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The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e.,  Elixer ,  Rockefeller  and  Gimantis . The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of  Elixer  and  Rockefeller  varieties. Slightly higher malting losses were identified in the case of  Gimantis , and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.

Effect of malting process duration on malting losses and quality of wheat malts