DIFFERENCES IN MALTING PERFORMANCE BETWEEN BARLEYS GROWN IN SPAIN AND SCOTLAND

Abstract

Two barley genotypes were grown, in 2 seasons, at sites in both Scotland and Spain. The development of enzyme levels and endosperm modification were assayed, over the final 3 days of malting. Spanish grown samples demonstrated faster and more extensive synthesis of both α‐amylase and β‐glucanase, more rapid cell wall modification and a greater reduction in milling energy during malting than Scottish grown samples. Malt milling energy was strongly associated with cell wall breakdown, which was a limiting step in modification of Scottish, but not Spanish, grown samples. Extract levels were not related to α‐amylase activity, but Kolbach index exhibited an association with extract at both sites. 1995 The Institute of Brewing & Distilling