Effect of exogenous factors on malt quality.

The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification.The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification