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Green malt is a semiindustrialized product obtained from barley and it represents a natural product, rich in enzymes and vitamins. In this paper were conducted laboratory researches to determine the optimum working regime for obtaining malt from barley. The research was conducted in the laboratory, which is equipped with a Jacobsen germination machine, which helped in projecting and realizing different work methods in obtaining green malt. In the experiments performed were considered different working conditions for germination of barley, such as measurement and monitoring of time, water level and water temperature in the tank for soaking and germination of barley. Thus, barley germination humidity ranged from 14% to 52% and temperature of 14 o C to 25 o C, which allowed the establishment of working diagram families, and under their influence were obtained different times for germination of barley. Barley varieties used in these experiments were Andreea and Mădălin which were grown on an agricultural land in the county of Iasi, area of Trifesti and the Mădălin variety cultivated in the area of Peceneaga, Tulcea country. Following the experiences made with this machine was able to increase and to decrease willingly the speed of barley germination. By altering the speed of germination of barley were obtained several types of malt, which differ depending on the content of enzymes, fermentable sugar content, protein content and gums.

Research Regarding Barley Germination with the Jacobsen Machine Used for