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CONTROLLING MALTING LOSSES WITH ANOXIA, CARBON DIOXIDE, AND SULPHUR DIOXIDE
Author(s) -
Ponton I. D.,
Briggs D. E.
Publication year - 1969
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.2050-0416.1969.tb03231.x
Subject(s) - carbon dioxide , germination , chemistry , nitrogen , agronomy , sulfur dioxide , food science , zoology , biology , inorganic chemistry , organic chemistry
Micromalting trials were used to evaluate the effectiveness of various treatments with anaeroblosis, carbon dioxide or sulphur dioxide in controlling malting losses with grain treated with gibberellic acid. Periods of increasing anoxia, with carbon dioxide accumulation as in Kropff malting, produced malt with a reduced malting loss and a lower hot water extract than control malting. Covering germinating barley with atmospheres containing various partial pressures of carbon dioxide reduced malting losses, but the resulting malts were usually inferior in quality to the controls. Sulphur dioxide gas, applied to moist germinating barley three days after casting, reduced malting losses by almost 3%, and increased the hot water extract by about 3 lb./Qr. relative to control malts. The treated malt occupied less space than the control, and the heat output was reduced. Sulphur dioxide treatment and only 4 days' germination produced a malt in high yield, with an extract identical to that of a control malt germinated for five days. The sulphur dioxide malts yielded worts with lower pH and higher soluble nitrogen values than the control and the fermentability of the worts was normal.