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USE OF GIBBERELLIC ACID IN MALTING AND BREWING I. DEVELOPMENT OF GIBBERELLIC ACID TREATMENT IN MALTING *
Author(s) -
Macey Alan,
Stowell K. C.
Publication year - 1961
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.2050-0416.1961.tb01815.x
Subject(s) - gibberellic acid , potassium bromate , brewing , chemistry , bromate , potassium , biology , horticulture , food science , biochemistry , germination , fermentation , ion , organic chemistry , catalysis
While It has been confirmed that the application of 1–3 p.p.m. gibberellic acid accelerates the rate of malt modification and produces high laboratory extracts, treatments at these levels can lead to over‐modification and excessive colour formation; in addition, the cost of the process is uneconomic. The advantages of gibberellic acid treatments are still substantial at the more economic treatment rate of about 0.25 p.p.m., but many of the difficulties still persist. Incorporation of potassium bromate at about 100 p.p.m., however, controls the undesirable effects of the gibberellic acid but does not reduce the characteristic benefits. Moreover, by variation of the bromate/gibberellic acid ratio it is possible to produce a very wide range of malts from any given sample of barley. The effect of gibberellic acid on dormant barleys has been examined, and results on barleys from the 1960 crop indicate that treatments of about 0.5 p.p.m. will enable undried dormant barleys to be malted successfully as soon as they are harvested.