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This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C.

Key message Evaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and malting quality were considerably improved during the last 33   years, and that genetic effects of protein concentration and malting traits were not associated. Based on historical data, this study aimed to investigate yield potential and malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983–2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha −1 ) in VCU trials and 35% (14.0 dt ha −1 ) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4–24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with malting traits. The observed positive phenotypic relation between grain yield and malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of malting quality were achieved despite of their weak to moderate negative genetic dependence.

Key message We report malt quality QTLs relevant to breeding with greater precision than previous mapping studies. The distribution of favorable alleles suggests strategies for marker-assisted breeding and germplasm exchange. This study leverages the breeding data of 1,862 barley breeding lines evaluated in 97 field trials for genome-wide association study of malting quality traits in barley. The mapping panel consisted of six-row and two-row advanced breeding lines from eight breeding populations established at six public breeding programs across the United States. A total of 4,976 grain samples were subjected to micro-malting analysis and mapping of nine quality traits was conducted with 3,072 SNP markers distributed throughout the genome. Association mapping was performed for individual breeding populations and for combined six-row and two-row populations. Only 16 % of the QTL we report here had been detected in prior bi-parental mapping studies. Comparison of the analyses of the combined two-row and six-row panels identified only two QTL regions that were common to both. In total, 108 and 107 significant marker-trait associations were identified in all six-row and all two-row breeding programs, respectively. A total of 102 and 65 marker-trait associations were specific to individual six-row and two-row breeding programs, respectively indicating that most marker-trait associations were breeding population specific. Combining datasets from different breeding program resulted in both the loss of some QTL that were apparent in the analyses of individual programs and the discovery of new QTL not identified in individual programs. This suggests that simply increasing sample size by pooling samples with different breeding history does not necessarily increase the power to detect associations. The genetic architecture of malting quality and the distribution of favorable alleles suggest strategies for marker-assisted selection and germplasm exchange.

Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort—a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.

Molds of the genus Fusarium infect nearly all types of grain, causing significant yield and quality losses. Many species of this genus produce mycotoxins, which pose significant risks to human and animal health. In beer production, the complex interaction between primary fungal metabolites and secondarily modified mycotoxins in barley, malt, and beer complicates the situation, highlighting the need for effective analytical methods to quickly and accurately monitor these toxins. We developed and validated a liquid chromatography-tandem mass spectrometry (LC–MS/MS) method to simultaneously analyze 14 Fusarium toxins, including modified forms (deoxynivalenol (DON), DON-3-glucoside, 3-acetyl-DON, 15-acetyl-DON, nivalenol, fusarenone X, HT-2 toxin, T-2 toxin, the enniatins A, A1, B, B1, beauvericin, and zearalenone) in barley and throughout the malting process. Stable isotope dilution assays (SIDAs) and matrix-matched calibration were used for quantification. A micro-malting setup was established to produce Fusarium -contaminated barley malt under reproducible conditions using targeted inoculation with F. culmorum . Mycotoxins were quantified throughout the malting process and compared to the content of fungal DNA. Further, the impact of various malting parameters was investigated, thus revealing that different malting scenarios exhibited different toxin enrichment patterns. We demonstrated that mycotoxin concentration and the ratio of DON to DON-3-glucoside changed throughout the malting processes, depending on fungal spore concentrations, germination temperature, and malting temperature. The study highlights the complexity of mycotoxin dynamics in malt production and the importance of optimized processing conditions to minimize toxin levels in final malt products.

Core Ideas Agronomic management and environment affect malting barley yield and quality.Most agronomic guidelines are from the Northwest and Northern Rockies and Plains.Breweries in the Upper Midwest, Ohio Valley, and Northeast want local grain.Research on cropping sequence, seeding date and rate, and N management is needed. Malting barley (Hordeum vulgare L.) requires agronomic management that maximizes grain yield while meeting quality standards. The majority of published literature on agronomic management of malting barley is from the US Northwest and Northern Rockies and Plains where barley is traditionally grown. However, the majority of craft breweries are located in the Upper Midwest, Ohio Valley, and Northeast, creating a demand for locally sourced grain. The objectives of this review were to: (i) summarize the current body of knowledge regarding agronomic management of malting barley, and (ii) identify research needs in the Upper Midwest, Ohio Valley, and Northeast. Across all regions, planting date and N management were major factors influencing grain yield and quality. Timely planting of malting barley generally improved yield and quality. Barley yield tended to increase with N application rate while quality decreased due to increased protein concentration. Planting malting barley following corn (Zea mays L.) or small grains resulted in disease problems that could affect grain quality and yield. In the Upper Midwest, Ohio Valley, and Northeast regions, the prospect of double crop soybean [Glycine max (L.) Merr.] production after winter malting barley should be investigated, in addition to typical cropping sequences. Agronomic strategies to mitigate the negative effects of late‐planting situations are also needed as these regions often have delayed planting due to wet soil conditions. Furthermore, N fertilizer management is much different in humid regions compared with the Northwest and Northern Rockies and Plains, and warrants future research on developing in‐season N management strategies.

This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.

The study assesses the quality of malt from spring malting barley grown in the Podkarpackie Province, and delivered to the SAN Farmers' Cooperative in 2018. After the initial technological assessment in the laboratory of SAN, the grain was malted in the Department of Agricultural and Food Production Engineering at the Institute of Agricultural Sciences, Land Management and Environmental Protection of the University of Rzeszow. Moisture, protein content, runoff time, viscosity, pH, wort clarity, extract content and diastatic power were determined in the tested malt, as well as wort obtained from it in the process of mashing. The average parameters of protein content, extractivity of malt ground into flour, of pH and the wort extract were normative, while the other researched parameters did not meet high quality requirements. A high loss of grain mass was noted during malting. After laboratory tests of malt and wort, it was determined that part of the malting raw material is of high malting quality and can be used without modification in the brewhouse for the malting and mashing process.

Triticale stands out as a valuable food ingredient due to its nutritional and functional attributes derived from both wheat and rye. The growing demand for agrifood diversity has resulted in increased interest in triticale for food and beverage production, and as research and development of new breeding lines continue, triticale is likely to play a more prominent role in the food industry, contributing to healthy, diversified, and sustainable food systems. In this context, triticale is suitable for beer production, which is traditionally made from barley malt, but can be produced by the addition of alternative grains. In this study, five triticale lines were tested both as unmalted, to produce an auto-saccharified wort, and as malted grain. Upon the malting process, line 7 was found to be the most effective in terms of malting performance; three beer formulations with different percentages of addition (i.e., 40, 70, and 100%) of malted selected triticale lines were produced in an experimental pilot plant and characterized for percentage of alcohol, foam stability, haze, and visual and taste profile. The beer containing 40% malted triticale was judged to be particularly interesting in terms of its stable foam, lighter color, greater attenuation, and lower turbidity than those produced from 70% or 100% malted triticale. This formulation could have potential for scale-up in industrial production and for the market.

Quantitative trait loci (QTLs) associated with grain weight, grain width, kernel hardness and malting quality were mapped in a doubled haploid population derived from two elite Australian malting barley varieties, Navigator and Admiral. A total of 30 QTLs for grain weight, grain width and kernel hardness were identified in three environments, and 63 QTLs were identified for ten malting quality traits in two environments. Three malting quality traits, namely β-amylase, diastatic power and apparent attenuation limit, were mainly controlled by a QTL linked to the Bmy1 gene at the distal end of chromosome 4H encoding a β-amylase enzyme. Six other malting quality traits, namely α-amylase, soluble protein, Kolbach index, free amino-acid nitrogen, wort β-glucan and viscosity, had coincident QTL clustered on chromosomes 1HS, 4HS, 7HS and 7HL, which demonstrated the interdependence of these traits. There was a strong association between these malt quality QTL clusters on chromosomes 1HS and 7HL and the major QTL for kernel hardness, suggesting that the use of this trait to enable early selection for malting quality in breeding programs would be feasible. In contrast, the majority of QTLs for hot-water extract were not coincident with those identified for other malt quality traits, which suggested differences in the mechanism controlling this trait. Novel QTLs have been identified for kernel hardness on chromosomes 2HL and 7HL, hot-water extract on 7HL and wort β-glucan on 6HL, and the resulting markers may be useful for marker-assisted selection in breeding programs.