Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland.
Department of Food quality analysis and evaluation, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland.
Biomolecules. 2020 Feb 10;10(2):267. doi: 10.3390/biom10020267.
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer's malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.
本研究旨在确定低温低压辉光等离子体处理的水的质量，无论是在空气中还是在氮气下，以获得高质量的啤酒麦芽。为此，等离子体处理的泉水被用于大麦籽粒浸泡。在二棱春大麦籽粒中，该方法显著提高了吸水率和籽粒对水的敏感性，以及能量和发芽能力。得到的麦芽显示出改善的水分和千粒重。此外，通过国会方法从麦芽中生产的实验室麦汁在过滤时间、pH 值、浊度、颜色、提取物、游离氨基氮化合物和芳香成分方面与对照样品没有统计学差异。
