世界啤酒大麦

论述了１９９８～１９９９年啤酒大麦的产量、消费、贸易和价格,以及啤酒大麦的趋势。详细介绍了加拿大、巩固和澳大利亚的啤酒大麦的品种、产量、收成及质量。     

Malting Performance of Barley Cultivar Mixtures from the UK and Poland

Two sets of barley cultivar mixtures, one from cultivars grown in the UK and one from cultivars grown in Poland, were included, along with their component cultivars, in trials at the Scottish Crop Research Institute over two seasons. In the second year, two levels of nitrogen fertilisation were compared. Laboratory scale malting revealed three mixtures with extracts equal to, or significantly higher than, those of all of their components. Increased nitrogen fertilisation gave higher diastatic power, but reduced hot water extract in mixtures and component cultivars. Polish mixtures and their component cultivars showed a higher Kolbach index but a slower rate of filtration, following malt extraction, than their UK counterparts. It was concluded that the malting performance of the mixtures was largely determined by the nature of the germplasm from which they were constructed and the conditions under which they were grown. Careful selection of components should, therefore, permit development of barley mixtures acceptable for malting.     

Analysing the contribution of component cultivars and cultivar combinations to malting quality,yield and disease in complex mixtures

BACKGROUND: Mixtures of cereal cultivars grown together generally enhance yield and reduce disease but end‐users will not accept them for quality uses. Some combinations with very different quality may be problematic, others complementary. The common origin of Maris Otter for quality in winter barley may enable the benefits of complex mixtures to be exploited without quality compromises. RESULTS: Seven winter barley cultivar monocultures and all their equal proportion mixtures were trialled and data analysed by ANOVA, REML and principal component analyses to determine the contribution of particular varieties or combinations to crop performance. Agronomic yield was positively correlated with component number. Pipkin contributed negatively to thousand grain weight (TGW), but positively to several quality traits; Gleam negatively to the same quality traits but strongly positively to yield; and Melanie combined strong yield and TGW characteristics with neutral quality traits. Interactions in mixtures with Maris Otter, from which most of the cultivars are likely to derive some of their quality traits, were less apparent for quality than for yield. CONCLUSIONS: Complex mixtures gave yield benefits generally without compromising quality, and analysis methods were developed to identify the beneficial or negative effects of component cultivars on malting quality traits, thereby providing data for optimising mixtures design. Copyright © 2008 Society of Chemical Industry     

Lofty Nijo: A High Quality Malting Barley Variety Released from an Australian‐Japanese Collaboration

A new malting barley variety, Lofty Nijo, was bred in Australia through a collaborative breeding program between a Japanese brewing company and Adelaide University. The variety is early flowering and maturing, with similar yield potential to Schooner except in lower rainfall areas, and is not zinc efficient. It produces plump grains with low screenings similar to Schooner and more uniform and plumper grains than Franklin. Lofty Nijo has a well‐balanced malting quality profile. It shows high values in malt extract, diastatic power, apparent attenuation limit and Hartong index (VZ45) and low values in wort beta‐glucan and viscosity. The Kolbach index of this variety is lower than Schooner and Sloop, however, it is higher than Franklin. A pilot‐scale brewing trial indicated that Lofty Nijo is as suitable for Japanese brewing as the world's leading varieties, such as Franklin. Lofty Nijo should therefore offer a premium malting barley variety in Australia for export markets. The breeding, agronomic performance and quality profile of the variety is described in this paper.     

利用蛋白质"指纹"技术鉴定澳大利亚、法国啤酒大麦的品种和纯度

采用操作简便、分辨率高的种子醇溶蛋白SDS-PAGE电泳技术对常用澳大利亚和法国啤酒大麦进行鉴定，利用Gel-Pro软件对电泳图谱进行条带分析和比较，建立了澳大利亚和法国啤酒大麦品种标准图谱库。利用Cross Checker 2．8和MEGA3软件对供试的啤麦品种进行遗传聚类分析，结果与传统分类相近。并成功进行了人工混种试验。     

Variation in Malting Quality and Heat Resistance in the Malting Barley Variety “Alexis”

In earlier studies concerning vigour, where subsamples are heat‐treated before germination there was found heat‐sensitive as well as heat‐resistant barley samples. The vigour model developed by Ellis and Roberts and further developed at Carlsberg, could only describe the heat‐sensitive barleys. Seventeen samples of the “Alexis” variety grown widely in Europe were collected from the EBC trials in 1994 in order to see if heat resistance in barley was influenced by different growing conditions. We found both heat‐sensitive samples following the vigour model as well as pronounced heat‐resistant samples, but these were not divided according to growing conditions. The germination curves dependent on heat treatment and germination time were evaluated by Principal Component Analysis (PCA). Heat‐resistant barley samples could be differentiated from heat‐sensitive samples already after ½ h of heat treatment at 68°C (12% moisture) and after 3 days of germination. The barley samples were analysed with regard to malting quality. The PCA evaluation of the data divided the samples according to growing location, mainly due to differences in protein and β‐glucan. However, the malting analyses could not describe the differences in heat resistance and sensitivity of the barleys. The biochemical background of the heat resistance found is discussed on the basis of literature. Our findings should give an experimental basis for exploiting a biochemical principle for heat resistance, which is formed during grain filling and consumed during storage and germination.     

The effect of the previous crop on the growth,nitrogen uptake and yield of winter barley intended for malting

Winter barley which received a range of nitrogen rates, was grown at Rothamsted as a test crop after winter oats, winter barley, winter beans, oilseed rape or potatoes, to compare the effects of previous crop on growth and N uptake. In the autumn following the first year crops, the largest amount of residual inorganic N found in the soil was after potatoes, the smallest after oats. Throughout the second season the heaviest crops of barley, which also contained the most N, were after potatoes, and the lightest were after barley. To produce grain with a N concentration of less than 1.8% N (w/w, dry wt), acceptable for malting, it was found that not more than 75 kg N ha⁻¹ after barley and 125 kg N ha⁻¹ after oats, 100 kg N ha⁻¹ after beans and 50 kg N ha⁻¹ after rape or potatoes could be applied. The results demonstrated that barley of acceptable quality for malting can be grown after a break crop, providing that the rate of N fertiliser is suitably adjusted to take account of the residual fertility, but the results do not suggest that residual soil N affects the grain N concentration differently to N applied as fertiliser early in the season.     

The Oxalic Acid Content in Selected Barley Varieties Grown in Poland,as well as in their Malts and Worts

The purpose of this work was to try to answer the question “What factors influence the oxalic acid content in barley, malt and wort?” Samples of three malting barley varieties (Prestige, Sebastian and Jersey, registered and grown in Poland) were investigated for their oxalic acid content. Laboratory scale malting and kilning of these samples and investigation of their oxalic acid content were conducted. Furthermore, the oxalic acid content was analysed in worts obtained from these malts. Tested barley samples, originating from various regions of Poland, showed different oxalic acid contents, ranging from 17.2 to 66.8 mg/kg d.m. basis. A higher temperature of germination (an increase from 14°C to 18°C with the same length of time) resulted in a decrease in oxalic acid content in the resultant worts. In most cases a positive linear correlation was found between the oxalic acid content in the malts and worts, and the initial barley samples. Oxalic acid content in barley appears to depend on the growth region rather than on the variety, but the data was not sufficient to draw any firm conclusions on this subject.     

Effect of batch‐to‐batch variation on the quality of laboratory and commercially malted Oxbridge barley

The malting performance of two different batches of Oxbridge barley was studied. The study showed that a single 24 h continuous laboratory steep was suitable for steeping the two batches of Oxbridge to provide good quality malt. Although each batch represented the same variety, and was of similar malting quality, they behaved differently in terms of friability scores, filtration rate and predicted spirit yield (PSY) by day 4 of the germination period. Worts prepared from the two malts gave different patterns of filtration rates, showing that each batch of Oxbridge modified at a different rate and in a different way, although they achieved similar final PSY results at the end of the malting period. The two batches of Oxbridge both malted rapidly, but behaved differently in terms of modification pattern, as revealed by the Rapid Visco‐Analysis peak viscosities, as well visual germination results. The results of this study confirmed that, given the same malting conditions, batch 1 germinated more rapidly than batch 2, and supports the view that Oxbridge shows some inconsistency as a malting barley variety. The study further showed that the PSY result per se is not necessarily a good indicator of optimum modification of finished malted barley. This study showed that, while a particular barley variety, such as Oxbridge, may be associated with certain qualities and can produce good quality malt when a short steeping cycle is used, other factors are likely to cause batch‐to‐batch variations from the same barley variety. While the short steeping cycle was very successful in producing high‐quality laboratory malt from Oxbridge, and results in a significant reduction of the quantity of water required for steeping, reduces malting time and also saves costs, there is evidence that there may be some additional variability associated with Oxbridge malting barley. Copyright © 2012 The Institute of Brewing & Distilling     

大麦发芽过程中内源激素的变化

选用进口大麦Gairdner和国产大麦甘啤二号为原料,分析比较了发芽过程中赤霉素、生长素和脱落酸等内源激素含量的变化规律。研究结果表明,3种激素在两种大麦发芽过程中均呈现出随发芽时间上下波动的趋势,且两种大麦在发芽过程中各激素含量的变化规律基本一致。同时,赤霉素均有刺激并诱导其他两种内源激素的作用。     

GRAIN AND MALT MILLING ENERGIES RELATIVE TO MALTING QUALITY PARAMETERS IN A MUTANT OF cv. TROUBADOUR

The mutant barley genotype TR49 and its parental cultivar Troubadour were grown at 5 sites throughout Spain in 1990. Large differences between sites were observed for a range of grain and malt quality characters. TR49 had very slightly higher milling energy in the grain than Troubadour, but, during the early stages of malting, showed a more rapid loss in milling energy. From the relationship between milling energy and other quality parameters, this was deduced to result from a more efficient and extensive modification of the endosperm cell walls in the mutant genotype.     

Reduced Phytate Barley Malt to Improve Fermentation Efficiency

Brewery fermentations require continuous yeast growth to efficiently convert fermentable sugars to ethanol. Yeast growth is dependent on an adequate supply of nutrients, including minerals. Minerals are generally assured in the brewery with addition of nutrient supplements but reduced phytate barley malts could reduce the need for supplements. The present study used bulked segregant analysis to determine effects of the reduced phytate trait in barley on field performance, barley quality, malting quality and brewing performance. Two bulks from a doubled haploid population, along with a series of normal and reduced phytate controls, were grown at 3 to 5 western Canadian sites in 2006, 2007 and 2008. The normal and reduced phytate barley bulks had similar yields, but the reduced phytate barley had significantly lower test weight. Rates of endosperm modification were similar between the two phytate types, although, reduced phytate malt was significantly more friable. Malt extract and α‐amylase levels were significantly lower in the reduced phytate bulk. Zinc and magnesium levels were significantly higher in reduced phytate worts and these worts produced better yeast growth as indicated by greater amino acid use during fermentation. Brewing performance tended to be better with reduced phytate worts, but not consistently so, likely due to the lower levels of malt extract and α‐amylase. Results supported the incorporation of the reduced phytate trait into malting barley varieties, but with attention to breeding for improved test weight and levels of α‐amylase.     

Floatation,a Bulk-Selection Method for Breeders which Permits the Selection of Faster Modifying Barley Grains

We have confirmed that floatation in salt solutions can be used to separate less-dense, more mealy, lower nitrogen-containing barley from more dense barley with less good malting quality having more steely grains and higher nitrogen contents. This gives breeders a useful tool for mass-selecting barley with potentially favourable characteristics for malting. We have now shown that green malt can be fractionated by floatation on sucrose solutions into fractions the least dense of which contains grains which are the most completely modified. This allows grains that have malted well to be selected. Using this novel technique it has been possible to substantially enrich fractions with green malt corns of the better quality malting variety when mixtures of a good and a less-good malting barley had been micromalted. The green malt fractions can be grown on to maturity. This technique gives breeders a powerful mass-selection tool for enriching their genetically mixed breeding lines with strains of better malting quality. This approach should be particularly powerful if applied several times in successive generations. The best results are likely to be obtained by fractionating the barley, collecting the lightest material, micromalting it and then collecting the lightest fraction of the green malt for further propagation.     

制麦过程中过氧化物酶活性可能影响绿麦芽的生根和制麦损失

过氧化物酶（POD）在植物生长过程中起着重要的调节作用。研究了制麦过程中POD活性对大麦根芽生长和制麦损失的影响。结果表明：制麦添加剂GA3促进根芽的生长、POD活性的升高和制麦损失的增大,而KBrO4反之,而且随着KBrO4浓度的增大,这种抑制也增大;对20种大麦样品的微型制麦试验表明,绿麦芽和干麦芽的POD活性与根芽长度和制麦损失均呈现高度显著的正相关性（P〈0．01）。研究认为,制麦过程中POD活性与绿麦芽根芽的生长和制麦损失有密切关系,POD活性可能对根芽生长和制麦损失有促进作用。     

澳大利亚麦芽大麦和加拿大麦芽大麦品质比较研究

对１９９６～１９９８年度上海口岸进口的澳大利亚麦芽大麦和加拿大麦芽大麦的品质项目逐一进行了比较分析。研究表明,澳大利亚麦芽大麦的发芽率,容重,千粒重,饱满粒含量较高,加拿大麦芽大麦的蛋白质,水分,瘦小粒,杂质含量较高。     

Production of a Novel Proanthocyanidin-free Barley Line With High Quality

A proanthocyanidin-free (ant-free) barley with improved quality, Mokkei 92–130, was bred from the cross between Ant 13–347, an ant-free mutant and Haruna Nijo, a Japanese malting barley variety. The malting and brewing quality of the line are described in this paper, while its agronomic performance will be summarised elsewhere. Mokkei 92–130 achieved high levels in some malting quality character including hot water extract, diastatic power and apparent attenuation limit, which were significantly low in most of the ant-free lines and varieties previously reported. Cell wall degradation was also improved. Overall malting quality was found to be satisfactory in Mokkei 92–130. Pilot-scale brewing trials showed that Mokkei 92–130 had superior colloidal stability (less haze formed) in its final beer compared with the normal counterparts. Beer brewed with ant-free barley at a pilot-scale performed as well as the standard production in sensory evaluations soon after bottling, although it was rated poorer than the control after one month storage at ambient temperature.     

种植密度对酿造专用大麦原麦品质的影响

针对甘肃省啤酒大麦均一性差、发芽不整齐的品质现状,研究论证了种植密度对蛋白质、千粒重、饱满度、发芽率等原麦品质的影响,为指导大面积生产提供科学依据.试验表明随种植密度加大,发芽率变幅不大,但千粒重降低,当种植密度达50万/666.7m2以上时,原麦蛋白质和饱满度下降到二级标准.结合产量及品质分析结果,提出甘肃河西石羊河流域啤酒大麦推荐播种密度应以30万/666.7m2～40万/666.7m2为宣.     

澳麦斯库那在萨拉丁箱中的生产

通过对澳麦斯库那大麦的特点和质量分析，研究了南澳斯库那大麦在萨拉丁箱中生产的制麦工艺及各工艺的操作要点，从而生产出质量稳定，品质优良的成品麦芽。     

Changes in Germination and Malting Quality During Storage of Barley

To increase brewing yield and efficiency, malts with high extract values, high enzymic activities and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post‐harvest dormancy and be able to germinate vigorously. The aims of this study were to determine the extent to which some Australian barley varieties changed during post‐harvest storage, how these changes influenced germination characteristics, enzyme production and malt quality, and, of the germination tests examined, which gave the best indication of a barley's malting potential. Four commercially grown barley samples were obtained, one from Tasmania and three from Victoria. Each sample was stored at room temperature for one year. At monthly intervals, samples were taken and placed at ?18°C. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were also micro‐malted and the quality of the malt was assessed using standard EBC methodology. Storage at room temperature positively influenced the germination characteristics of all samples, with concomitant improvements in hydrolytic enzyme production during malting and in a number of malt quality parameters. It was found that, of the germination tests examined, the GI consistently correlated with enzyme activities during malting and with various malt quality parameters thus indicating that the GI is a good indicator of malting potential.     

Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality

The present study was carried out to investigate the impacts of bacterial and fungal communities on grain germination and on the malting properties of good‐quality two‐row barley. In order to suppress the growth of bacterial and/or fungal communities, various antibiotics were added to the first steeping water of barley. This study was also designed to explore the dynamics of the bacterial community in the malting process after antimicrobial treatments by polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE). The diverse microbial community played an active role in the malting ecosystem. Even previously undescribed bacterial species were found in the malting ecosystem. Suppression of the bacterial community mainly consisting of Gram‐negative bacteria was advantageous with respect to grain germination and wort separation. In addition, more extract was obtained after antibacterial treatments. The fungal community significantly contributed to the production of microbial β‐glucanases and xylanases, and was also involved in proteolysis. An improved understanding of the complex microbial community and its role in malting enables a more controlled process management and the production of high quality malt with tailored properties.