Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing

Marconi, Ombretta; Sileoni, Valeria; Sensidoni, M.; Rubio, Jose Manuel Amigo; Perretti, Giuseppe; Fantozzi, Paolo

doi:10.1002/jsfa.4253

Cited by 16 publications

(8 citation statements)

References 24 publications

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“…The value of total protein (a very important attribute for foam stability, yeast nutrition, taste, and mouthfeel of beer) was 12.3 ± 0.6% (dm), which is slightly higher than the optimal value of barley (10.5− 11.5%), 25 but still an acceptable content for brewing. 32 The total lipid content was 1.63 ± 0.2% (dm), lower than the values reported in literature for barley. 33 This value prevents the detrimental consequences related to a high content of lipids such as collapse of beer foam and off-flavor developing in aging beers.…”

Section: Resultscontrasting

confidence: 58%

“…The moisture content was 12.3 ± 0.3%, a value that permitted the storage of the grain at low temperature (at 4 °C) for a few months without compromising the material. The value of total protein (a very important attribute for foam stability, yeast nutrition, taste, and mouthfeel of beer) was 12.3 ± 0.6% (dm), which is slightly higher than the optimal value of barley (10.5–11.5%), but still an acceptable content for brewing . The total lipid content was 1.63 ± 0.2% (dm), lower than the values reported in literature for barley .…”

Section: Resultsmentioning

confidence: 66%

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Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Ghionno¹,

Marconi²,

Lee

et al. 2017

J. Agric. Food Chem.

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This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were 80.4% extract, 80.9% fermentability, 1.53 mPa s viscosity, 7.4 EBC-U color, 129 mg/L FAN, and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process, and a bespoke brewhouse plant should be developed for the production at industrial scale.

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Section: Resultscontrasting

confidence: 58%

Section: Resultsmentioning

confidence: 66%

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Ghionno¹,

Marconi²,

Lee

et al. 2017

J. Agric. Food Chem.

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“…Split application of nitrogen significantly increased the content of crude protein and b-glucans also in a study by O. Marconi et al (2011). Nitrogen fertilizer application, while often required to increase grain yield, may also reduce physical grain quality traits.…”

Section: Discussionmentioning

confidence: 87%

“…Nitrogen may strongly affect both crop yield and quality and, as such, has been studied to the greatest extent mainly for covered barley (Baethgen et al, 1995;Walter et al, 1995;Jankovic et al, 2011). Particularly for malting barley, adequate nitrogen management is essential, because high nitrogen availability is required for high yields, but if in excess it could be detrimental to quality (Marconi et al, 2011). Only a few experiments have examined the influence of agronomic factors on HB (Jackson et al, 1994;Thomason et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Yield and Grain Quality of Hulless Spring Barley in Field Trials Under Different Nitrogen Management Conditions

Bleidere¹,

Zute²,

Brunava³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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The aim of the study was to evaluate the yield and grain quality (1000 kernel weight, test weight, crude protein, starch, β-glucans, total phenolic content, antiradical scavenging activity and α-tocopherol content) variation of three hulless spring barley (Hordeum vulgare L.) genotypes under different levels of N, in relation to weather characteristics. The field experiments were carried out at the State Stende Cereal Breeding Institute. Three hulless barley genotypes ‘Kornelija’; ‘ST 1165’; ST 1185’ were studied during two years (2011 and 2012) using three levels of nitrogen (N80; N80+40; N80+80) by split application at the end of the tillering stage. The effects of genotype, N treatment and genotype by N treatment interaction contribute the variation in yield and grain quality traits for hulless barley genotypes. There were considerable differences between crop years in response of hulless genotypes to top-dressing N, with significantly (P < 0.05) higher grain yield, 1000 kernel weight, test weight, starch and β-glucans in the growing season of 2012, when rainfall was optimal at the tillering and stem-elongation growth stages. In 2012, a significant (P < 0.05) response to top-dressing N was recorded for grain yield and 1000 kernel weight (at rate N120), crude protein, starch and β-glucans (at rate N160). The maximum values of total phenolic content, antiradical scavenging activity (in 2011) and -tocopherol content (in 2012) were obtained with application of 160 kg N ha-1. Hulless line ‘1185’ gave the highest grain yield, starch, α-tocopherol content and radical scavenging activity, but variety ‘Kornelija’ formed significantly higher TKW, crude protein and β-glucans content.

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“…In work conducted in Japan, fertilisation at the booting stage decreased malt extract and fermentability (apparent limit attenuation), even when compared to the same rate applied at the beginning of the crop cycle ( 27 ) . On the other hand, studies in Italy found that the delay in fertilisation from 50 to 80 days after planting did not affect the extract but decreased fermentability ( 28 ) .…”

Section: Introductionmentioning

confidence: 99%

Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading

et al. 2021

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Nitrogen fertilisation at heading is a practice for increasing grain protein content in malting barley. The objective of this study was to assess the effects of fertilisation on grain protein, the content and composition of hordeins, and relationship to malt quality. In 25 field experiments in the Argentine Pampas, the effect of foliar nitrogen fertilisation at heading on the grain protein content was evaluated. In five experiments, the content and composition of hordeins and some malting quality indices was assessed. Nitrogen fertilisation at heading increased grain protein content, hordein content and the proportion of hordein C, and decreased the proportion of hordein B. In addition, malts obtained from the grains of the crops fertilised with nitrogen at heading had lower extract and higher hardness than those obtained without fertilisation. Malt extract was negatively associated with total hordein (or protein) content and positively with grain size. The inclusion of the fractions into which hordeins are classified did not improve the explanatory models for malt extract. Therefore, the composition of hordein does not seem to be a determining factor for malt extract when comparing samples with and without nitrogen fertilisation at heading. © 2021 The Institute of Brewing & Distilling

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Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing

Cited by 16 publications

References 24 publications

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Yield and Grain Quality of Hulless Spring Barley in Field Trials Under Different Nitrogen Management Conditions

Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading

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