Table 3.
The technological quality parameters of malt and congress wort samples.
| Quality Parameters | YOM1 | YOM2 | BOM | NOM | BwM | BM |
|---|---|---|---|---|---|---|
| Malting yield, % | 90.4 ± 0.5 b | 90.8 ± 1.0 b | 90.2 ± 0.1 b | 85.0 ± 0.9 a | 84.8 ± 0.6 a | 85.0 ± 2.1 a |
| Moisture content, % | 4.4 ± 0.1 b | 4.7 ± 0.1 b,c | 4.5 ± 0.1b,c | 4.3 ± 0.6 b,* | 3.2 ± 0.1 a | 5.4 ± 0.1 c,* |
| Extractivity, % d.m. | 62.2 ± 0.2 b | 64.4 ± 0.4 c | 51.9 ± 0.1 a | 79.5 ± 0.2 d,* | 61.8 ± 1.0 b | 82.8 ± 0.2 e,* |
| Kolbach Index, % | 40 ± 1 c | 33 ± 1 b | 29 ± 2 a,b | 42 ± 1 c,* | 25 ± 1 a | 53 ± 2 d,* |
| Soluble nitrogen, mg/100 g d.m. | 531 ± 2 b | 625 ± 36 c | 536 ± 4 b | 933 ± 18 d,* | 446 ± 19 a | 896 ± 14 d,* |
| Free amino nitrogen, mg/100 g d.m. | 122 ± 6 a,b | 134 ± 2 b | 108 ± 1 a,b | 186 ± 18 c,* | 82 ± 1 a | 219 ± 25 c,* |
| Diastatic power of malt, °WK | 45 ± 1 a | 47 ± 3 a,b | 50 ± 3 a,b | 72 ± 2 b,* | 30 ± 1 a | 369 ± 15 c,* |
| Saccharification time of mash, min | 10–15 | 15–20 | 20–25 | 10–15 * | >60 | <10 * |
| Time of wort filtration, h | >3 | >3 | >3 | >3 * | >2 | 1 * |
| pH | 6.02 ± 0.02 c,d | 5.98 ± 0.02 c | 6.02 ± 0.01 c,d | 5.71 ± 0.01 a,* | 6.10 ± 0.02 d | 5.88 ± 0.02 b,* |
| Wort viscosity (8.6% w/w), mPa·s | 1.66 ± 0.05 b | 1.65 ± 0.04 b | 1.76 ± 0.01 b | 1.75 ± 0.03 b,* | 1.90 ± 0.04 c | 1.50 ± 0.04 a,* |
| Beta-glucan in malt, % d.m. | 0.06 ± 0.01 a,b | 0.04 ± 0.01 a | 0.10 ± 0.01 c | 0.06 ± 0.01 a,b | 0.06 ± 0.01 a,b | 0.42 ± 0.02 d |
| Wort extract, g/100 mL | 6.82 ± 0.07 b | 7.29 ± 0.01 c | 5.74 ± 0.08 a | 8.92 ± 0.03 d,* | 6.90 ± 0.09 b | 9.17 ± 0.02 d,* |
| Fermentable carbohydrates of wort, g/100 mL | 4.10 ± 0.02 c | 4.20 ± 0.01 d | 3.56 ± 0.01 a | 5.05 ± 0.01 e,* | 3.75 ± 0.01 b | 5.83 ± 0.04 f,* |
| Limit of attenuation of wort, % | 85.1 ± 0.6 c | 84.8 ± 0.6 c | 85.0 ± 1.3 c | 80.4 ± 2.1 b,* | 69.2 ± 0.1 a | 85.9 ± 0.6 c,* |
| DMS-P content in malt, mg/kg | 7.4 ± 0.8 d | 7.8 ± 0.1 d | 4.1 ± 0.1 c | 9.5 ± 0.1 e | <0.1 a | 3.9 ± 0.1 b |