Abstract
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.
Highlights
In the production of beer, the real degree of fermentation (RDF) is an important indicator of brewery production, its consistency, and profitability, since it determines the yield of alcohol in the brewing process as well as malt fermentation efficiency
The aim of this paper was to investigate the possibility of predicting limit of attenuation of wort (LAT) values in wort based on values of certain wheat and wheat malt quality indicators
Wheat samples were declared as red, winter hard varieties and all differed according to the protein share, vitreosity, and 1000 grain weight (Table 1)
Summary
In the production of beer, the real degree of fermentation (RDF) is an important indicator of brewery production, its consistency, and profitability, since it determines the yield of alcohol in the brewing process as well as malt fermentation efficiency. RDF describes the proportions of fermentable wort carbohydrates (extracted from malted barley) that are converted into carbon dioxide and ethanol by the fermenting yeast [1]. Limit of attenuation of congress wort (LAT), a relatively simple and efficient method for the determination of fermentable extract, is a good indirect indicator of RDF. Due to the absence of maltose rest in industrial conditions, RDF and LAT results are not comparable. There is a strong positive correlation with the RDF values of industrially obtained wort (for barley malt r = + 0.83) [2].
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