: | http://www.mdpi.com/2311-5637/4/3/50 |
| _version_ | 1819267502436253696 |
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| author | Yujuan Wang Zhao Jin John Barr James Gillespie Senay Simsek Richard D. Horsley Paul B. Schwarz |
| author_facet | Yujuan Wang Zhao Jin John Barr James Gillespie Senay Simsek Richard D. Horsley Paul B. Schwarz |
| author_sort | Yujuan Wang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T21:18:11Z |
| format | Article |
| id | doaj.art-d7e82f34d8bc4edf9a6e66a6499426d5 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-23T21:18:11Z |
| publishDate | 2018-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d7e82f34d8bc4edf9a6e66a6499426d52022-12-21T17:30:51ZengMDPI AGFermentation2311-56372018-06-01435010.3390/fermentation4030050fermentation4030050Micro-Malting for the Quality Evaluation of Rye (Secale cereale) GenotypesYujuan Wang0Zhao Jin1John Barr2James Gillespie3Senay Simsek4Richard D. Horsley5Paul B. Schwarz6Department of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USADepartment of Plant Sciences, Dept. 7670, North Dakota State University, P.O. Box 6050, Fargo, ND 58108, USAMalting 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.http://www.mdpi.com/2311-5637/4/3/50amylasearabinoxylangerminationmaltingphenolic acidrye |
| spellingShingle | Yujuan Wang Zhao Jin John Barr James Gillespie Senay Simsek Richard D. Horsley Paul B. Schwarz Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes Fermentation amylase arabinoxylan germination malting phenolic acid rye |
| title | Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes |
| title_full | Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes |
| title_fullStr | Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes |
| title_full_unstemmed | Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes |
| title_short | Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes |
| title_sort | micro malting for the quality evaluation of rye secale cereale genotypes |
| topic | amylase arabinoxylan germination malting phenolic acid rye |
| url | http://www.mdpi.com/2311-5637/4/3/50 |
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