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Physiology and genetics of low input malting and brewing.
G. B. FINCHER (1). (1) University of Adelaide, Adelaide, Australia
In commercial malting processes, barley grain is germinated under controlled conditions and mobilization of the starchy endosperm is allowed to proceed for approximately four days. The malting process is initiated by steeping the grain in water, to raise the moisture content of the grain to about 40%. During steeping, the water is usually drained once to allow re-aeration of the grain. After this air rest the grain is re-immersed in water to complete the steeping treatment, which takes about 24 hours overall. The steeped grain is spread for germination, or malting, typically for about four days. The malt is kiln-dried and transported to the brewery.
Malting and brewing companies around the world have been challenged by the imperative that food and beverage producers respond to the challenges of future water and energy shortages in a socially, economically and environmentally responsible manner. More specifically, increased rates of water uptake by grain during steeping could potentially allow grain to reach the desired 40% moisture content in a single steep, allowing savings of up to 40% in water usage. Moreover, if the grain could be malted from say 35% moisture content or within three days instead of four, significant energy savings in electricity and gas could be achieved, with an overall reduction in Carbon Footprint.
Here we have used new <i>in situ</i> technologies of molecular genetics, transcript profiling, biochemistry and imaging to examine the physiological and biochemical differences in performance of barley varieties when they are malted under ‘low input’ conditions.
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