Abstract
The low β-amylase activity of sorghum malt is a major concern when malts are intended for use in brewing. Several studies have shown that the germination temperature plays an important role in β-amylase synthesis. In this study, the cold shock treatment was envisioned as a means of improving β-amylase synthesis during red sorghum malting. The results show that, when a high-frequency decrease in the germination temperature is used, the obtained malt exhibits a significantly increased β-amylase activity. This study shows that this increase is not sufficient to consider cold shock as a means of improving β-amylase activity for red sorghum brewing use, as the processabilty of the malts is unsatisfactory. Copyright © 2015 The Institute of Brewing & Distilling
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