Impact of Fusarium fungi contamination levels of wheat on "gushing beer"

Cilj istraživanja bio je ustanoviti utjecaj stupnja kontaminacije pšenice plijesnima roda Fusarium na pojavu “divljeg piva“ u procesu proizvodnje pšeničnog piva. Provedeno je mikroslađenje dvije sorte pšenica „Lucija“ i „OSK“ od kojih je svaka sorta sadržavala po četiri uzorka; gdje je uzorak „A“ bio kotrola, uzorak „B“ je bio tretiran fungicidima bez kontaminacije plijesni, uzorak „C“ kontaminiran plijesni Fusarium culmorum i tretiran fungicidima te uzorak „D“ kontaminiran plijesni F. culmorum koji nije tretiran fungicidima. Provedena je analiza uzoraka slada (osušeni i stabilizirani) te analiza sladovine, odnosno piva. Ispitivan je i utjecaj postupka kontaminacije plijesni F. culmorum i tretmana fungicidima na udjel topljivog N u sladu, odnos ukupnog N i topljivog N (Kolbachov index), ukupne proteine, topljive proteine, te na poslijetku potencijal pjenjenja koji se odražava na pojavu fenomena “divljeg piva“. Rezultati ovog istraživanja pokazali su da kontaminacija pšenice plijesni F. culmorum bitno pridonosi prekomjernom pjenjenju piva što je osobito vidljivo na sorti pšenice „Lucija“, na uzorcima „C“ i „D“ te sorti pšenice „OSK“ na uzorku „A“.The aim of this study was to determine the effect of Fusarium fungi contamination of wheat on the appearance of gushing in the production of wheat beer. Conducted micromalting procedure included two types of wheat, „Lucija" and „OSK" - each variety contained four samples, where the sample „A" was the control, the sample „B" was not contaminated with fungus and was treated with fungicides, sample „C" was contaminated with F. culmorum and treated with fungicides and sample „D" was contaminated with Fusarium culmorum and was not treated with fungicides. Analysis were conducted on wheat malt samples (dried and stabilized malt), and wort (beer). The impact of F. culmorum contamination on some malt quality parmeters was examined. This included the share of soluble N in malt, the ratio of total N and soluble N (Kolbachov index), proteins, soluble proteins, and the gushing potential, which is reflected in the appearance of "gushing beer". The results showed that contamination of wheat with F. culmorum significantly contributes the excessive foaming of the beer, which is particularly evident in the wheat variety „Lucija“ (samples „C“ and „D“) and the wheat variety „OSK“ (sample „A“)