Comparation of classical and new methods for analysis of malting barley and malt

Ispitivanje osnovnih pokazatelja kvalitete ječma i slada u laboratoriju je od iznimne važnosti za dobivanje kvalitetnog piva. Uz klasične metode, danas se koriste i nove analitičke metode koje omogućuju brži i kvalitetniji rad. Svrha ovog rada bila je usporediti klasične i nove metode i utvrditi njihovu pouzdanost. Analize su provedene na tri sorte ječma: Scarlett, Barke i Angora, od kojih je u pogonu tvornice "Slavonije slad" d.o.o. proizveden slad koji je korišten u daljnjim analizama. Ispitivanja su vršena usporedno klasičnim i novim metodama, a rezultati su obrađeni statističkom metodom analize varijance. Kao osnovni pokazatelji kvalitete ječma izabrani su: udjel vode, udjel proteina, energija klijanja i sortiranost zrna. Kod slada određivan je samo udjel vode. Ispitivanja za sve uzorke potvrđuju da se brza metoda može koristiti kao pouzdana i precizna za analize pivarskog ječma i slada, ali se uređaji moraju redovito kalibrirati i umjeravati.Laboratory tests of basic quality indicators of malting barley and malt are of great importance for good beer quality. New methods are used today, along with classical methods. They provide faster and more quality results. The ain of this work was to compare classical and new methods and determine their reliability. Analyses were conducted on three sorts of barley: Scarlett, Barke and Angora, which were used for malt production in "Slavonija slad" d.o.o. Tests were performed parallel with classical and new methods and results were analysed with statistical method. Basic quality indicators of barley are: water content, protein content, germinative energy and grading. Only water content was analysed in malt. The study revealed that the new method could be used as reliable and precise for analysis of malting barley and malt. Regularly calibration of instruments is needed