12,538
edits
Malt: Difference between revisions
no edit summary
m (Text replacement - "lowoxygenbrewing.com" to "themodernbrewhouse.com") |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 155: | Line 155: | ||
Spring barley contains more oxidative enzymes compared to winter varieties.<ref name=bilgar>Billaud C, Garcia R, Kohler B, Néron S, Boivin P, Nicolas J. [https://www.vttresearch.com/sites/default/files/pdf/symposiums/2000/S207.pdf#page=248 Possible implications of four oxidoreductases (polyphenoloxidase, catalase, lipoxygenase, and peroxidase) present in brewery's barley and malt on organoleptic and rheological properties of mash and beer.] In: VTT SYMPOSIUM 2000;207:247–250.</ref> | Spring barley contains more oxidative enzymes compared to winter varieties.<ref name=bilgar>Billaud C, Garcia R, Kohler B, Néron S, Boivin P, Nicolas J. [https://www.vttresearch.com/sites/default/files/pdf/symposiums/2000/S207.pdf#page=248 Possible implications of four oxidoreductases (polyphenoloxidase, catalase, lipoxygenase, and peroxidase) present in brewery's barley and malt on organoleptic and rheological properties of mash and beer.] In: VTT SYMPOSIUM 2000;207:247–250.</ref> | ||
The mineral composition of the malt depends on the variety, place where it was grown, atmospheric conditions, growing techniques and harvest, storage and malting systems. The malting technique is particularly important. A short-germinated and undermodified malt has a different grist composition in husks, grits, and flour than a longergerminated and overmodified malt. In a cereal grain, mineral elements are transferred from the storage tissues to the developing seedling. Minerals are more concentrated in the germ than in the central section, whereas the distal section has an intermediate amount. Rootlets and shoots contain substantially more potassium, phosphorus, iron, zinc, manganese, and copper than kilned malt. Calcium is transported to rootlets but not to shoots, and is more uniformly distributed throughout the kernel than magnesium. High-protein fractions are substantially richer in minerals than low-protein fractions. In differently modified malts, the development of rootlets and acrospires and the extent of metal transport from the central and distal section to the germ end are variable. It can thus be expected that the mineral concentrations in worts derived from such malts will vary. The metal distribution is also highly dependent on protein modification. Consequently, the brewer must carefully plan both malt modification and mashing conditions to achieve a desired mineral level in the wort ( Holzman and Piendl, 1976 ).<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | |||
A short germinated and undermodified malt has a different grist composition in husks, grits, and flour than a longer germinated and overmodified malt. In a cereal grain, there is a general transfer of mineral elements from the storage tissues to the developing seedling. Minerals are more concentrated in the germ end than in the central section, whereas the distal section has intermediate amounts (7). Rootlets and shoots contain substantially more potassium, phosphorus, iron, zinc, manganese, and copper than kilned malt. Calcium is transported to rootlets but not to shoots (7), and it is more uniformly distributed throughout the kernel than is magnesium (8). High-protein fractions are substantially richer in minerals than low-protein fractions. In differently modified malts, the development of rootlets and acrospires and the extent of metal transport from the central and distal sections to the germ end are variable. It can thus be expected that worts derived from such malts will vary in their metal concentrations. The metal distribution is also highly dependent on the protein modification (6), a characteristic in which the analyzed malts greatly varied (Table 1). As a consequence, the brewer must carefully consider both malt modification and mashing conditions in order to achieve a desired metal level in the wort.<ref name=holpie>Holzmann A, Piendl A. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-35-0001 Malt modification and mashing conditions as factors influencing the minerals of wort.] ''J Am Soc Brew Chem.'' 1977;35(1):1–8.</ref> | |||
---- | ---- | ||