Modification of the Malting Process of Barley Grains of Different Varieties by Vacuum Impregnation and Its Effect on Selected Wort Parameters

This study used the process of vacuum impregnation seeds at soaking stage. The barley varieties were Kangoo and Xanadu. raw material was for production light malt. effect on rate water uptake by different temperature conditions, i.e., 12, 14 16 °C, also analyzed. Grain destined malt soaked in a water–air system. germination (malting) stage lasted 8 days temperatures °C. Each sample then dried using traditional convection method. After 3-month resting period, congress wort produced from parameters studied viscosity index extract content. difference defined. Based results, it concluded that significantly increases absorption grain thus shortens seeds. variety has strong influence content viscosity. Malting only affects index. most important correlations noted number grains malted.