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Tracking the progress of wort sugar production during Congress mashing with North American barley cultivars and comparisons to wort osmolyte concentrations and malt extract

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This study was conducted to test the following hypotheses: 1) increases in barley wort total sugar concentrations during mashing would be greater than those for malt extract (ME) and more closely reflect increases in wort osmolyte concentrations (OC); and 2) individual wort sugars would correlate better with OC than ME. Malts from 12 barley cultivars were mashed, and wort sugars were quantified at six time points during mashing. Over the initial 55 min of mashing, total sugars for combined cultivars increased 110% compared with 120 and 91% for OC and ME, respectively. At the end of the mashing regime, total sugars for combined cultivars increased to 116% versus 132 and 91–92% for OC and ME, respectively. This indicates starch conversion to sugars was more closely reflected by OC than ME and that after 55 min of mashing sugars and OC continued to increase due to degradation of starch and other malt components to lower molecular weight compounds. In contrast, ME remained relatively constant, supporting the first hypothesis. LSD analysis of data from combined cultivars throughout mashing revealed that both OC and total sugars increased significantly from 55 to 70°C, whereas ME did not, supporting the first hypothesis. Over all time points for combined cultivars, OC correlated better than ME with total sugar concentrations, supporting the second hypothesis. In correlations of individual sugar concentrations with ME and OC for combined and individual cultivars, OC correlated better than ME with all sugars and maltodextrins for combined cultivars and most individual cultivars, supporting the second hypothesis.
Duke, Stanley H. , Henson, Cynthia A.
Includes references
Journal of the American Society of Brewing Chemists. 2011, v. 69, no. 4
Journal Articles, USDA Authors, Peer-Reviewed
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