An Approach to the Estimation of Brewing Quality in Barley and Malt

Abstract

Methods of assessing the brewing qualities of new varieties are reviewed. A new method for making this assessment is proposed. This is ideally a three-step process but it would be possible to eliminate the third, costly, step without severe loss of effectiveness. The use of the new method is illustrated by reference to trials using 251 samples from recent trials in France.

A New Germinative Classification Model of Barley for Prediction of Malt Quality Amplified by a Near Infrared Transmission Spectroscopy Calibration for Vigour “On Line” Both Implemented by Multivariate Data Analysis

“…4A and Fig. 4B in a hierarchical way in different combinations, such as 1, 2, 2:3 and 1:3, as suggested by Monnez et al 25 . They could alternatively be used in a three dimensional classification.…”

“…However, in brewing science the idea of a malting barley quality index has for a long time been in focus, as discussed and presented by Monnez et al 25 and MolinaCano 21 in 1987, the latter publication resulting in an EBC index 21 . Most brewing scientists throughout the years 15,21,25,31 , in their efforts to classify or to construct a malting quality index for barley, seem to have forgotten to include standardised parameters under GE or GC conditions with regard to viability and vigour.…”

“…Most brewing scientists throughout the years 15,21,25,31 , in their efforts to classify or to construct a malting quality index for barley, seem to have forgotten to include standardised parameters under GE or GC conditions with regard to viability and vigour. Our results and the above-cited literature indicate that germination parameters for "viability" (g%3) and especially for "vigour" (g%1) are informative enough to be included in malt quality data.…”

“…A univariate quality index is not likely to function optimally in such a dynamic reality. Monnez et al 25 ( Fig. 9, p. 484) therefore used multivariate pattern recognition analysis to obtain two hierarchical indices, one for the suitability of malting and one for the suitability of brewing for use at two and three levels respectively combining expert validation with barley and malt analyses.…”

Application of Fuzzy Logic and Near Infrared Spectroscopy for Malt Quality Evaluation

“…This index is based on a weighted linear combination of extract, Kolbach Index, Apparent Final Attenuation, Viscosity and Diastatic Power. Monnez et al 9 proposed an index based on expert definition of barley groups based on their overall quality followed by linear discrimination between these groups.…”