Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties

Abstract

Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt.

An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability

“…On the contrary, a high level of starch in the barley grain for malting is desirable. Starch is a complex sugar constituted of glucose molecules and its content in a barley grain can range from 45.7% to 70%, which is a suitable amount for malting as, according to Błazewicz et al [ 20 ], barley grain for this purpose should contain 52–67% starch.…”