WO2006133496A1 - Procédé de maltage - Google Patents

Procédé de maltage Download PDF

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Publication number
WO2006133496A1
WO2006133496A1 PCT/AU2006/000825 AU2006000825W WO2006133496A1 WO 2006133496 A1 WO2006133496 A1 WO 2006133496A1 AU 2006000825 W AU2006000825 W AU 2006000825W WO 2006133496 A1 WO2006133496 A1 WO 2006133496A1
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WIPO (PCT)
Prior art keywords
malting
seed
seeds
germination
hours
Prior art date
Application number
PCT/AU2006/000825
Other languages
English (en)
Inventor
Robert James Henry
Toni Pacey-Miller
Original Assignee
Grain Foods Crc Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2005903092A external-priority patent/AU2005903092A0/en
Application filed by Grain Foods Crc Ltd filed Critical Grain Foods Crc Ltd
Publication of WO2006133496A1 publication Critical patent/WO2006133496A1/fr

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/10—Starch-containing substances, e.g. dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • C12C1/00—Preparation of malt
    • C12C1/027—Germinating

Definitions

  • the invention relates to a method for malting seeds, and to methods of identifying plant varieties for use in malting processes.
  • Seeds such as barley, wheat, sorghum, rye, oats, rice, millet, lupin, safflower, sunflower and corn may be used in fermentation processes and production of fermented beverages.
  • the fermentation process involves the utilisation of carbohydrates contained in the seeds by yeast to produce ethanol and other compounds .
  • the malting process generally comprises three steps: steeping, germination and drying.
  • steeping seeds are contacted with water for a period of 24 to 40 hours to increase the moisture content of the seeds in preparation for germination.
  • the seeds are then germinated for a period of between 4 and 12 days to stimulate endosperm modification.
  • the germinated seeds are dried to reduce the moisture content and to enrich the flavour of the malted seed.
  • the malting process normally takes between 7 and 12 days. Because production of beverages is dependent on the availability of the malt, the ability to increase rate of production of malt would ultimately result in an increase in beverage output. Thus, the ability to shorten the time necessary for carrying out the malting process would be of significant economic advantage to both the malting and brewing industry.
  • a method of malting seeds comprising the steps of:
  • a germination step of at least four days was considered necessary in malting processes in order to allow sufficient time to permit adequate modification of the endosperm of the seed.
  • modification is believed to begin at the embryo end of the endosperm and to progress with time to the other end of the endosperm.
  • sufficient time must be given to at least let the modification process proceed through a substantial portion of the barley endosperm. If the germination period is too short, then there may be insufficient modification, and much of the starch of the resulting seed will remain intracellular and therefore inaccessible to diastatic enzymes during subsequent processes such as the mash. In other words, if the germination step is not allowed to proceed for an adequate period of time, then the malt will be of poor quality.
  • the inventors have found that contrary to what was believed prior to the present invention, some varieties of seeds are capable of significant endosperm modification and of producing a malted seed following incubation in a germination step of not more than 72 hours. This means that the malting process can be conducted in a shorter period of time than is usually the case using prior art methods. This is surprising as it was previously believed that incubation of seeds in a germination step for at least four days was required in order to generate sufficient enzymatic levels in the germinated seed in order to produce a malted seed.
  • the barley varieties may include Franklin, Milby, Stirling, Cowabbie, Gairdner, Grimmett, Schooner, Scarlett, Valier.
  • the ability of some varieties to produce a malted seed when subjected to a malting process in which the conditioned seeds are incubated in a germination step of not more than 72 hours have been found by the inventors to ' be a characteristic of the seed variety. Without wishing to be bound by theory, the inventors believe that the genetic make-up of some seed varieties provide them with the ability to produce a malted seed when subjected to a malting process in which the seeds are incubated in a germination step of not more than 72 hours, without additional physical or chemical treatment of the seed to enhance germination. Accordingly, the conditioned seed may be germinated without applying enhancers of germination to the seed prior to or during the germination step.
  • Enhancers of germination include chemical or biological agents, and physical treatments of the seed which enhance germination.
  • biological or chemical agents include application of exogenous enzymes, microorganisms, plant hormones such as gibberellic acid or potassium bromide.
  • physical treatments include application of positive or negative pressure, or elevated temperature.
  • the seed variety has the ability to produce a malted seed when the seed is subjected to Malting Protocol A as described herein.
  • the embryo of the conditioned seeds is substantially intact.
  • the embryo of the conditioned seeds is capable of fully germinating.
  • the conditioned seed is incubated in the germination step at between 16 0 C and 20 0 C, more typically, between 16°C and 19°C, still more typically between 16 0 C and 18°C, even more typically at about 17°C.
  • the seed is conditioned to initiate germination.
  • the conditioned seed has a moisture content of between 37% and 50%.
  • the moisture content may be between 38% and 48%.
  • the moisture content may be between 38% and 46%.
  • the moisture content may be between 39% and 45%.
  • the moisture content may be between 39% and 43%.
  • the moisture content may be between 40% and 45%.
  • the moisture content may be between 40% and 43%.
  • the conditioned seeds may be incubated in the germination step for any period not more than 72 hours which is sufficient to produce a malted seed.
  • the conditioned seeds are incubated in the germination step for the following periods :
  • the seeds are conditioned by contacting the - Q - seeds with water under conditions sufficient to condition the seeds for germination.
  • the seeds may be contacted with water by any means which results in an increase in the moisture content of the seeds sufficient to condition the seeds for germination.
  • the seeds may be contacted with water by immersing the seeds in water.
  • the seeds may be contacted with water by spraying the seeds with water.
  • the seeds are conditioned by steeping the seeds. Steeping is typically carried out for between 20 and 40 hours, more typically between 20 and 30 hours, still more typically about 24 hours.
  • the invention provides a method of producing malted barley comprising the step of using one or more varieties of barley, the seeds of which when subjected to a malting process in which the seeds are incubated in a germination step of not more than 72 hours is capable of producing malted seed, in a seed malting process.
  • the variety of barley is selected from the group consisting of Franklin, Milby, Stirling, Cowabbie, Gairdner, Grimmett, Schooner, Scarlett, Valier.
  • the seed malting process of the second aspect has a germination step of not more than 72 hours.
  • the seed malting process may have a germination step of, for example : (a) less than 72 hours;
  • the invention provides a method of screening seed varieties for suitability for use in a seed malting process, the seed malting process having a predetermined time for germination, the method comprising the steps of:
  • the predetermined time for germination is not more than 72 hours.
  • the predetermined time for germination may be, for example:
  • the conditions for the malting protocol will be substantially the same as the conditions for the seed malting process.
  • the seed variety that may be screened with the method of the third aspect may be any variety of seed.
  • the seed is a grain.
  • the grain is barley. Examples of varieties of barley that may be screened include the following cultivars : Franklin, SloopVic,
  • parameters will vary depending on the intended use of the malted seed, and the type of malted seed.
  • parameters such as wort colour may be of more significant weight for producing dark beverages as opposed to producing beverages that are lighter in colour.
  • the quality of the seeds may be determined by measuring one or more of the following: (a) percent content of carbohydrate (% dry basis fine grind) ;
  • a seed variety which is of a quality suitable for use in a malting process may have one or more of the following properties:
  • the invention provides a method of testing whether a seed variety is capable of producing a malted seed in a malting process, the malting process having a predetermined time for germination of the seed, comprising:
  • the predetermined time for germination is not more than 72 hours.
  • the predetermined time for germination may be, for example:
  • the invention provides a method of testing whether a seed variety is capable of producing a malted seed in a malting process, the malting process having a predetermined time for germination of the seed, comprising:
  • the predetermined germination time of the first malting protocol is not more than 72 hours.
  • the predetermined time for germination of the first malting protocol may be, for example: (a) less than 72 hours;
  • the germination time of the second malting protocol is greater than 72 hours. For example, about 95 hours.
  • the first and second malting protocols differ only in the time for germination of the seeds .
  • the invention provides a system for identifying the suitability of a seed variety for use in a malting process, the system comprising the steps of:
  • the invention provides a method of malting seeds, comprising the steps of:
  • the invention provides a seed variety when used in the method of the first aspect.
  • the invention provides a malted seed produced by the method of the first aspect of the invention .
  • the invention provides use of a malted seed produced by the method of the first aspect in the production of a beverage.
  • the invention provides a beverage produced using the .malted seed of the ninth aspect.
  • the invention provides a seed variety identified by the method of the third, fourth or fifth aspects, when used in a seed malting process in which seeds of the variety are incubated in a germination step of not more than 72 hours.
  • the invention provides a malted seed produced from a rapid malting seed variety in a malting process in which seeds are incubated in a germination step of not more than 72 hours.
  • the invention relates to a method for malting seeds, and to methods of identifying plant varieties for use in malting processes.
  • Seeds may be any seeds which are suitable for malting.
  • Typical seeds include cereal grains such as barley, wheat, rye, corn, oats, rice, millet, sorghum, lupin, pseudo- cereals such as buckwheat, amaranth.
  • Other seeds include, for example safflower, sunflower and seeds of legumes, such as soy.
  • the seed is barley ⁇ Hordeum vulgare L) .
  • the barley may be two-row or six-row barley.
  • the first step of the method comprises providing conditioned seeds .
  • the seeds may be conditioned in any manner which increases the moisture content of the seed.
  • the moisture content of a conditioned seed may be between 37% and 50% weight percent.
  • the moisture content may be between 38% and 48%.
  • the moisture content may be between 38% and 46%.
  • the moisture content may be between 39% and 45%.
  • the moisture content may be between 39% and 43%.
  • the moisture content may be between 40% and 45%.
  • the moisture content may be between 40% and 43%.
  • the moisture content of the conditioned seed is about 40%'.
  • the seeds are conditioned by soaking the seeds in water.
  • the seeds are typically soaked with water by immersing the seeds in water, either continuously or intermittently, for a period of between 20 and 40 hours, typically between 22 and 36 hours, more typically between 22 and 30 hours, still more typically about 24 hours. During this period, the water is typically changed routinely to replace water that has been depleted of oxygen.
  • the seeds may be soaked with water by continually or intermittently spraying the seeds with a water mist for similar periods of time as immersing in water.
  • a typical process for conditioning seed is steeping.
  • Methods for steeping seeds are known in the art and are described in, for example, Bamforth and Barclay (1993) Malting technology and the uses of malt. In: Barley: Chemistry and Technology, Eds. A. W. MacGregor and R. S. Bhatty, Minnesota: American Association of Cereal Chemists, Inc. 297-354.
  • the seeds may be contacted with water for a period of time that is between 4 and 10 hours, typically between 6 and 8 hours, more typically about 7 hours.
  • the seeds may then be incubated in air for a period of typically between 5 and 15 hours, more typically between 8 and 12 hours, still more typically about 9 and 11 hours, still more typically about 10 hours.
  • the seeds may then again be contacted with water for a period of typically between 4 and 10 hours, more typically between 6 and 8 hours, still more typically about 7 hours.
  • seeds are sufficiently conditioned when the moisture content has reached a point where germination begins .
  • the seeds are sufficiently conditioned when they chit.
  • chit refers to the emergence of a rootlet.
  • the conditioned seeds are incubated in a germination step in which the conditioned seeds are incubated for a period sufficient to produce malted seeds.
  • the conditioned seeds are typically incubated under conditioned which promote germination of the conditioned seeds.
  • the conditioned seeds are incubated, under conditions which permit modification of the endosperm but which reduce or limit the growth of the emerging plantlet.
  • the seeds are typically incubated in a germination step by maintaining the seeds in a cool moist atmosphere.
  • the seeds may be maintained during the germination step at a typical temperature of between 13 and 20 0 C, more typically between 16 0 C and 2O 0 C, still more typically at about 17 0 C.
  • the seeds are typically arranged in layered beds of seeds, and humidified air is passed between the beds of seeds, but may be arranged in any manner which permits germination without excessive growth of the emerging plantlet.
  • the seeds are incubated in a germination step for a period sufficient to produce malted seeds, the period being not longer than 72 hours.
  • the seeds are incubated in the germination step for the following period:
  • a malted seed that is produced after germination is typically known as green malt.
  • the germinated seeds are typically dried. Drying the germinated seed reduces the moisture content of the seed, and stops growth of the emerging plantlet.
  • the germinated seed may be dried to a moisture content of less than 5% weight percent moisture, more typically less than 3% weight percent moisture, still more typically less than 1.5% weight percent moisture.
  • the germinated seeds are dried by heating.
  • the heating may be carried our by any methods known in the art.
  • the heating is carried out by kilning. Methods for kilning are described in, for example,
  • the germinated seeds are not heated to sufficient heat to destroy the diastatic enzymes present in the germinated seed.
  • the germinated seeds are kilned at a temperature which reduces the moisture content of the malted seed but which does not significantly reduce the activity of diastatic enzymes.
  • the germinated seeds are dried by heating at temperatures that are not more than 85°C, typically not more than 8O 0 C.
  • An example of a typical kilning procedure is as follows: (a) heating for 0 to 15 minutes at 17°C to 45°C;
  • a malted seed after drying is typically referred to as malt .
  • the malting method comprises providing a conditioned seed which is of a variety of seed which when subjected to a malting process in which the conditioned seeds are incubated in a germination step of not more than 72 hours are capable of producing a malted seed.
  • a malting process in which the conditioned seeds are incubated in a germination step of not more than 72 hours are capable of producing a malted seed.
  • Such variety of seed may be identified by a screening process.
  • the method of screening typically involves subjecting a multitude of seed varieties to a seed malting protocol.
  • the malting protocol may be a scaled down version of a malting process.
  • the malting protocol may be a micro-malting method such as that described in The
  • a typical malting protocol is Malting Protocol A as described herein.
  • the quality of the seed is then measured.
  • the quality of the seed is measured once the germinated seed has been dried.
  • the quality of seed may also be measured without drying the seed. In other words, the quality of seed may be determined by determining the quality of the undried seed, or the quality of the dried seed.
  • the quality of the seed is measured by measuring one or more characteristics of the seed following the malting protocol. Examples of suitable characteristics include:
  • Percent content of soluble carbohydrate is a measure of the carbohydrate in the seed that is available for use by the yeast during fermentation and is typically an indication of the starch breakdown.
  • the soluble carbohydrates are the breakdown products of the starch and include, for example, maltose, glucose, maltodextrins . Methods for determining the percent of soluble carbohydrate in a seed that has been through a malting process are described in, for example, Analytica-EBC. EBC Analysis Committee. Verlag Hans Carl Getranke-Fachverlag; Nurnberg 1998. EBC 4.5.1.
  • Diastatic power is a measure of the diastatic enzyme activity.
  • diastatic enzymes include ⁇ - amylases, ⁇ -amylases, limit dextrinases, ⁇ -glucosidases .
  • Methods for determining diastatic power are described in, for example, Analytica-EBC. EBC Analysis Committee.
  • Percent Kolbach index is a measure of the % modification of the endosperm. Methods for determining Kolbach Index are described in, for example, Analytica-EBC. EBC Analysis Committee. Verlag Hans Carl Getranke-Fachverlag; Nurnberg 1998. EBC. 8.9.1.
  • Viscosity in wort blend is a measure of the viscosity of a blend of hot water and seed to which the malting process has been applied (wort) .
  • Methods for determining viscosity are described in, for example, Analytica-EBC. EBC Analysis Committee. Verlag Hans Carl Getranke- suverlag; Nurnberg 1998. EBC 8.4.
  • Apparent attenuation limit (% dry basis) is a measure of the fermentable carbohydrate present in a malted seed. Methods for determining the apparent attenuation limit of a seed to which the malting process has been applied are described in, for example, Analytica-EBC. EBC Analysis Committee. Verlag Hans Carl Getranke-Fachverlag; Nurnberg 1998. EBC 8.6.
  • Concentration of wort beta-glucan is a measure of the concentration of beta-glucan in a blend of hot water and seed to which the malting process has been applied (wort) .
  • Methods for determining wort beta-glucan are described in, for example, McClearly and Glennie-Holmes (1995) Journal of the Institute of Brewing, 91:285-295.
  • Soluble nitrogen is a measure of the soluble nitrogen in the malted seed. Methods for determining soluble nitrogen levels are described in, for example, Analytica-EBC. EBC Analysis Committee. Verlag Hans Carl Getranke-Fachverlag; Nurnberg 1998. EBC 8.9.
  • Free amino nitrogen is a measure of free amino groups in the seed and an indication of protein breakdown. Methods for determination of free amino nitrogen in malted seed are provided in, for example, Analytica-EBC . EBC Analysis ⁇ Committee. Verlag Hans Carl Getranke-Fachverlag; Nurnberg 1998. EBC 8.10.
  • Malt ⁇ -glucanase activity is a measure of the ⁇ -glucanase activity in the seed, and is an indicator of cell-wall degrading activity. Methods for determining ⁇ -glucanase activity are described in, for example, McClearly and Glennie-Holmes (1995) Journal of the Institute of Brewing, 91:285-295.
  • the quality of a seed is measured by measuring a plurality of the above characteristics.
  • a seed of suitable quality for a malting process typically has one or more of the following characteristics :
  • a seed from the screening method which has one or more of the above characteristics may be classified as a quality suitable for a malting process having a germination time of not more than 72 hours.
  • the quality of the seed may be measured by applying a malting score to a seed that has been through the malting protocol.
  • a malting score is a score between 0 and 10 based on the above parameters. Table 1 below sets out an example of the point system for a malting score.
  • a seed may be of suitable quality for a malting process in which conditioned seeds are incubated in a germination step of not more than 72 hours if the quality of the seed following the malting protocol is that of a malted seed.
  • a "malted seed” is a seed which has been subjected to a malting process and which is of a quality suitable for use in brewing.
  • the malting score of a malted seed typically comprises an extract percent db of greater than 2.0 (at least 81.0%), more typically greater than 3.0 (at least 82.0%), even more typically 3.5 (greater than 83.0%) .
  • the malting score of a malted seed typically comprises a diastatic power of from 0 to 1.5 (0 to 350 WK), typically 1 (250 to 299 WK) or 1.5 (300 to 350 WK).
  • the malting score of a malted seed typically comprises a Kolbach index percent of from 0.5 to 1.5 (35.0% to 49.9%), more typically from 1 to 1.5 (38.0% to 46.6%).
  • the malting score may comprise a viscosity of from 0.5 to 1 (1.60 CP to less than 1.0 CP). More typically from 0.75 to 1 (1.56 CP to less than 1.0 CP).
  • the malting score is typically a score determined by summing the value (points) determined for each parameter listed in Table 1.
  • a malted seed may have a malting score of at least 5, typically at least 6, even more typically at least 7, based on the sum of the value for each of the parameters listed in Table 1.
  • the seeds of a seed variety that is suitable for a seed malting process having a germination time of not more than 72 hours have a malting score based on the sum of the score for each of the parameters listed in Table 1 of at least 5, more typically at least 6, even more typically at least 7 when the seeds of the variety have been subjected to a malting protocol having a germination time of not more than 72 hours.
  • a rapid malting seed variety is a seed variety, the seeds of which are capable of producing a malted seed having a malting score of at least 5 in a malting process having a germination step of not more than 72 hours.
  • a rapid malting seed variety is a seed variety that is capable of producing a malted seed having a malting score of at least 5 in Malting Process A.
  • the measured quality of the seed from the screening process may be compared to the measured quality of a seed of the same variety but which has been through a malting process having a germination time of greater than 72 hours.
  • the inventors envisage that such an approach will indicate whether a seed of the variety performs as well or better in a malting process with a germination time of not more than 72 hours as compared to a malting process with a germination time of more than 72 hours.
  • the quality of the seed may be assessed by comparing the measured quality of a seed of a variety which has been subjected to a malting protocol having a germination step of not more than 72 hours with a seed that has been subjected to a malting protocol having a germination step of about 96 hours.
  • the seed varieties may in addition be selected on the basis of seed characteristics prior to application of the malting process.
  • seed characteristics such as size, seed plumpness, protein content, germinative capacity, germinative energy, colour, seed moisture content, seed protein content may be correlated with quality of the seed following subjecting the seed to the malting protocol.
  • the germination energy of a variety is the percent of seeds which are capable of fully germinating within a set time period. Typically, the germinating energy of the variety should be between 80% and 100%, more typically 90% and 100%, even more typically 95% to 100%.
  • Germinative capacity is the percent of seeds that are capable of germinating.
  • the character of the wort produced by the seed such as colour, pH, speed of filtration, haze, free amino nitrogen may be a consideration in determining whether the seed is suitable for use in the method of the first aspect of the invention.
  • seeds of these varieties can be subjected to the malting method of the first aspect to produce a malted seed.
  • varieties of barley identified by the abovementioned screening techniques that are suitable for a malting method having a germination time of not more than 72 hours include the following cultivars: Franklin, Milby, Stirling, Cowabbie, Gairdner, Grimmett, Schooner, Scarlett, and Valier.
  • the seeds were first steeped at 17 0 C by adding water to the basket such that approximately half the seeds were immersed in the water.
  • the seeds were rotated through the water at 6 rpm for a period of 7 hours such that all the seeds were intermittently immersed in the water.
  • the water was then drained from the basket and the seeds rotated without water (at 6 rpm) in an air resting step for a period of 10 hours. After the air rest, water was again added to the basket such that approximately half the seeds were immersed in the water, and the seeds were again rotated through the water at 6 rpm for a period of 7 hours such that all the seeds were intermittently immersed in the water.
  • the final moisture content of the seeds at the end of the steep was 40%.
  • the steeped seeds were then germinated for 72 hours at 1,7 0 C and 100% humidity while still being rotated in the baskets of the micro-malter.
  • the temperature was increased uniformly from 65 0 C to 80 0 C;
  • the final malt moisture content of the seed following kilning was less than 5%.
  • Micromalting was carried out as follows :
  • the seeds were conditioned by steeping as described in Malting Protocol A mentioned above.
  • the final moisture content of the steeped seeds was 40%.
  • the steeped seeds were then germinated at 17 0 C at 100% humidity while still being rotated in the baskets.
  • the seeds were either germinated at either 72 hours or at 96 hours as indicated in Table 2.
  • GM seed moisture content
  • GP seed protein content
  • TP total protein
  • SN soluble nitrogen
  • FAN free amino nitrogen
  • FAN free amino nitrogen
  • FAN friability
  • FE % fine extract starch content
  • DP diastatic power
  • KI Kolbach Index
  • VISC viscosity
  • AAL apparent attenuation limit
  • WBG wort ⁇ -glucan
  • Clarity malt ⁇ -glucanase

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Abstract

La présente invention concerne un procédé de maltage de graines, comprenant les étapes consistant à fournir des graines emballées, les graines étant d’une ou de plusieurs variétés qui, lorsqu’on les soumet à un procédé de maltage dans lequel les graines sont incubées dans une étape de germination n’étant pas supérieure à 72 heures, peuvent produire des graines maltées, et à faire incuber les graines emballées dans une étape de germination dans laquelle lesdites graines sont incubées pendant une période suffisante pour produire des graines maltées, la période n’étant pas supérieure à 72 heures. L’invention concerne également des procédés de tri et d’essai des variétés de graines adaptées pour une utilisation dans un procédé de maltage comportant une étape de germination n’étant pas supérieure à 72 heures, ainsi que des variétés de graines utilisées dans un procédé de maltage comportant une étape de germination n’étant pas supérieure à 72 heures.
PCT/AU2006/000825 2005-06-14 2006-06-14 Procédé de maltage WO2006133496A1 (fr)

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AU2005903092A AU2005903092A0 (en) 2005-06-14 Malting process

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US11384322B2 (en) 2016-07-01 2022-07-12 Carlsberg Breweries A/S Refined cereal-based beverages
CN116466029A (zh) * 2023-03-13 2023-07-21 粤海永顺泰(广州)麦芽有限公司 一种快速评价啤酒大麦品种特性的方法
US12031114B2 (en) 2016-07-01 2024-07-09 Carlsberg Breweries A/S Refined cereal-based beverages

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CN102771723A (zh) * 2012-06-25 2012-11-14 廖东垣 麦芽发酵液的制造方法
US11384322B2 (en) 2016-07-01 2022-07-12 Carlsberg Breweries A/S Refined cereal-based beverages
US12031114B2 (en) 2016-07-01 2024-07-09 Carlsberg Breweries A/S Refined cereal-based beverages
BE1026272B1 (nl) * 2018-05-09 2019-12-11 Anheuser Busch Inbev Sa Een werkwijze voor het bereiden van een moutgebaseerde drank, een moutmengsel en het gebruik van voornoemd mengsel voor het bereiden van voornoemde moutgebaseerde drank
CN116466029A (zh) * 2023-03-13 2023-07-21 粤海永顺泰(广州)麦芽有限公司 一种快速评价啤酒大麦品种特性的方法
CN116466029B (zh) * 2023-03-13 2024-06-04 粤海永顺泰(广州)麦芽有限公司 一种快速评价啤酒大麦品种特性的方法

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