Malting

Barley malt is the main starch source for brewing worldwide. It is a highly specialized cereal with a long breeding, malting and brewing tradition. Malt is germinated barley and is mainly used as a source of fermentable sugars for alcoholic fermentation. The raw material must exceed a range of quality parameters,; therefore, the brewing and distilling industries need tools for process control and quality assessment to manage the quality of barley from the breeding of the grains to the beer produced in the breweries. This makes malting process more efficient, increases the yield and helps to meet the quality expectations of the customers. 

NIR meets challenging analyzing requirements

Near infrared spectroscopy is an ideal technique to estimate the concentration of protein, moisture and amino acids based on spectrophotometric measurements of barley and malt samples. It is fast, reliable, non-destructive and does not require large sample sizes. NIR has also great potential for quality evaluation in breeding programmes consisting of thousands of lines and cultivars that require fast and effective evaluation.