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THE SELECTION OF MALTING BARLEY
Author(s) -
Slight A. M.
Publication year - 1949
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1949.tb01494.x
Subject(s) - ripeness , threshing , yield (engineering) , selection (genetic algorithm) , agricultural engineering , agronomy , moisture , mathematics , environmental science , horticulture , biology , computer science , botany , engineering , geography , materials science , artificial intelligence , meteorology , ripening , metallurgy
The importance of an early return to the growing of barley varieties chosen for malting quality rather than for yield or other non‐malting properties is emphasized. Modern harvesting methods are discussed in relation to their influence on malting characters. The assessment of malting qualities in a sample is described, attention being paid to ripeness, shape of corn and appearance of skin, condition and moisture content, reguiarityin size, purity of race, and evidences of threshing damage; special care is needed in the examination of bulk samples on their arrival at the maltings.