Thesis (PhD.(Food Science))-University of Pretoria, 2009. / Includes English summary. Includes bibliographical references.

No description available.

Th.--Méd.--Paris, 1909-1910. / Paris, 1909-1910. N ° 457.

Regionally-Grown barley is in demand for craft malting and brewing in Virginia. Barley lines suited to both Virginia's climate and craft brewing applications are currently under development. Free amino nitrogen (FAN) is a malt quality parameter that influences beer flavor directly and via yeast metabolism during fermentation. FAN and the individual amino acids making up FAN influence yeast health, beer color development, flavor, and flavor stability. Despite potential impacts on beer quality, individual amino acid concentrations in barley and malt are not generally measured or monitored. The objective of this project is to evaluate and assess the conversion of FAN and individual amino acid concentrations during the malting and mashing process of genetically distinct varieties. An additional objective is to evaluate their malt sensory characteristics, to understand genetic variability therein. Raw barley and malt samples were subject to low temperature aqueous extraction, and wort was produced using an isothermal hot water extract technique. FAN and amino acid composition were determined for each line for raw barley, malt and wort extracts, prepared as described. Statistical analysis revealed that these lines had significantly different changes in FAN and amino acid composition. Sensory characteristics of malt hot steep teas were evaluated by forty (N=40) panelists with brewing experience using a sorting task to group malts with similar sensory characteristics, and to assign descriptors to those groups. From the sixteen (N=16) breeding lines, five (5) distinct sensory groups were identified. Taken together, our findings will inform the selection process for barley lines for craft brewing, and add to the knowledge of the extent to which free amino acid composition varies among eastern barley lines and along the malting and mashing processes. / Master of Science in Life Sciences / Regionally-grown barley is in demand for craft malting and brewing in Virginia, and barley lines suited to both Virginia's climate and craft brewing applications are of interest. The production of beer requires high quality malt, which is defined by many parameters; one of which is free amino nitrogen (FAN), which plays a critical role in yeast nutrition and beer flavor through yeasts' metabolism and chemical reactions. FAN is a general measurement of nitrogen and its individual components (including amino acids) are rarely measured, despite their major role in beer flavor. The objective of this project was to assess the development and changes in FAN and amino acids that occur over the course of the barley supply chain – which will better inform breeders, growers, maltsters, and brewers of the raw materials they use and how they can affect their processes A second objective was to assess the flavor of newly developed barley lines and varieties, and compare them to established varieties currently being grown in Virginia through sensory evaluation methods designed to determine similarities between samples. Results from the analysis of FAN and the amino acid composition identified significant differences between varieties, and results from sensory evaluation identified 5 distinct groups with similar flavor characteristics. Taken together, these findings will help inform the selection process for barley lines for craft brewing, and add to the knowledge of the extent to which free amino acid composition varies among barley lines and along the brewing processes.

No description available.

No description available.

The primary goal of this study was to investigate and compare the fermentation performance of malt produced from eleven Canadian two-row barley varieties grown during the 2007 and 2008 crop seasons. Common malting varieties tested included Harrington, AC Metcalfe, CDC Copeland, CDC Kendall, and feed varieties CDC Dolly, CDC Bold, CDC Helgason and McLeod. As well, three experimental varieties, TR251; TR306; and BM9752D-17, were included in this study due to their varied display of enzymatic activity; of chief interest was the ?-amylase thermal stability. Fermentations were carried out using the standard miniaturized fermentation assay and SMA yeast. Apparent Extract (AE), absorbance, fermentable carbohydrates, and ethanol were measured throughout fermentation. Attenuation, carbohydrate and ethanol data were modeled using the logistic equation, and absorbance data was modeled using the newly developed Tilted Gaussian equation. Results indicate that all but the feed varieties fermented well, achieving low final attenuation, and exhibiting similar fermentation characteristics. Despite only minor performance differences among the top fermenters, it was found that between crop seasons both AC Metcalfe and CDC Copeland fermented as well or better than Harrington, as measured by their respective Apparent Degree of Fermentation (ADF). Harrington displayed substantial performance variation between seasons, while test variety BM9752D-17 fermented the most consistently between years, displaying enhanced fermentation to that of Harrington in 2008. Despite high ?-amylase thermostability, BM9752D-17 did not display enhanced fermentation performance to that of CDC Copeland or AC Metcalfe.

No description available.

No description available.

Barley is the second oldest cereal after wheat, which began to be cultivated. The area, which was sown with barley in 2015 amounted to nearly 366,000 hectares, which was by 15 thousand hectares more than in the previous year. These numbers indicate that even nowadays it is an important and attractive crop. The aim of my thesis was to study the influence of treating of malt barley varieties Francin by low temperature plasma to technological quality malting barley. It has been evaluated several parameters. Parameters achieved the following results: turbidity 12 ° (10,68 12,15%) and 90 ° (8,86 9,56 %), the viscosity of 8.6% (1,46 mPa), the pH of the wort (5,57 - 5,65), extract flour dry matter (78,2 78,6 %), relative extract at 45 ° C (31,2 33,4 %), the color of the wort (15,5 16,5 j. EBC), nitrogenous substances in dry matter (11,71 12,11 %), soluble nitrogen substances (3,9 4 %), Kolbach index (32,5 34,2 %), beta glucans (69 97 mg/l), diastatic power (147 152 Wk), apparent final attenuation (70 71,8).