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Namen diplomskega dela je bil preučiti, kako spreminjanje pogojev slajenja ječmena vpliva na kakovost kongresne sladice. Spreminjajoči dejavniki so bili temperatura (T) namakanja, odsotnost prezračevanja med namakanjem, čas in T kaljenja ter čas in T sušenja. V okviru diplomskega dela smo iz predhodno zaslajenega ječmena pripravili kongresne sladice, ki smo jih ovrednotili z določanjem ekstrakta, časa zasladitve, vrednosti pH, dinamične viskoznosti, vsebnosti prostega aminokislinskega dušika (FAN), vsebnosti skupnih fenolov in skupnih flavonoidov ter z določanjem sposobnosti lovljenja DPPH• radikala. Ugotovili smo očiten vpliv T namakanja, kaljenja in sušenja na kakovost kongresnih sladic. Stalna T namakanja in kaljenja je rezultirala v manjši akumulaciji (pri 10␃) ali izgubah (pri 20␃) ekstrakta in FAN v sladu, medtem ko so se kombinacije (nižja T namakanja + višja T kaljenja ali pa kombinacija nižje in višje T v času kaljenja) izkazale kot boljši režimi. Višje T sušenja so vodile do večjih izgub ekstrakta in FAN, a hkrati povečale vsebnost skupnih fenolnih spojin in flavonoidov ter antioksidativno učinkovitost. Krajši čas kaljenja je splošno vplival na slabše rezultate, za daljši čas kaljenja pa ne moremo z gotovostjo potrditi vpliva na izboljšanje rezultatov. The aim of diploma thesis was to investigate the impact of malting conditions on the Congress wort quality. The changing parameters were steeping temperature, lack of aeration during steeping, duration and temperature of germination and duration and temperature of kilning. Congress worts were prepared from pre-malted barley and were evaluated by determining the extract content, the time of starch convertion into sugars, the pH value, the dynamic viscosity, the free amino nitrogen (FAN) content, the total phenol and the total flavonoid content as well as the DPPH• radical scavenging ability. We found a significant effect of steeping, germination and kilning temperatures on the quality of Congress worts. A constant temperature of steeping and germination resulted in lesser accumulation (10␃) or greater losses (20␃) of extract and FAN content in malt, while their combinations (lower T of steeping + higher T of germination or a combination of lower and higher T in time of germination) were found to be better regimes. Higher kilning temperatures resulted in greater losses of extract and FAN, but at the same time increased the content of total phenolic compounds and flavonoids as well as antioxidant activity. A shorter germination time generally led to poorer results, meanwhile we could not directly confirm the positive effect of a longer germination time.