CN116326284A - Beer barley pre-germination rate judging method - Google Patents
Beer barley pre-germination rate judging method Download PDFInfo
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 104
- 235000013405 beer Nutrition 0.000 title claims abstract description 72
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- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 103
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
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- 238000007789 sealing Methods 0.000 claims description 5
- 239000002352 surface water Substances 0.000 claims description 5
- 238000004890 malting Methods 0.000 claims description 4
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- AZUYLZMQTIKGSC-UHFFFAOYSA-N 1-[6-[4-(5-chloro-6-methyl-1H-indazol-4-yl)-5-methyl-3-(1-methylindazol-5-yl)pyrazol-1-yl]-2-azaspiro[3.3]heptan-2-yl]prop-2-en-1-one Chemical compound ClC=1C(=C2C=NNC2=CC=1C)C=1C(=NN(C=1C)C1CC2(CN(C2)C(C=C)=O)C1)C=1C=C2C=NN(C2=CC=1)C AZUYLZMQTIKGSC-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
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- A—HUMAN NECESSITIES
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- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
- A01C1/025—Testing seeds for determining their viability or germination capacity
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention relates to a beer barley pre-germination rate judging method, which comprises the following steps: taking N beer barley grains as samples from the beer barley to be judged, and carrying out germination culture on the N beer barley grains; acquiring the outcrop rate X1 of N samples in a preset first culture time, acquiring the outcrop rate X2 of N samples in a preset second culture time, and acquiring the outcrop rate X3 of N samples in a preset third culture time in a preset second culture time; the method comprises the steps of taking the outcrop rate X1 as a serious pre-germination rate of the beer barley to be judged, taking the outcrop rate X2 as a medium pre-germination rate of the beer barley to be judged, taking the outcrop rate X3 as a slight pre-germination rate of the beer barley to be judged, and adding the serious pre-germination rate, the medium pre-germination rate and the slight pre-germination rate to obtain the pre-germination rate of the beer barley to be judged. The invention can distinguish the proportion of beer barley in different pre-sprouting states such as serious, moderate and slight.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a beer barley pre-germination rate judging method.
Background
The pre-germinated malted barley refers to malted barley that has been pre-germinated prior to production of malted barley, including the harvest period of barley planted in the field, spike germination due to exposure to continuous overcast and rainy or humid conditions, and pre-germination of malted barley during transportation and storage due to humid conditions. Particularly severe pre-germination, the appearance of which is seen with the existing bud growth, whereas general pre-germination, particularly moderate and slight pre-germination, is indistinguishable from normal barley in appearance, but has undergone a series of physiological and biochemical changes within the kernel, the embryo of which has grown, alpha-amylase has been activated, and has a large difference from normal barley in making and warehousing. When the pre-germinated barley is used for making wheat, the outcrop is irregular, and a wheat maker needs to adjust a proper wheat making process according to the pre-germination condition; the germination rate is easy to suddenly drop during storage, and the production is not convenient to arrange in the past, so that economic loss is caused. However, the appearance of the barley is not different from that of normal barley, and judgment of a barley maker is affected.
The prior pre-germination detection method comprises seven methods of a visual inspection method, a peeling method, a fluorescence method, a near infrared method, a Brabender method, a falling value method and an RVA method, and the prior pre-germination detection method has the following advantages and disadvantages: the visual inspection method is simple to operate and visual inspection, but only the severe pre-germinated barley can be identified; the peeling method is simple to operate and quick to test, is suitable for moderate and severe pre-sprouting samples, but a peeling machine is needed, slight pre-sprouting cannot be detected, and the result is unreliable; fluorescent france is universal, ASBC is authenticated, but a special instrument is stopped, the pre-germinated barley is difficult to distinguish from normal barley, and the accuracy of the result is difficult to judge; the near infrared method has complicated operation, needs professional personnel and is more applied to rice and the like, but special software is needed to be matched with a standard library in a searching way, and mainly special operators consume time and have relatively high test results; the Brabender method has high sensitivity and reliable measurement result, needs special equipment, consumes time and samples, is mainly used for measuring rice and is rarely applied to beer barley; the falling value method is sensitive and reliable, the testing process is quicker, but special instruments are needed, the operation process is more complicated, the method is suitable for starch samples such as wheat and the like, and the method is less applied to beer barley; the RVA method has high sensitivity, rapid test and good prospect, can be rapidly popularized, but requires special equipment, is expensive, is the integral effect of the whole batch of raw materials, has inaccurate batch data with larger difference of the pre-germination conditions, and cannot finely distinguish various pre-germination conditions.
In each of the above methods, visual judgment can identify particularly severely germinated barley, but cannot detect pre-germinated barley in general, particularly medium, slightly pre-germinated barley; the imaging ratio calculating method needs a special instrument, and the test result is relatively high, possibly more than 80%, and is difficult to distinguish from normal barley; the method for measuring the enzyme activity needs special instruments, is greatly influenced by the characteristics of barley varieties, and cannot distinguish various pre-germination conditions more carefully.
Disclosure of Invention
The invention aims to provide a beer barley pre-germination rate judging method which is simple, does not need a special detecting instrument, is easy to popularize and apply in industry, can distinguish the proportion of beer barley in different pre-germination states of serious, moderate, slight and the like, and is easy to guide a barley producer to judge and select a proper barley making process and a proper storage environment.
The invention is realized by the following technical scheme:
a beer barley pre-germination rate judging method comprises the following steps:
taking N beer barley grains as samples from the beer barley to be judged, and carrying out germination culture on the N beer barley grains;
acquiring the outcrop rate X1 of N samples in a preset first culture time, acquiring the outcrop rate X2 of N samples in a preset second culture time, and acquiring the outcrop rate X3 of N samples in a preset third culture time in a preset second culture time;
the method comprises the steps of taking the outcrop rate X1 as a serious pre-germination rate of the beer barley to be judged, taking the outcrop rate X2 as a medium pre-germination rate of the beer barley to be judged, taking the outcrop rate X3 as a slight pre-germination rate of the beer barley to be judged, and adding the serious pre-germination rate, the medium pre-germination rate and the slight pre-germination rate to obtain the pre-germination rate of the beer barley to be judged.
Further, the step of germination and culture of the N samples comprises:
soaking the N-grain samples in water at 20-35 ℃ for 0.5-2 hr, taking out the N-grain samples after soaking, and draining surface water;
placing medium speed filter paper at the bottom of a culture dish, placing N samples into the culture dish, uniformly distributing the N samples on the medium speed filter paper, covering a culture dish cover, sealing with a film or placing the culture dish into a constant temperature and humidity incubator to prevent water evaporation, and standing in a dark place at 20-35 ℃ for germination.
Further, the method comprises the steps of immersing the N-grain sample in water at 20-35 ℃ for 0.5-2 hr, and the method further comprises:
stirring was carried out at a speed of 40 to 150rpm during the specimen soaking.
Further, the step of obtaining the outcrop rate X1 of the N samples at a preset first cultivation time, obtaining the outcrop rate X2 of the N samples in a preset second cultivation time, and obtaining the outcrop rate X3 of the N samples in a second cultivation time to a third cultivation time at a preset third cultivation time includes:
acquiring the number N1 of the outcrop samples in the N samples in a preset first culture time, acquiring the number N2 of the outcrop samples in the N samples in a preset second culture time, and acquiring the number N3 of the outcrop samples in the N samples in a second culture time to a third culture time in a preset third culture time;
based on the number of samples N1, N2, and N3, the outcrop rates X1, X2, X3 are calculated according to the formula x=n/n×100%.
Further, the second cultivation time is 1.5hr longer than the first cultivation time, and the third cultivation time is 1.5hr longer than the second cultivation time.
Compared with the prior art, the invention has the beneficial effects that: according to the germination speed difference of the beer barley under different pre-germination conditions, the time required by the outcrop of the beer barley is different, and the proportion of the serious pre-germination, the moderate pre-germination and the slight pre-germination of the beer barley is judged, so that the serious pre-germination, the moderate pre-germination and the slight pre-germination of the beer barley are detected, and the pre-germination of the beer barley is obtained; the method has good correspondence with the international detection method of the pre-germination rate, accurately judges the quality condition of the beer barley, is simple, does not need to add special equipment, and is easy to popularize in industry.
Drawings
FIG. 1 is a flowchart showing the steps of the method for determining the pre-germination percentage of malts according to the present invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. The components of the embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
It should be noted that: like reference numerals and letters denote like items in the following figures, and thus once an item is defined in one figure, no further definition or explanation thereof is necessary in the following figures. Meanwhile, in the description of the present invention, the terms "first", "second", and the like are used only to distinguish the description, and are not to be construed as indicating or implying relative importance.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
In the description of the present invention, it should be noted that, directions or positional relationships indicated by terms such as "upper", "lower", "inner", "outer", etc., are directions or positional relationships based on those shown in the drawings, or those that are conventionally put in use, are merely for convenience of describing the present invention and simplifying the description, and do not indicate or imply that the apparatus or elements to be referred to must have a specific direction, be constructed and operated in a specific direction, and thus should not be construed as limiting the present invention.
Referring to fig. 1, fig. 1 is a flowchart showing steps of the method for determining a pre-germination rate of malting barley according to the present invention.
A beer barley pre-germination rate judging method comprises the following steps:
s1, taking N beer barley samples from beer barley to be judged as samples, and carrying out germination culture on the N samples;
s2, acquiring the outcrop rate X1 of the N samples in a preset first culture time, acquiring the outcrop rate X2 of the N samples in a preset second culture time, and acquiring the outcrop rate X3 of the N samples in a preset third culture time in a preset second culture time;
s3, taking the outcrop rate X1 as the serious pre-germination rate of the beer barley to be judged, taking the outcrop rate X2 as the medium pre-germination rate of the beer barley to be judged, taking the outcrop rate X3 as the slight pre-germination rate of the beer barley to be judged, and adding the serious pre-germination rate, the medium pre-germination rate and the slight pre-germination rate to obtain the pre-germination rate of the beer barley to be judged.
In the step S1, the beer barley to be determined is a batch of beer barley, the value of N may be selected according to practical situations, and 100 beer barley grains may be selected from the beer barley to be determined as samples for easy calculation and observation, so as to obtain 100 grain samples. Then, 100 samples were subjected to germination culture.
Further, in step S1, the step of germination and culturing the N samples includes:
s11, soaking the N-grain samples in water at 20-35 ℃ for 0.5-2 hr, and draining off surface water after the soaking is completed;
s12, placing medium-speed filter paper at the bottom of a culture dish, placing N samples into the culture dish, uniformly distributing the N samples on the medium-speed filter paper, covering a culture dish cover, sealing by a film or placing the culture dish into a constant-temperature and constant-humidity incubator to prevent water evaporation, and standing in a dark place at the temperature of 20-35 ℃ for germination.
In the above steps S11 to S12, given a certain temperature and moisture, the specimen can be caused to germinate rapidly, and the conditions of the specimen which will be severely pregerminated, moderately pregerminated, slightly pregerminated can be distinguished rapidly, so that the condition of the specimen can be observed in a short time. Further, in order to enable the sample to germinate rapidly and not damage the sample, in this embodiment, the preferred scheme of germination culture of the sample is: soaking 100 pieces of sample in 30deg.C water for 1hr (hr is hr), taking out 100 pieces of sample, and draining off surface water. Then placing two medium speed filter papers at the bottom of a culture dish, placing 100 samples in the culture dish, uniformly distributing the 100 samples on the medium speed filter papers, covering a culture dish cover, sealing with a film or placing the culture dish in a constant temperature and humidity incubator to prevent water evaporation, standing at a temperature of 30 ℃ in a dark place for germination.
Further, in order to enable the sample to sufficiently absorb moisture, in step S11, the method further comprises, in the step of immersing the N samples in water at 20 to 35 ℃ for 0.5 to 2 hr:
s111, stirring at a speed of 40-150 rpm during the sample soaking.
In step S111, each sample is allowed to sufficiently contact with water by stirring, thereby absorbing water. Preferably, stirring is performed at 150rpm (revolutions per minute ) during sample soaking.
In the above step S2, the embryo in the beer barley grows under the proper temperature and moisture conditions, and expands in volume to break through the seed coat, and white small dots are formed at the positions of the seed beads, called outcrop. The heel breakthrough of the seed coat (i.e., outcrop) is typically used as an indicator of germination. The first culture time, the second culture time and the third culture time are obtained through experiments according to the germination conditions of the samples, and the experiments are obtained by comparing the beer barley pre-germination rate judging method, the RVA method and the peeling method. Further, the second cultivation time is 1.5hr longer than the first cultivation time, and the third cultivation time is 1.5hr longer than the second cultivation time. The beer barley was subjected to different germination conditions, and the first culture time was different, but the second culture time and the third culture time were the same and were increased for 1.5hr. In one embodiment, the sample is germinated using the preferred protocol described above: soaking 100 pieces of sample in 30deg.C water for 1hr (hr is hr), stirring at 150rpm during soaking, taking out 100 pieces of sample, and draining off surface water. Then placing two medium speed filter papers at the bottom of a culture dish, placing 100 samples in the culture dish, uniformly distributing the 100 samples on the medium speed filter papers, covering a culture dish cover, sealing with a film or placing the culture dish in a constant temperature and humidity incubator to prevent water evaporation, standing at a temperature of 30 ℃ in a dark place for germination. The first incubation time determined by the test was 2hr after resting, the second incubation time was 1.5hr added to the first incubation time, i.e., the second incubation time was 3.5hr after resting, and the third incubation time was 1.5hr added to the second incubation time, i.e., the third incubation time was 5hr after resting.
Further, in step S2, the step of obtaining the outcrop rate X1 of the N samples in a preset first incubation time, obtaining the outcrop rate X2 of the N samples in a preset second incubation time, and obtaining the outcrop rate X3 of the N samples in a preset third incubation time, wherein the first incubation time to the second incubation time comprises:
s21, acquiring the number N1 of outcrop samples in N samples in a preset first culture time, acquiring the number N2 of outcrop samples in N samples in a preset second culture time, and acquiring the number N3 of outcrop samples in N samples in a second culture time to a third culture time in a preset third culture time;
s22, based on the number of samples N1, N2, and N3, the outcrop rates X1, X2, X3 are calculated according to the formula x=n/n×100%.
In the step S21, germination culture is carried out on the samples for a preset first culture time, the conditions of outcrop of the beer barley are observed 2hr after standing, and then the number of the outcrop samples in the N samples is counted and is recorded as N1; performing germination culture on a preset second culture time, namely 3.5hr after the samples are stood, observing the outcrop condition of the beer barley, counting the number of the outcrop samples in the N samples, marking as m1, and subtracting the number of the samples N1 from the number of the samples m1 to obtain the number of the outcrop samples N2 in the N samples in the first culture time to the second culture time; and (3) carrying out germination culture on the samples in a preset third culture time, for example, standing for 5 hours, observing the outcrop condition of the beer barley, counting the number of the outcrop samples in the N samples, marking as m2, and subtracting the number of samples N1 and the number of samples N2 from the number of samples m2 to obtain the number of outcrop samples N3 in the N samples in the second culture time to the third culture time.
In the above step S2, the outcrop rates X1, X2, X3 are calculated from x1=n1/n×100%, x2=n2/n×100%, and x3=n3/n×100%, where N is the number of samples.
In the step S3, the malted barley germinates under the conditions of a certain temperature and moisture, and the pre-germinated malted barley is germinated again or continued to germinate at a speed faster than that of the normal malted barley due to the fact that the malted barley is pre-germinated, so that the pre-germination rate of the malted barley and the pre-germination rates with different severity can be judged according to the speed of the malted barley. Therefore, the outcrop rate X1 is taken as the serious pre-germination rate of the beer barley to be determined, the outcrop rate X2 is taken as the medium pre-germination rate of the beer barley to be determined, and the outcrop rate X3 is taken as the slight pre-germination rate of the beer barley to be determined. And finally, adding the serious pre-germination rate, the medium pre-germination rate and the slight pre-germination rate to obtain the pre-germination rate of the beer barley to be judged.
The following describes a comparative example of the method for determining the pre-germination rate of malts (hereinafter referred to as germination method) and RVA method of the present invention, in which the pre-germination rate of malts of two batches is determined:
example 1a batch of beer barley
The germination method was used to determine the outcrop rate of batch a of beer barley as shown in table 1:
TABLE 1
| X1 | X2 | X3 | Sum total | |
| Outcrop rate | 2％ | 3％ | 3％ | 8％ |
From Table 1, it was found that the pre-germination percentage of the beer barley of lot a was 8%, the serious pre-germination percentage was 2%, the moderate pre-germination percentage was 3%, the slight pre-germination percentage was 3%, the RVA value corresponding to the RVA value method was < 40RVU, and the serious pre-germination was judged.
Example 2b batch beer barley
The outcrop rate of the b-lot beer barley was measured by germination as shown in table 2:
TABLE 2
| X1 | X2 | X3 | Sum total | |
| Outcrop rate | 0％ | 0％ | 3％ | 3％ |
From Table 2, it can be found that the pre-germination percentage of the beer barley of lot b was 3%, the serious pre-germination percentage, the moderate pre-germination percentage was 0%, the slight pre-germination percentage was 3%, the RVA value corresponding to the RVA value method was 100 to 140RVU, and the slight pre-germination was judged.
The following is a comparison of germination findings with the results of the existing visual inspection, peeling and RVA values using 4 sets of samples:
therefore, it is found that the pre-germination percentage of malted barley measured by the germination method is more accurate, and the serious pre-germination percentage, the medium pre-germination percentage and the slight pre-germination percentage of malted barley can be detected.
Compared with the prior art, the invention has the beneficial effects that: according to the germination speed difference of the beer barley under different pre-germination conditions, the time required by the outcrop of the beer barley is different, and the proportion of the serious pre-germination, the moderate pre-germination and the slight pre-germination of the beer barley is judged, so that the serious pre-germination, the moderate pre-germination and the slight pre-germination of the beer barley are detected, and the pre-germination of the beer barley is obtained; the method has good correspondence with the international detection method of the pre-germination rate, accurately judges the quality condition of the beer barley, is simple, does not need to add special equipment, and is easy to popularize in industry.
The present invention is not limited to the preferred embodiments, and any simple modification, equivalent variation and modification made to the above embodiments according to the technical substance of the present invention will still fall within the scope of the technical solution of the present invention.
Claims (5)
1. The beer barley pre-germination rate judging method is characterized by comprising the following steps:
taking N beer barley grains as samples from the beer barley to be judged, and carrying out germination culture on the N beer barley grains;
acquiring the outcrop rate X1 of N samples in a preset first culture time, acquiring the outcrop rate X2 of N samples in a preset second culture time, and acquiring the outcrop rate X3 of N samples in a preset third culture time in a preset second culture time;
the method comprises the steps of taking the outcrop rate X1 as a serious pre-germination rate of the beer barley to be judged, taking the outcrop rate X2 as a medium pre-germination rate of the beer barley to be judged, taking the outcrop rate X3 as a slight pre-germination rate of the beer barley to be judged, and adding the serious pre-germination rate, the medium pre-germination rate and the slight pre-germination rate to obtain the pre-germination rate of the beer barley to be judged.
2. The malting barley pre-germination percentage judgment method according to claim 1, wherein the step of germination culturing the N samples comprises:
soaking the N-grain samples in water at 20-35 ℃ for 0.5-2 hr, taking out the N-grain samples after soaking, and draining surface water;
placing medium speed filter paper at the bottom of a culture dish, placing N samples into the culture dish, uniformly distributing the N samples on the medium speed filter paper, covering a culture dish cover, sealing with a film or placing the culture dish into a constant temperature and humidity incubator to prevent water evaporation, and standing in a dark place at 20-35 ℃ for germination.
3. The method for determining a pre-germination percentage of malting barley according to claim 2, wherein the step of immersing the N-grain sample in water at 20 to 35 ℃ for 0.5 to 2hr, the method further comprises:
stirring was carried out at a speed of 40 to 150rpm during the specimen soaking.
4. The method for determining a pre-germination percentage of malts according to claim 2, wherein the outcrop percentage X1 of N samples is obtained at a predetermined first cultivation time and the outcrop percentage X1 of N samples is obtained at a predetermined second cultivation time, the step of obtaining the outcrop rate X2 of the N samples in the first culture time to the second culture time and obtaining the outcrop rate X3 of the N samples in the second culture time to the third culture time in the preset third culture time comprises the following steps:
acquiring the number N1 of the outcrop samples in the N samples in a preset first culture time, acquiring the number N2 of the outcrop samples in the N samples in a preset second culture time, and acquiring the number N3 of the outcrop samples in the N samples in a second culture time to a third culture time in a preset third culture time;
based on the number of samples N1, N2, and N3, the outcrop rates X1, X2, X3 are calculated according to the formula x=n/n×100%.
5. The method for determining a pre-germination percentage of malting barley according to claim 1, wherein the second cultivation time is 1.5hr and the third cultivation time is 1.5hr.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102948282A (en) * | 2012-10-31 | 2013-03-06 | 北京农业信息技术研究中心 | Wheatear germination degree detection method |
| CN103004325A (en) * | 2012-12-28 | 2013-04-03 | 青岛啤酒股份有限公司 | Control method for barley safe storage |
| KR20170032750A (en) * | 2015-09-15 | 2017-03-23 | 우석대학교 산학협력단 | Process For Producing Korean Hulled Barley Malt with Improved Enzyme Activity |
| CN114467410A (en) * | 2022-02-21 | 2022-05-13 | 粤海永顺泰(广州)麦芽有限公司 | Method for establishing beer barley safe storage period database and application thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948282A (en) * | 2012-10-31 | 2013-03-06 | 北京农业信息技术研究中心 | Wheatear germination degree detection method |
| CN103004325A (en) * | 2012-12-28 | 2013-04-03 | 青岛啤酒股份有限公司 | Control method for barley safe storage |
| KR20170032750A (en) * | 2015-09-15 | 2017-03-23 | 우석대학교 산학협력단 | Process For Producing Korean Hulled Barley Malt with Improved Enzyme Activity |
| CN114467410A (en) * | 2022-02-21 | 2022-05-13 | 粤海永顺泰(广州)麦芽有限公司 | Method for establishing beer barley safe storage period database and application thereof |
Non-Patent Citations (1)
| Title |
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| 周青梅 等: "啤酒大麦发芽率快速测定方法的研究", 《啤酒科技》, no. 09, 30 September 2009 (2009-09-30), pages 27 - 30 * |
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