VARIATION OF ACID CONTENT IN MALTS FROM ROASTED LIGHT BARLEY

Abstract

In this work, the change in the concentration of free ferulic and coumaric acids during malting was evaluated. Typically, malting is carried out at 14°C and in water with an acidity of pH 7.4. The effect of increased temperature of the maturation process (22°C) as well as lower pH value of the mash water (pH 5.2) on the content of free ferulic acid and coumaric acid in annealed malts was evaluated. The use of activated germination technology caused a limited increase in the concentration of ferulic acid and coumaric acid in the malt, whereas higher temperature during barley malting resulted in a concentration of both free phenolic acids 2-fold higher in the annealed malts. The use of water with an acidity of pH 5.2 instead of pH 7.4 resulted in a significant increase in free ferulic and coumaric acids in the malt, which could lead to an increase in these phenolic acids in the beer.