| Abstract: | A method, based on HPLC, was developed for analysis of organic acids in germinating barley and finished malt. Levels of the major respiratory organic acids were examined daily during steeping, germination and kilning in a commercial maltings. The major acids detected were citrate, malate, succinate and lactate. L-lactate but not D-lactate was produced in the grain during steeping but was rapidly lost during subsequent germination. Both L- and D-lactate were accumulated in the grain during late germination and kilning. Final levels of lactate and malate in malt were determined primarily by their rate of accumulation during kilning. A comparison of two maltings revealed that kilning time is important for final lactate levels in the malt, with long kilning times leading to high levels of both lactate isomers. It is postulated that lactate is produced during steeping by anaerobic respiration of barley whereas during late germination and kilning it is produced by proliferation of grain microbes. |
