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MALTING TECHNOLOGY AND THE PROPERTIES OF MALT: A CLUSTER ANALYSIS STUDY
Author(s) -
Jacobsen Tove
Publication year - 1986
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.2050-0416.1986.tb04394.x
Subject(s) - steeping , germination , degree (music) , cluster (spacecraft) , mathematics , horticulture , food science , botany , chemistry , biology , physics , computer science , acoustics , programming language
A cluster analysis study of 72 malts produced from four varieties of barley malted under varying conditions has demonstrated the relative importance of the degree of steeping, germination time and temperature and kilning on the chemical and physical analysis of the malt. Seventy‐two malt samples were produced from four barley varieties malted at two different degrees of steeping, two germination temperatures, two germination times, and two kilning temperatures. The malt samples were divided into 2 or 3 groups (clusters) by means of the Fuzzy Cluster Variety family of algorithms, applied to nine chemical or physical malt analyses. Each cluster could be characterized by certain mean values for the laboratory analyses and also by a particular set of technological parameters. The degree of steeping was the most important of these parameters. Laboratory analyses such as fine/coarse difference and friability were able to discriminate between a high or low degree of steeping. The cluster with a high degree of steeping could be further divided into two subclusters, with different kilning temperature. The DMS‐precursor discriminated between these two kilning temperatures.