EFFECTS OF GIBBERELLIC ACID ON BARLEY GERMINATION AND ITS USE IN MALTING: A REVIEW

Abstract

The uses of gibberellic acid are discussed in relation to breaking barley dormancy, increasing malt extract, and reducing malting time. Recent research on barley germination and the effects of gibberellic acid is reviewed, together with the implications of the discovery that de‐embryonated grain will undergo modification when treated with gibberellic acid. The enzymes which bring about this modification originate in the aleurone layer. 1963 The Institute of Brewing & Distilling