Effect of long-term storage of malting barley on malt quality

Long-term storage of qualitative batches of malting barley for gradual cons umption is one of possibilities how to ensure the uniform quality of grain for storage. Changes were recorded in samples of long-term stored malting b arley varieties Akcent, Kompakt, Krona, Olbram and Rubin by means of parame ters of produced malt (extract, relative extract at 45 degreesC, Kolbach in dex, diastatic power, apparent final attenuation, friability, P-glucan cont ent in malt extract, protein content in malt) in regular intervals for two years. At the beginning of the storage period, the malting barley was subje cted to controlled ventilation and then the malting barley grain was stored without any active ventilation It follows from the analysis that the long- term storage results particularly in the decreased activity of amylolytic a nd cytolytic enzymes, which results in the deterioration of malt extract qu ality, By using regression equations it is possible - on the basis of the k nowledge of initial qualify of malt made of malting barley - to predict the quality development during storage.