Alternative wastewater treatment (WWT) technologies with lower environmental impacts seem to be the way forward in the pursuit of sustainable wastewater treatment plants (WWTPs). Process modelling of material and energy flows together with life-cycle assessment (LCA) can help to better understand these impacts and show the right direction for their development. Here, we apply this combined approach to three scenarios: conventional WWT; conventional WWT + chemically enhanced primary treatment (CEPT); conventional WWT + CEPT + side stream partial nitritation/anammox (PN/A). For each scenario, equations were developed to calculate chemical oxygen demand and nitrogen flow (solid and dissolved form) through the WWTP and to estimate the energy demands of its unit operations. LCA showed that the main environmental impact categories for all scenarios were global warming potential (GWP), eutrophication potential (EP) and marine aquatic eco-toxicity potential (MAETP). Compared with conventional WWT, CEPT and CEPT combined with PN/A resulted in a higher sum of normalized and weighed environmental indicators, by 19.5% and 16.4%, respectively (20.0% and 18.3% including biogenic carbon). Interestingly, the environmentally positive features of the alternative scenarios were often traded-off against other increased negative impacts. This suggests that further development is needed to consider these technologies a sustainable alternative.

The content of catechin‐7‐O‐glucoside throughout the malting process was evaluated by high‐performance liquid chromatography with diode‐array detection coupled to electrospray ionisation tandem mass spectrometry (HPLC‐DAD‐ESI/MS) in 10 Czech varieties of barley and corresponding malts. Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin‐7‐O‐glucoside content is higher in malt [ranging from 22.3 ± 0.7 to 84 ± 6 mg catechin equivalents (CE)/kg] compared with barley (from 6.3 ± 0.4 to 36 ± 1 mg CE/kg). The catechin‐7‐O‐glucoside content ratio between malt and barley varied from ~1.5‐ to 7‐fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin‐7‐O‐glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (~3‐fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. The first steps of the kilning stage encompass optimal moisture and temperature for enzyme activity (~45% moisture and 55°C) which may explain the higher catechin‐7‐O‐glucoside formation rate. © 2018 The Institute of Brewing & Distilling

CitlivostvybranýchodrůdsladovnickéhoječmenenastupeňdomočeníKlíčová slova:ječmen,slad,stupeňdomočení,sladovnickákvalita ■ ■ 1 ÚVOD Máčení je první a velmi důležitou fází výroby sladu. V průběhu máčení se dostává do zrna voda nutná pro zahájení biochemických změn spojených následně s fyziologickým procesem klíčení. Množ-ství zrnem přijaté vody je závislé na mnoha exogenních (teplota a kvalita vody, technologie máčení) a endogenních (odrůda, úroveň poškození zrna apod.) faktorech (Moštek, 1975; Briggs, 1998; Basařová 2015).Odrůda sladovnického ječmene, která i při nižším stupni domočení poskytne slad s běžně požadovanou sladovnickou kvalitou, bude mít pro sladovnický průmysl pozitivní ekonomický efekt. S nižším stupněm domočení klesají sladovací ztráty (Narziss, 1965). Nižší stupeň domočení, respektive vláha zeleného sladu, má rovněž významný pozitivní vliv na spotřebu energie, zejména v průběhu hvozdění.V současné době produkuje komerční šlechtění velmi podobné odrůdy sladovnického ječmene. Technologická kvalita špičkových odrůd se výrazně neliší. Jednou z cest, jak zvětšit rozdíly mezi hodnocenými odrůdami, je změna technologie mikrosladování v rámci zkoušení nových odrůd.Cílem této studie bylo zjistit, jak stávající sortiment vybraných sladovnických odrůd jarního ječmene reaguje na nižší stupeň domoče-ní na konci namáčky.Keywords:barley,malt,degreeofsteeping,maltingqualitySteeping is the first and very important phase of malt production. During steeping, water necessary for initiating chemicals changes connected subsequently with the physiological germination process gets into grain. The amount of water uptaken by grain depends on many exogenous (temperature and water quality, technology of steeping) and endogenous (variety, level of grain damage etc.) factors (Moštek, 1975; Briggs, 1998; Basařová, 2015).The variety of malting barley that even with a lower degree of steeping gives malt with commonly required malting quality will have a positive economic effect for the malting industry. Malting losses decrease with a lower degree of steeping (Narziss, 1965). A lower degree of steeping or moisture content of green malt also affects positively energy consumption, namely during kilning.Currently, commercial breeding produces very similar varieties of malting barley. Technological quality of top varieties does not differ markedly. A possible way how to increase the differences among the evaluated varieties is a change of micromalting technology within testing new varieties.The aim of this study was to find how the current collection of the selected malting varieties of spring barley responds to a lower degree of steeping at the end of steeping. 61, 2015, No. 10-11, pp. 288-295 The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the lower degree of steeping while most of the ot...

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