145. Malting barley evaluation—Influence of the mashing procedure on malt quality criteria

Martina Gastl (1), Thomas Becker (1), Michael Rittenauer (1); (1) Technische Universität München-Weihenstephan Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany

Malt and Grains
Poster

The analytical determination of malt constituents is preceded by the extraction of these via a mashing procedure. Enzymatic dissolution is influenced significantly by temperature, time and liquor management, which in turn influence the analytical results. The goal of this research project is the quantification of this influence as it relates to the conventional Congress and isothermal 65°C mashing procedures using new barley cultivars. For this purpose malt samples from three different harvest years were mashed using Congress and isothermal 65°C procedures and subsequently analyzed. Evaluation of the results shows that most malt characteristics show a statistical correlation, which implies that it is possible to translate the results from differing procedures. Consequently, specifications that are based on the Congress mashing procedure can be adapted to the isothermal 65°C mashing procedure.

Martina Gastl apprenticed as a brewer and maltster from 1994 to 1996 in Klosterbrauerei Andechs, Germany. She studied brewing and beverage technology at the Technische Universität München-Weihenstephan, Germany. She graduated as an engineer in 2002. From 2002 until 2006 she completed her Ph.D. degree concerning “Technological Influence on Lipid Degradation in Terms of Improvement of Beer Flavour Stability.” She is currently assistant professor and head of the research group Raw Materials Based Brewing and Beverage Technology at the Lehrstuhl für Brau- und Getränketechnologie in Weihenstephan. She is working on her postdoctoral lecture qualification; her research interest involves characterization and interaction of flavor-active taste and aroma compounds in cereal-based beverages influencing beverage harmony.