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O-12. Effects of long dry steeping and high-temperature germination on selected quality parameters of malt.

Presenter: Fuminori Katono, Kanbaku Company Limited, Tochigi, Japan. Coauthor(s): Tetsuya Arita, Suntory Liquors Limited, Tokyo, Japan; Hitoshi Matsubara, Suntory Business Expert Limited, Tokyo, Japan; Nobuyuki Fukui, Suntory Liquors Limited, Tokyo, Japan.

The inter-relationship between the conditions of the malting process and the resultant malt quality were investigated. A correlation was found between the wet and dry periods and the water content of the steeped barley. It was concluded that a longer dry period in the steeping process is important to stimulate cytolysis. No difference was found in the resultant malt extract levels and acrospire length. When the degree of steeping was kept to about 43%, the germination process at a higher temperature was found to stimulate cytolysis. However, proteolysis was greatly reduced by increasing the temperature. As a result of high temperature germination, we obtained a malt with a 10% increase in Calcofluor modification and a 20% decrease in Kolbach index. Malt with a lower cytolysis level tends to form gel, which causes an increase in viscosity and can lead to filtration difficulties. Since the combination of modified steeping and germination produced malt that would contribute to a good quality malt, we expect that this technique will be useful in the commercial-size malting process.

Fuminori Katono graduated from Niigata University with an M.A. degree in agriculture. In 2003 he joined Suntory, where he worked in the Tonegawa Brewery as second brewmaster. In 2005 he moved to the Beer Production Department, taking charge of the quality control of raw materials. He is currently production director at the Malting Plant of Kanbaku Co., Ltd., an affiliated company of Suntory.