Влияние местоположения зерна в колосе на качество ячменя и солода

Abstract

In this article studied the qualities brewing and malting of barley grain depending on its location in the ear. The varieties of spring barley Priazovsky 9, Vikont, approved for use in the North Caucasus region, were studied. In our studies, the ears of spring barley were divided into 3 parts, the grains of which were then analyzed for brewing quality indicators and germinated for malt. The quality of barley grain from the ear of the middle part of the Getman variety had higher indicators compared to the upper and lower parts and reached 94% in size and 47.5 g in weight of 1000 grains. The quality of barley grain from the ear of the lower part is less by 2.0% and 1.2 g, but had a greater nature by 1.2%, more protein by 0.1% and starch by 1.4% than from the middle part of the ear, and the extractivity was slightly less. Such important indicators for brewing as starch content and extract were also lower by 1.4 and 2.2%, respectively. Variety Priazovsky 9 was distinguished by higher rates. So, in the middle part of the ear, a grain size of 96% was noted, the starch content was more than 59%, with a protein content of 11% and extractivity, i.e. the amount of dry matter passed into the aqueous solution of 79.8%. According to the results of research, it is noted that high quality indicators of barley and malt were observed in grains from the middle, then the lower and finally the upper part. Deterioration of grain quality from the lower to the upper part of the ear is also observed. The quality of barley grain from the ear of the middle part of the Hetman variety was high compared to the upper and lower parts. Priazovsky 9 is the best from analyzed varieties.