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β-Amylase (α-1,4-glucan maltohydrolase; EC 3.2.1.2) is known to be an important enzyme in beer brewing. To identify the contribution of β-amylase in more detail, two β-amylase-deficient barley, 'Backcrossed line (BCL)-Haruna' and 'Nittakei 81', were used for the investigation of malt quality and brewing characteristics. 'BCL-Haruna' was bred by the backcross method for the introduction of the β-amylase-deficient trait from landrace barley ('Tibet Violet 1') to Japanese traditional malting barley 'Haruna Nijo'. 'Nittakei 81' was bred by crossing between Japanese malting barley 'Sukai Golden' and 'Tibet Violet 1'. With regards to the malting quality under 41.0% target cast moisture in micro-malting, the diastatic power (DP) and apparent attenuation limit (AAL) of 'BCL-Haruna' and 'Nittakei 81' were 408 oWK and 416 oWK and 12.4% and 14.8% lower than those of the control variety 'Haruna Nijo'. Oligosaccharide analysis indicated that the maltose concentration of the 'Nittakei 81' wort was 19.7 g/L lower in comparison to a standard European malting barley 'Propino' wort, although the maltotetraose and maltopentaose concentrations of the 'Nittakei 81' wort were 5.6 g/L and 2.7 g/L higher than those of the 'Propino' wort. After fermentation, the alcohol concentration of the 'Nittakei 81' beer was 0.67% lower compared with the 'Propino' beer, and the extract and concentrations of maltotetraose and maltopentaose of the 'Nittakei 81' beer were 5.0 g/L and 2.5 g/L higher than those of the 'Propino' beer. The results indicate that the β-amylase-deficient barley has a unique malting quality, especially lower DP and AAL, which might induce inadequate starch degradation or fermentation. However, this trait caused no serious issues during the brewing process, suggesting the possibility of β-amylase-deficient barley as a unique brewing material including low-alcoholic and non-alcoholic beer production with a specific saccharide composition. [ABSTRACT FROM AUTHOR]

Why was the work done: The malting process has long been a target for innovation to improve malt quality. The efficiency of utilisation of labour, capital, water and energy, particularly the energy intensive kilning process is a key target for maltsters to reduce the environmental footprint and costs. Similarly, water use during steeping is a priority due to scarcity of water and regulations regarding the disposal of wastewater. How was the work done: A comprehensive review of the literature was undertaken to identify prospects for improving the efficiency of the malting process. What are the main findings: The malting process involves: (i) selection of barley variety of suitable quality (protein, microbiologically sound); (ii) cleaning and grading; (iii) steeping in water with dry rests over one to two days, moisture increases from 10-13 to >40% (ideally 42-45%); (iv) germination at 12-16°C in a flow of humid air to maintain malt moisture at 42-46%; (v) kilning at between 50-85°C with hot dry air and (vi) storage and blending of malt to specification. Analysis of these steps shows that there is potential to reduce water use and discharge by ~40% with the Optisteep® system. In terms of energy, kilning uses 80-90% of all malting energy (conventionally gas), which makes kilning attractive for energy savings. Marginal energy savings can be made by lowing malt moisture to <40% before germination/kiln transfer and reducing malt moisture to <9% rather than 4-6%. Novel solutions include using green malt and barley brewing which save energy (especially kilning). Although for brewing with unkilned green malt, significant challenges remain to be solved. However, over the past 25 years, maltsters have been successful in incrementally reducing kilning energy by 20-35% per decade. Why is the work important: Increasing malting efficiency while maintaining or improving quality has important implications for reducing costs and reducing the environmental footprint of the malting process. [ABSTRACT FROM AUTHOR]

The operating parameters chosen for the small-scale mash to determine malt quality are critical in defining malt quality. These key malt quality parameters include extract, attenuation, Kolbach Index (KI), wort FAN, viscosity, β-glucan, colour etc. The Congress mash (45°C -- 30 min, 0.2 mm grist grind, 1:4 grist : water, ramp to 70 °C (1 °C/min), rest 25 -- 60 min, lautering at 1:9 G:W ratio, RT) is currently the industry agreed small-scale mashing protocol for malt quality analysis. The Congress protocol appears to have its origins from a German Brewers Convention in Vienna in 1815, later formalized in 1907. As such, the Congress mash was developed to assess the malts of the time that were less modified and homogenous than before the innovations of malting engineers Nicholas Galland and Charles Saladin (c1870 -- 1890) that ushered in modern pneumatic malting production. Prof Martina Gastl (TUM, Germany) concluded that the Congress mash favours cytolytic (and proteolytic) modification compared to modern mashing practice that mash in at 60 -- 65 °C which favours amylolytic modifi- cation. Prof Barry Axcell (South African Breweries Ltd., RSA), among others, critiqued malt quality analysis for providing brewers with inferior practical information with respect to high gravity brewing, lautering, attenuation, foam, flavor and colloidal stability. Central to improving malt quality analysis was a complete revaluation of the small scale mashing protocol. This review sequentially considers what the likely optimum parameters are. The review concludes that potential starch hydrolysis into fermentable sugars is best determined by mashing in at 65 °C for 60 min (compromise between starch gelatinization and DP enzyme thermostability), a grist grind of 0.7 mm (possibly 0.4 mm), addition of 1.4 mM Ca2+ (56 ppm Ca2+), a 1:3 grist:water ratio (higher gravity) and mash out temperature of 78 °C which is broadly in line with modern commercial brewing practice. For small-scale practical convenience and efficiency, 'lautering' at 1:9 G:W ratio and at RT, as with the Congress mash was preserved. Comparison of this style of mash shows broad agreement (correlation) with the Congress mash for extract, attenuation, wort FAN, KI, β-glucan and protein, however the ranking of samples is substantially different. This perspective is important for brewers, but critical for malting barley breeders whose selection indices between candidate breeding lines are largely based on agronomic and quality rank to provide improved resolution between high malting quality progeny. [ABSTRACT FROM AUTHOR]

In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively. [ABSTRACT FROM AUTHOR]

Why was the work done: Floor malting maintains a small but notable market share due to its reputed contributions to beer flavour. These malts are viewed as premium products and are produced in both historic and contemporary floor maltings. Despite this, little work has been performed on floor malting to evaluate its effect on malt and subsequent beer quality and flavour. Accordingly, this work investigated whether floor malting produces distinct malts and beers relative to pneumatic maltings. How was the work done: A mini-floor malting protocol was developed to malt small quantities of grain in a repeatable system that produces malt comparable to the production scale. Two winter barley varieties (Lontra and Thunder) were used to understand whether there was a malting type by variety interaction effect on beer flavour. What are the main findings: Both floor and pneumatic malts produced similar malts and beers based on quality metrics and the differences found between malts were more attributable to variety and the respective rate of proteolysis. Sensory results showed that there was a significant malting type by variety interaction driving hedonic and descriptive sensory results. Why is the work important: These results suggest that while the different malting types produce analytically similar malt, selection of barley variety can be used to optimise the floor malting process to produce distinct beer flavour profiles. [ABSTRACT FROM AUTHOR]

Due to the significant cost and time involved in identifying barley lines with superior malting quality, the malting industry is searching for accurate and rapid methods to expedite the selection of superior barley lines that meet breeder's goals. The aim of this study is to compare partial least squares regression (PLSR) with advanced statistical models (Bayesian and machine learning) and reliably assess their performance in predicting malt quality traits from near infra‐red (NIR) spectral data using barley grains. Using spectral data as predictors and the malt quality traits as references, PLSR outperformed Bayesian and PCA‐ANN models for diastatic power (DP), alpha amylase (AA), malt extract (ME), wort protein (WP), soluble to total protein (S/T) ratio, and free amino nitrogen (FAN). WP had the best prediction performance for all models, with the best‐performing model, PLSR, having R2 (RPD) values of 0.55 (1.5). The influential wavelength regions identified based on the variable importance in projection (VIP) scores and coefficient estimates for PLSR and Bayesian models, respectively, were comparatively similar for all malt quality traits. Based on these findings, PLSR analysis and wavelength selection techniques would enhance the future design and optimization of NIR prediction models in malt quality improvement programs. In this work, we applied partial least square regression (PLSR) and advanced statistical models (Bayesian and machine learning) on near infrared reflectance (NIR) spectra and the reference malt quality data. PLSR outperformed Bayesian and PCA‐ANN models, and wort protein had the best prediction performance compared with the other malt quality traits. To this end, the PLSR analysis and wavelength selection techniques would enhance the future design of NIR prediction models for the prediction of malt quality traits. [ABSTRACT FROM AUTHOR]

Barley is mostly grown under rainfed condition on poor to marginal soils having deficit soil moisture and zinc (Zn) deficiency, which limits the barley productivity and grain quality. Zn spray could improve the productivity and grain quality in these soils. Therefore, this two-year field study was conducted to assess the influence of barley genotypes and clipping stages vis-à-vis Zn foliar application in barley productivity and grain quality. The experiment consisted of three barley genotypes; DWRUB 52, PL 807, and PL 426 and five clipping management; control, clipping at 50 d after sowing (DAS), clipping at 60 DAS, clipping at 50 DAS and ZnSO4 foliar spray @ 0.5% at anthesis + early milk stages and clipping at 60 DAS and ZnSO4 foliar spray @ 0.5% at anthesis + early milk stages. Barley genotype PL 426 showed in maximum lodging, protein content and yield, grain hardness, and husk content, while, DWRUB 52 gave the highest grain yield, Zn content, starch content, hectoliter weight, and bold grain proportions. Foliar spray of ZnSO4 @ 0.5% at anthesis + early milk stages significantly enhanced the grain yield of 12.5 and 12.7% with clipping at 50 DAS and 9.0 and 8.8% with clipping to 60 DAS than control crop during the first and second year, respectively. Zn content, protein content and yield, bold grains, and diastatic power were significantly improved over control with these treatments. Zn foliar application in combination with clipping may be opted to maximize the barley productivity, Zn concentration, and grains quality. [ABSTRACT FROM AUTHOR]

Why was the work done: With respect to terroir, 'To be or not to be,' (Hamlet, Shakespeare) is a key question for maltsters and brewers for malt and beer quality. Terroir is a sparsely studied aspect of malt quality, despite it being an important component of added market-value in wine since ancient times. The 'sense of place' imbued by terroir is an expression of the growth of a grape variety in a specific region with respect to local climate, soil, microbiome, elevation/aspect of the vineyard, viticultural and wine making methods. Similar corollaries to wine terroir can be drawn for hops and malting barley. How was the work done: A comprehensive review of the literature was undertaken to identify reports of terroir in barley/malt quality. Where possible, the discussion was extended by consideration of appropriate unpublished data. What are the main findings: The primary influence of terroir on malt is grain protein content (GPC). This appears, in part, to be controlled by the daylength during grain maturation. Increasing day length typical of grain maturation in Australia tends to be associated with a lower GPC, while decreasing daylength during grain maturation in Canada is associated with a higher protein content. GPC is positively correlated with diastatic power, beta-amylase activity and foam positive proteins such as protein Z4 and hordeins. Conversely, GPC is inversely correlated with extract and Kolbach Index (KI). Interestingly, lower protein barley tends to produce higher KI malts that result in wort with greater flavour complexity and desirability. The level of ionic micronutrients (cations, anions) including calcium and zinc are understudied aspects of malt quality. It is evident that there is significant variation in the ionic micronutrient content of malt produced from different international regions and between regions of the same country which would be an expression of terroir. Lastly, the microbiome of barley/malt shows influences of terroir such as the deleterious impacts of Fusarium head blight on malt quality including gushing and mycotoxins. Variation in terroir will also have more subtle impacts, both desirable and undesirable, on malt quality for the contribution of beneficial enzymes (e.g., cell wall degrading enzymes) or for the propensity of barley to impart malt components into wort (e.g., arabinoxylan) that have been implicated in premature yeast flocculation (PYF) and undesirable beer quality. Why is the work important: The concept of terroir in malt quality has important implications for the efficiency of mashing, lautering, fermentation and beer quality. [ABSTRACT FROM AUTHOR]

Summary: The wet vacuum impregnation (WVI) was used in malting process to reduce soaking period. To implement WVI during steeping, vacuum pressure of 500 mmHg for 300 s, was applied twice on five Thai barley cultivars. The effect of WVI on germination energy, moisture content, phenolic acids, antioxidant activity (AOA) and malt quality were examined relative to Central European Commission for Brewing Analysis (MEBAK) malting condition. Moisture content in barley soaked by WVI and MEBAK steeping method were in the range of 36.1–39.9% and 39.9–47.8%, respectively with germination energy of 96–97%. The physicochemical properties of malt from steeping via WVI and MEBAK showed the malts were protein‐rich cultivars, adequate β enzyme and low α amylase activities, hence, low‐malt extract. Total fermentable sugars were relative higher in MEBAK malts than WVI malts. Nevertheless, steeping by WVI had higher free and bound phenolic acids, which led to higher AOA via ABSTS and DPPH assays in some barley cultivars than MEBAK. This research highlights the WVI did not limit barley gemination and the potential of this technology in malting process by limiting steeping time. Further study is required to reduce air‐rest period and optimise condition to achieve moisture content of 40–45% in soaked barley. [ABSTRACT FROM AUTHOR]

While two-rowed barley is usually preferred for malting and beer-making, six-rowed malting barley varieties appeared in Europe around 30 years ago, and several breeders have dedicated improvement programs on this specific germplasm. In this study, we evaluated the feasibility of genomic prediction for yield and malting related traits using 679 breeding lines from two French barley breeders, as well as a set of recently registered varieties. These lines were evaluated in five locations and two harvest years in an unbalanced design. Although the germplasm from the two breeders does show some trend towards differentiation, globally the whole panel did not show a clear-cut genetic structure. Predictive ability of GBLUP was evaluated through random cross-validation within and across breeder sets, and using cross-prediction between breeder sets. Results show moderate to high predictive ability (PA), particularly for malt friability and β-glucan content, for which predictive ability of 0.8 was obtained with training populations as small as 105 registered varieties and across breeding sets. The long range of useful linkage disequilibrium in this particular germplasm allows using as few as 2000 to 5000 markers to obtain high PA. Other prediction methods such as Bayesian LASSO, Bayes Cpi or EGBLUP did not improve predictive ability. These results are very encouraging for implementing genomic prediction of malting quality traits in applied breeding programs. [ABSTRACT FROM AUTHOR]

Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores the relationship between malt quality, in terms of antioxidant and pro-oxidant activities, and the flavour stability of beer. [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley genotypes or registered varieties grown under alternative environmental conditions, as well as for countless R&D projects. However, the applicability of laboratory-scale results to industry is often poor and the necessary equipment expensive. The aim of this experiment was to validate and optimize a simple alternative micro-malting mesh-bag-based method to be more representative of the industrial quality than other micro-malting based methods. Comparing the new alternative method on the laboratory and industrial scale, it was observed that, in absolute terms, the quality of the malt obtained through standard micro-malting laboratory equipment is overrated compared with that obtained through the other two methods. Furthermore, the relative malt quality through the mesh-bag was closer to the industrial sample quality. There were no significant statistical allelopathic interactions between alternative bagged genotypes and genotypes used in the commercial batches. Through this alternative micro-malting method, there is the possibility to study the varietal and environmental effects on the malt quality. This alternative micro-malting bag scale was inexpensive, easy to implement, safe, and more representative of actual industrial scale data. Supplemental data for this article is available online at [ABSTRACT FROM AUTHOR]

Cereals for beer brewing have long been dominated by barley (Hordeum vulgare) and wheat (Triticum aestivum). Tritordeum, a novel amphiploid hybrid of South American barley (Hordeum chilense) and durum wheat (Triticum turgidum), is considered an interesting alternative. The aim of the study was to investigate how different malting regimes influence the malt quality of tritordeum from a beer brewing perspective. Tritordeum malt produced by a double wet steep regime with 6 days of germination exceeded commercial barley malt in amylase activity and free amino nitrogen content (FAN) while achieving equal levels of extract. A triple wet steep regime was not as successful, only yielding an increase in β-glucanase activity. FAN, extract, acidity and amylase activity in tritordeum sweet worts generally increased with germination, with all quality parameters except β-amylase activity plateauing after 5 days. Worts made from tritordeum malts generally had higher iron levels than worts made from the barley malt. A laboratory-scale brew of the best experimental tritordeum malt had the same alcohol content as the barley malt reference, confirming its potential as an alternative raw material. Elevated FAN and iron contents were retained throughout the brewing process. [ABSTRACT FROM AUTHOR]

In the brewing industry, the main raw material is barley malt. Triticale (X. Triticosecale Wittmack) has been evaluated as a base malt. It is recognized as having greater diastatic power than barley, however, curing temperatures similar to 90 °C have not been evaluated nor has their impact on quality. The objective of this research work was to evaluate the physicochemical properties of triticale, wheat, rye, and barley base malts cured at 70 °C and to compare them with each other and with those reported in other studies, to assess the brewing potential of triticale. Additionally, two temperatures (80 °C and 90 °C) were evaluated to observe the effect of a temperature increase on the physicochemical properties of triticale malt. The 70 °C triticale malt characteristics were shown to resemble those of barley and wheat (malt extract and diastatic power). However, in terms of fermentable extract, soluble protein, and viscosity, the malt was unsuitable for brewing. The increase in the curing temperature to 80 °C had a negative impact on diastatic power, extract percentage, and fermentable extract. Overall, triticale has potential as a base brewing malt up to a 90 °C cure temperature, however, parameters such as fermentable extract and viscosity could limit its use. [ABSTRACT FROM AUTHOR]

Copyright of Menoufia Journal of Plant Production is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Display omitted] • Description of GSHO 2096, a barley line with very high grain β-amylase activity. • High grain β-amylase activity caused by Bmy1 upregulation during grain development. • First report of Bmy1 gene expression without Hor2 (B-hordein) co-expression. • The mutant Risø 56, in addition to Risø 1508, is part of the GSHO 2096 pedigree. GSHO 2096 is a near isogenic barley line with extremely high grain β-amylase activity, a desirable trait in the malting and brewing industry. High levels of grain β-amylase activity are caused by a surge in endosperm-specific β-amylase (Bmy1) gene expression during the early stages of grain development with high expression levels persisting throughout development. Origins of the high β-amylase activity trait are perplexing considering GSHO 2096 is not supposed to have grain β-amylase activity. GSHO 2096 is reported to be derived from a Bowman x Risø 1508 cross followed by recurrent backcrossing to Bowman (BC5). Risø 1508 carries a mutated form of the barley prolamin binding factor, which is responsible for Bmy1 expression during grain development. Thus, the pedigree of GSHO 2096 was explored to determine the potential origins of the high grain β-amylase trait. Genotyping using the barley 50k iSelect SNP array revealed Bowman and GSHO 2096 were very similar (95.4 %) and provided evidence that both Risø 56 and 1508 are in the pedigree. Risø mutants 56 and 1508 both have perturbed hordein gene expression leading to a discernable pattern using SDS-PAGE. GSHO 2096 and Risø 56 have the same hordein pattern whereas Bowman and Risø 1508 have unique patterns. RNAseq revealed that Hor2 (B-hordein) gene expression was completely downregulated making it unique as the only known line with Bmy1 expression without Hor2 co-expression. Regardless of pedigree, GSHO 2096 remains an extremely valuable high β-amylase activity line with potential utilization in breeding for malt quality. [ABSTRACT FROM AUTHOR]

Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern American conditions, characterized by a total crop duration of 130–145 days with a maximum grain filling duration of around only 35–40 days. A total of 19 barley genotypes were grown for three years to assess the comparative performance in relation to different quality traits, including grain physical traits and biochemical and malt quality parameters. Analysis of variance, Pearson correlation, and principal component analysis were performed to determine the correlation among different traits. The results showed significant genotypic variation among genotypes for individual grain and malt traits. Despite the shorter window for grain filling, several good malting genotypes have been developed for the sub-tropical climates. The genotypes DWRUB52, DWRB101, RD2849, DWRUB64, and DWRB91 were found suitable for malting. Based on correlation studies, a few grain parameters have been identified which can be used to predict the malting potential of a barley genotype. The hot water extract was found to be positively correlated with the grain test weight, thousand-grain weight, and malt friability but was negatively correlated with the husk content. Beta-glucan content varied from 3.4 to 6.1% (dwb); reducing the grain beta-glucan content and increasing the amylase could be priorities to address in future malt barley improvement programs under sub-tropical climatic conditions. [ABSTRACT FROM AUTHOR]

Malt barley (Hordeum vulgare L.) is an important cash crop with stringent grain quality standards. Timing of the switch from vegetative to reproductive growth and timing of whole-plant senescence and nutrient remobilization are critical for cereal grain yield and quality. Understanding the genetic variation in genes associated with these developmental traits can streamline genotypic selection of superior malt barley germplasm. Here, we determined the effects of allelic variation in three genes encoding a glycine-rich RNA-binding protein (HvGR-RBP1) and two NAC transcription factors (HvNAM1 and HvNAM2) on malt barley agronomics and quality using previously developed markers for HvGR-RBP1 and HvNAM1 and a novel marker for HvNAM2. Based on a single-nucleotide polymorphism (SNP) in the first intron, the utilized marker differentiates NAM2 alleles of low-grain protein variety 'Karl' and of higher protein variety 'Lewis'. We demonstrate that the selection of favorable alleles for each gene impacts heading date, senescence timing, grain size, grain protein concentration, and malt quality. Specifically, combining 'Karl' alleles for the two NAC genes with the 'Lewis' HvGR-RBP1 allele extends grain fill duration, increases the percentage of plump kernels, decreases grain protein, and provides malt quality stability. Molecular markers for these genes are therefore highly useful tools in malt barley breeding. [ABSTRACT FROM AUTHOR]

Summary: In this study, sorghum grains were malted using different malting regimens and the malt qualities were analysed for cold water extract (CWE), hot water extract (HWE) and diastatic power (DP). Results showed that malting regimen produced sorghum malts with peak CWE, HWE and DP within the pre‐determined limits of malting regimen. From this, predictive models of sorghum malt quality were developed and tested. Whilst steeping duration interacts significantly with the germination period to cause variations in CWE and HWE, only the germination period significantly influenced the DP of sorghum malts. However, the kilning temperature showed no significant impact on the parameters studied. Besides CWE, HWE and DP correlating positively with each other, the developed predictive models were significant (P < 0.05) and satisfy the quality of fit (R2 > 0.70) of the proposed models. The result demonstrated that wort for different purposes can be obtained by varying the malting operational conditions in the predictive model, thus saving time, resources, preliminary studies and research designs. Besides the promotion of a cheaper local alternative material for industrial wort production and brewing purpose, this research provides valuable insight on the brilliant prospect of variable malting regimen in predicting and adjusting the quality characteristics of sorghum malt and wort. Future studies are required to develop models for wort produced from peak CWE, HWE and DP, for predicting wort quality characteristics. [ABSTRACT FROM AUTHOR]

Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores the relationship between malt quality, in terms of antioxidant and pro-oxidant activities, and the flavour stability of beer.

Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% (P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P = 0.01). In malt samples, average extract and friability were reduced by 5.8% and 15%, respectively, and average protein content increased by 3.8% (P = 0.01). The growing conditions were a dominant factor in the conducted experiments.

The study aimed to investigate the effect of different levels of nitrogen (N) and sulphur (S) doses on growth, yield and malt quality of different barley (Hordeum vulgare L.) varieties grown on loamy sand soil. A field experiment was conducted during rabi 2015-16 and 2016-17 with three barley varieties (RD-2668, DWRUB-52 and RD-2849), three levels of N (60, 90 and 120 kg/ha) and three levels of S (0, 10 and 20 kg/ha). The experiment was laid down in a factorial randomized block design with three replications. Result indicated that the barley variety RD-2849 recorded the highest growth, yield and malt quality compared to other varieties. Among the nutrients management practices, application of 120 kg N/ha and 20 kg S/ha documented the maximum growth and yield characters as well malt quality in barley, irrespective of varieties. Cultivation of barley variety RD-2849 with the application of 120 kg N/ha and 20 kg S/ha explore the maximum varietal potential under loamy sand soils of Rajasthan.

A simple method for measurement of the amylolytic activity of malt has been developed and fully evaluated. The method, termed the Maltose Value (MV) is an extension of previously reported work. Here, the MV method has been studied in detail and all aspects of the assay (sample grinding and extraction, starch hydrolysis, maltose hydrolysis and determination as glucose) have been optimised. The method is highly correlated with other dextrinising power methods. The MV method involves extraction of malt in 0.5% sodium chloride at 30°C for 20 minutes followed by filtration; incubation of an aliquot of the undiluted filtrate with starch solution (pH 4.6) at 30°C for 15 min; termination of reaction with sodium hydroxide solution; dilution of sample in an appropriate buffer; hydrolysis of maltose with a specific α‐glucosidase; glucose determination and activity calculation. Unlike all subsequent reducing sugar methods, the maltose value method measures a defined reaction product, maltose, with no requirement to use equations to relate analytical values back to Lintner units. The maltose value method is the first viable method in 130 years that could effectively replace the 1886 Lintner method. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling. [ABSTRACT FROM AUTHOR]

Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern American conditions, characterized by a total crop duration of 130–145 days with a maximum grain filling duration of around only 35–40 days. A total of 19 barley genotypes were grown for three years to assess the comparative performance in relation to different quality traits, including grain physical traits and biochemical and malt quality parameters. Analysis of variance, Pearson correlation, and principal component analysis were performed to determine the correlation among different traits. The results showed significant genotypic variation among genotypes for individual grain and malt traits. Despite the shorter window for grain filling, several good malting genotypes have been developed for the sub-tropical climates. The genotypes DWRUB52, DWRB101, RD2849, DWRUB64, and DWRB91 were found suitable for malting. Based on correlation studies, a few grain parameters have been identified which can be used to predict the malting potential of a barley genotype. The hot water extract was found to be positively correlated with the grain test weight, thousand-grain weight, and malt friability but was negatively correlated with the husk content. Beta-glucan content varied from 3.4 to 6.1% (dwb); reducing the grain beta-glucan content and increasing the amylase could be priorities to address in future malt barley improvement programs under sub-tropical climatic conditions.

Nitrogen fertilisation at heading is a practice for increasing grain protein content in malting barley. The objective of this study was to assess the effects of fertilisation on grain protein, the content and composition of hordeins, and relationship to malt quality. In 25 field experiments in the Argentine Pampas, the effect of foliar nitrogen fertilisation at heading on the grain protein content was evaluated. In five experiments, the content and composition of hordeins and some malting quality indices was assessed. Nitrogen fertilisation at heading increased grain protein content, hordein content and the proportion of hordein C, and decreased the proportion of hordein B. In addition, malts obtained from the grains of the crops fertilised with nitrogen at heading had lower extract and higher hardness than those obtained without fertilisation. Malt extract was negatively associated with total hordein (or protein) content and positively with grain size. The inclusion of the fractions into which hordeins are classified did not improve the explanatory models for malt extract. Therefore, the composition of hordein does not seem to be a determining factor for malt extract when comparing samples with and without nitrogen fertilisation at heading. © 2021 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

ABSTRACT Pre-harvest sprouting is one of the most important problems of the wheat crop and it is necessary to find alternative uses for the grain because millers reject the damaged wheat. In the field these grains were stimulated to germinate, due to weather conditions and their metabolic activity was enhanced, the hydrolytic enzymes promoted changes in the proteins and reserve carbohydrates, which reflect on the flour quality. Similar to malting germination has started, but with different intensity and under different conditions. There are some studies about malting of sprouted barley and the malting of rain-damaged wheat could be a possibility worth investigation. The objective of this work was to evaluate the malting of pre-harvest sprouted wheat samples. Four wheat samples were characterized by falling number and germination power; and three of them that were considered sprouted. A randomized standard experimental design was applied and the malting conditions were: moisture content 43%, germination time 78 hours, and germination temperature 12.5 ºC. Malt quality parameters determined were: malting losses, extract, limit attenuation, viscosity, total protein, soluble protein, Kolbach index, alfa and beta-amylase. The malting process resulted in increased soluble protein, FAN, Kolbach index and α-amylase activity, but decreased β-amylase activity for all rain damaged samples. There was no difference among the rain damaged samples for FAN, Kolbach index, α and β-amylase activity, extract, apparent attenuation limit and viscosity. A sound sample malted had higher α and β-amylase activity, extract, and the lowest soluble protein content.

In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the gushing potential was determined. Simultaneously, selected quality parameters were assessed in the malt samples (Kolbach index, diastatic power, β-glucan content in wort, final attenuation, extract of malt in dry matter, relative extract at 45 °C, and friability). Gushing declined in the plasma-treated samples of malting barley or malt. The malt quality parameters remained unchanged.

Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% ( P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P = 0.01). In malt samples, average extract and friability were reduced by 5.8% and 15%, respectively, and average protein content increased by 3.8% (P = 0.01). The growing conditions were a dominant factor in the conducted experiments. [ABSTRACT FROM AUTHOR]

This investigation presents a holistic and comprehensive assessment of the stepwise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial scale pneumatic malthouses. The study sought to analyse and compare malting plant and variety with respect to basic changes in malt quality for protein (total protein and free amino nitrogen), fermentability (apparent attenuation limit and diastatic power), extract yield, along with filtration indicators (lautering efficiency, viscosity and β‐glucan). Overall, comparing the two malt plants, it was observed that although malt batches and varieties followed different malting pathways, the finished and kilned malt was of satisfactory quality in terms of FAN, viscosity, friability, fermentability and extract. © 2020 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

β-Amylase is important to the malting and brewing industry because it is one of four main enzymes involved in fermentable sugar production during mashing. There are two functional barley β-amylases encoded by the Bmy1 and Bmy2 genes. Mashing is commonly performed at high temperatures and β-amylase1 (Bmy1) is vulnerable to thermal inactivation at these temperatures. Unlike Bmy1, Bmy2 is not stored at useful levels in the mature grain but Bmy2 encodes a more thermostable β-amylase. Expression of β-amylase is not thought to occur during malting but, interestingly, de novo expression of Bmy2 is seen in other Triticeae tribe members during germination. Therefore, this research was conducted to determine if barley Bmy2 is de novo expressed during micromalting. De novo expression of Bmy2 is observed in both a two- and six-row malting cultivar (Conrad and Legacy, respectively). Legacy Bmy2 transcript levels significantly increased (40-fold) between 0 and 4 Days of Germination (DoG) and Conrad Bmy2 transcript levels significantly increased (20-fold) between 0 and 3 DoG. Legacy had significantly (1.9-fold) more Bmy2 transcript levels than Conrad by the end of micromalting. The β-amylase activity and protein immunoblots corroborated the gene expression data thus reliably demonstrating the de novo expression of Bmy2 during micromalting. [ABSTRACT FROM AUTHOR]

Objective: To investigate an improvement of barley germination by application of biochar leacheate in the steeping solution for upgrading malt quality. Results: Barley germination was improved when biochar leacheate was used in the steeping water during the first steeping cycle. A clear decrease in the time to reach 50% of final germination percentage was detected due to an addition of biochar leacheate, but no significant difference was observed in the percent germination at the end of germination. Hydrolase activities including α-amylase, proteinase and β-glucanase in barley grains were maximally increased during the malting process when 10% biochar leacheate was added to the first steeping water. The wort yielding indexes including both glucose and maltose content and the free amino nitrogen content were significantly increased but the β-glucan content was significantly decreased at a level of p < 0.05 when 10% biochar leacheate was added to the steeping water. Conclusions: Biochar leacheate could be used as a stimulator in the steeping solution during the first steeping cycle to improve barley germination and so upgrade malt quality. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ciência Agronômica is the property of Revista Ciencia Agronomica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: β‐glucanase, xylanase, cellulase, α‐amylase, beta‐amylase and limit dextrinase. The analysed barley malt samples were previously characterised by 27 conventional malt quality descriptors. Correlations between enzymatic activities and brewing parameters such as extract yield, fermentability, viscosity and filterability were investigated. A single extraction protocol for all six hydrolases was optimised and used for multi‐enzyme analysis using fully automatable assay formats. A regression analysis between malt parameters was undertaken to produce a relationship matrix linking enzyme activities and conventional malt quality descriptors. This regression analysis was used to inform a multi‐linear regression approach to create predictive models for extract yield, apparent attenuation limit, viscosity and filterability using the Small‐scale Wort rapId Filtration Test (SWIFT) and two different mashing protocols – Congress and a modified infusion mash at 65°C (MIM 65°C). It was observed that malt enzyme activities displayed significant correlations with the analysed brewing parameters. Both starch hydrolases and cell wall hydrolase activities together with modification parameters (i.e. Kolbach index) were found to be highly correlated with extract yield and apparent attenuation limit. Interestingly, it was observed that xylanase activity in malts was an important predictor for wort viscosity and filterability. It is envisaged that the automatable measurement of enzyme activity could find use in plant breeding progeny selection and for routine assessment of the functional brewing performance of malt batches. This analytical approach would also contribute to brewing process consistency, product quality and reduced processing times. © 2019 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Background and objectives: The use of malted sorghum and pearl millet in the production of traditional foods and beverages is ubiquitous in Africa and India. However, there is limited industrial production and little data on the phenolic content and quality of pearl millet and sorghum malts of different varieties. Therefore, this study investigated the proximate content, malt quality, and phenolics of pearl millet (Okashana 2, Kantana, and Kangara) and sorghum (Macia and a landrace referred to as Red sorghum) varieties. Findings: Malting increased the protein in all the varieties, except for Kangara. Germinative energies were >97% for all varieties, except for Red sorghum. Malt quality (reducing sugars, free amino nitrogen, and β‐amylase activity) was highest for Macia followed by Kantana. All pearl millet varieties and Macia had no condensed tannins. The total phenolic content and radical scavenging capacity decreased after malting for all the varieties. Conclusions: Macia and Kantana can be candidates for industrial malting for brewing nonalcoholic beverages and opaque beers. Kantana and Red sorghum had higher amounts of phenolic compounds and can potentially be vectors of delivering phenolics into human diets. Significance and novelty: This study investigated the phenolic content and quality of malts of different pearl millet and sorghum varieties, which can potentially be used to brew particularly low‐alcohol beverages. [ABSTRACT FROM AUTHOR]

Abstract Expression of hordeins and β-amylase during barley grain development is important in determining malting quality parameters that are controlled by protein and malt enzyme levels. The relationship between protein and enzyme levels is confounding because, in general, protein and malt enzyme activity are positively correlated and the malting and brewing industries demand relatively low levels of protein and relatively high levels of enzymes. Separation of these traits is desirable because high protein levels are one of the primary causes of barley not meeting malt quality standards. Studies on barley grain development have not resulted in a consensus on the temporal accumulation of hordein and endosperm-specific β-amylase (Bmy1) and thus, it is unclear whether hordeins and Bmy1 are under control of the same temporal regulator (s). Therefore, temporal expression patterns of hordeins (B- [ Hor2 ], C– [ Hor1 ], D- [ Hor3 ], and γ-hordein [ Hor5 ]) were compared to Bmy1 throughout grain development (5 to 35 days after anthesis (DAA)). Transcript accumulation between hordeins and Bmy1 occurred simultaneously beginning during the pre-storage phase of grain development whereas the B1-hordein protein appeared two days before Bmy1 most likely due to variations in gene copy number. Interestingly, the largest increase in hordein and Bmy1 transcript levels occurred between 5 and 9 (Hor2 , Hor2-B1 , Hor2-B3 , Hor3 , Hor5-γ1 , and Hor5 -γ3) or 9 and 13 DAA (Hor1 and Bmy1). Additionally, ubiquitous β-amylase (Bmy2) has a novel expression pattern and was the predominant β-amylase present between 5 and 15 DAA whereas Bmy1 was the predominant β-amylase present between 17 and 35 DAA. Highlights • Expression of Hor and Bmy1 transcripts occur simultaneously beginning in the pre-storage phase of grain development. • Largest increase in Hor and Bmy1 transcript levels occurs during the pre- and early storage phases of grain development. • B1-hordein is first observed at 13 DAA, whereas C- and D-hordeins and Bmy1 are first observed at 15 DAA. • β-Amylase activity during the pre- and early storage phases of grain development can be attributed to Bmy2 expression. • β-Amylase activity beginning during the middle storage through the desiccation phases of grain development can be attributed to Bmy1 expression. [ABSTRACT FROM AUTHOR]

BACKGROUND We studied the genetics of nine malt quality traits using association genetics in a panel of North Dakota, ICARDA, and Ethiopian barley lines. Grain samples harvested from Bekoji in 2011 and 2012 were used. RESULTS: The mapping panel revealed strong population structure explained by inflorescence‐type, geographic origin, and breeding history. North Dakota germplasm were superior in malt quality traits and they can be donors to improve malt quality properties. We identified 106 marker‐trait associations (MTAs) for the nine traits, representing 81 genomic regions across all barley chromosomes. Chromosomes 3H, 5H, and 7H contained most of the MTAs (58.5%). Nearly 18.5% of these genomic regions contained two to three malt quality traits. Within ±250 kb of 81 genomic regions, we recovered 348 barley genes, with some potential impacting malt quality. These include invertase, β‐fructofuranosidase, α‐glucosidase, serine carboxypeptidase, and bidirectional sugar transporter SWEET14‐like protein. Eighteen of these genes were also previously reported in the Hordeum Toolbox, and 17 of them highly expressed during the germination process. CONCLUSION: The results from this study invite further follow‐up functional characterization experiments to relate the genes with individual malt quality traits with higher confidence. It also provides germplasm resources for malt barley improvement. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Lack of suitable malt barley varieties that exhibit high yielding, stable performance, and good malting quality is the major factor among several production constraints contributing to low productivity of malt barley in the North Gondar Zone. The present study was done to evaluate and recommend the best performing varieties in the major potential areas of North Gondar. The experiment was conducted at three locations for two consecutive years (2015 and 2016) during the main cropping season using twelve improved varieties. The design was randomized complete block design with three replications. Analysis of variance and GGE [genotype main effect (G) and genotype-by-environment interaction (GE)] biplot analysis were conducted following their respective procedures. Combined analysis of variance revealed a highly significant difference (P < 0.01) among genotypes, environments, and genotype-by-environment interaction for grain yield, most agronomic and malt quality traits. All the varieties had acceptable malt quality traits. The variety IBON-174/03 was found to be the highest yielding and the most stable variety across environments. According to the polygon view of biplot analysis, the varieties were spread across four sections and the test environments spread across two sections. Among the six test environments, D and C were more discriminating and F and B were less discriminating. Test environments F, E, and A were found to be more representative of the mega-environment than D. Considering early maturity, malt quality, grain yield, and stability performance; it is recommended to use the variety IBON-174/03 for production in the study areas and in similar areas. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var. Anzunbaengi, Jokyung, and Keumkang. The qualities and enzyme activities of the Korean wheat malts were generally similar to those of the control wheat malts. The Korean wheat malts had slightly lower diastatic power and enzyme activities related to saccharification. The analysis of metabolites in the wheat malt samples was performed using 1H nuclear magnetic resonance (NMR) metabolomics, which identified 32 metabolites that differed significantly among the samples. Most amino acids and lipids were more abundant in the Korean wheat malts than in the control wheat malts. These differences among malts could influence the quality and flavor of wheat beers. Further brewing studies are necessary to identify the association between beer quality and individual malt metabolites.

A small-plot field experiment was set up during 2011, 2012 and 2013 to test the effect of nitrogen (N) fertilizers and nitrogen fertilizers combined with sulphur (S) in the nutrition of spring barley cv. Bojos. The following parameters were studied, the effect of fertilization on grain yield, specific weight, percentage of the grain retained on a 2.8 mm and 2.5 mm sieve, the content of starch and proteins, and the percentage of protein fractions. Also the influence of weather conditions on the studied parameters was evaluated. Starch content and specific weight of grain were not influenced by the fertilizer applied. Grain yield was rising until the overall dosage reached 50 kg N/ha and 21 kg S/ha while any higher rate of fertilizer reduced the yield. The percentage of A- and B-hordeins increased and the content of C- and D-hordeins reduced as the fertilizer rate increased. A significant effect of weather on the monitored parameters as well as on the percentage of protein fractions was demonstrated. The results enabled a conclusion that there is no improvement in technological quality of barley grain once the optimal rate of fertilizer has been reached. The optimal rate is influenced by weather conditions during the growing season.

Buckwheat is a promising raw material for malting. Different authors have shown that it can be used for production of gluten-freebottom and top fermentation beer, non-alcoholic beer, kvass, poly-malt extracts, bread improver and others. However, all researchers note buckwheat malt lack of solubility that makes its processing more difficult and entails additional costs. Scalding facili tates theimprovement of malt quality from cereal, though it has not been applied to buckwheat malt technology before. In th is study, threemodes were used to produce scalded malt from two buckwheat varieties (Izumrud and Pri 7). Its quality was evaluated in terms of moisture, extractability, amylolytic activity (diastatic power), Kolbach Index, amino nitrogen content, wort viscosity and acidity. Theregimes differed from one another by the duration of germination, duration and temperature of scalding as well. Following the firstmethod germination lasted for 2.5 days, and scalding for half a day at the temperature of 40 С. When using the second method germination lasted for 3 days and scalding for 1 day at the same temperature. The germination period of the third method was the same as for the second one but scalding took place at the temperature of 45 С. The results showed that scalding did not reduce amylolytic malt activity, contributed to a significant increase of extractability and amino nitrogen content in the wort, and the decrease of wort viscosity (except sample 3 of the Izumrud variety), and obtaining the optimum Kolbach Index. The most quality malt was produced using the third method, when grain was germinated during three days and then it was exposed to scalding at the temperature o f 45 С for one day. Variety differences were observed in terms of malt extractability. It was higher for the Pri 7 variety. The other character- istics did not differ essentially. Scalded malt can be recommended for production of fermented beverages, mass consumption fo ods and specialized foodstuffs.

In this study, malt was produced in pilot-scale facilities and conditioned using three barley ( Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively., Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01419-6., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© The Author(s) 2023.)

Copyright of Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25°C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield and percentage of soluble solids (°Brix), followed by a downward trend. This trend was intensified by longer exposure to ultrasound waves at higher intensities. The interaction effect of ultrasound wave and soaking time on physicochemical properties showed a downward trend, followed by an upward trend in cold-water and hot-water extract yields, reducing sugar, soluble nitrogen, color, and Kolbach index, with increasing levels of the variables. Finally, quinoa malt treated with an ultrasound intensity of 100% for 15 minutes and soaked for 6hours exhibited the best physicochemical characteristics. [ABSTRACT FROM AUTHOR]

This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.