DOI: 10.11118/978-80-7701-100-6-0052

VLIV NETRADIČNÍCH SLADŮ NA BARVU SLADINY

THE EFFECT OF UNCONVENTIONAL MALTS ON THE COLOUR OF MALT WORT

Renáta Dufková¹, Veronika Šafránková¹, Luděk Hřivna¹, Tomáš Gregor¹, Kateřina Čechová¹

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

Malt is the basic raw material in beer production and significantly influences the properties of wort, including its colour. In addition to traditional barley malt, non-traditional malts from other cereals and pseudocereals are also being investigated in brewing technology. The aim of this work was to assess the effect of partial replacement of barley malt with millet, corn, and quinoa malts on the colour intensity of wort. Wort with varying proportions of non-traditional malts was prepared using a laboratory procedure and its colour was determined instrumentally in EBC units, with the results being statistically evaluated. It was found that in most cases, the partial replacement of barley malt with non-traditional malts had no statistically significant (p > 0.05) effect on the colour of the wort. An increased proportion of millet malt led to a reduction in colour intensity, while a slight increase in colour was observed with corn malt, but it did not reach the level of the control variant, where only barley malt was used. A more intense colouring effect was observed with quinoa malt. The highest colour intensity was achieved in the variant prepared from a mixture of malts in a ratio of 70 % barley, 10 % millet, 10 % corn, and 10 % quinoa.

Klíčová slova: netradiční slad, sladina, barva, proso, kukuřice, quinoa

stránky: 52-57, online: 2026