VIEW ARTICLE    DOI: 10.1094/ASBCJ-55-0119

Gushing--A Maltster's View (1). Michael J. Munar and Bruce Sebree, ADM Malting, P.O. Box 340470 Milwaukee, WI 53234-0470. (1) Presented at the ASBC Convention, Chicago, IL, 1996. J. Am. Soc. Brew. Chem. 55(3):119-122, 1997. Accepted July 7, 1997.

A total of 213 barley samples (six-row, 1995 crop) representing a range in deoxynivalenol (DON) levels were collected and pilot-malted. Subsamples were taken at steep-in, steep-out, 24-hr intervals during germination, after initial drying, and after kiln-off. They were assayed for DON content and gushing propensity. Selected samples were composited and assayed for mold activity and complete malt analysis. The results of the gushing studies showed three distinct case scenarios: Case I, barley that gushes and yields a malt that gushes; Case II, barley that does not gush but yields a malt that gushes; and Case III, barley that does not gush and yields a malt that does not gush. There were no instances in which barley exhibited the propensity to gush and the corresponding malt did not. Results suggested that the formation of DON and the gushing factors might be independent of each other. Also investigated was a dilution study of a gushing malt and the effect storage of barley has on the formation of the gushing factors during malting. Keywords: Barley, Beer, Fusarium, Malt.

Un total de 213 muestras de cebada representando una gama de niveles de DON fueron obtenidas y malteadas en planta piloto. Se tomaron sub-muestras de la etapa de remojo, al final de remojo, de germinación a intervalos de 24 horas, después de iniciar el secado y al final del secado y fueron analizadas para conocer su contenido de DON y su propensión a gushing (formación violenta de espuma con derrame). Muestras seleccionadas fueron ordenadas y analizadas respecto a actividad de hongas y análisis completo de malta. Los resultados de los estudios de gushing mostraron tres escenarios distintos: Caso I--Cebada que provoca gushing y produce malta que provoca gushing; Caso II--Cebada que no provoca gushing y produce malta que provoca gushing; Caso III--Cebada que no provoca gushing y produce malta que no provoca gushing. No hubo caso en el que la cebada mostrara propensión a gushing y la malta correspondiente no. Los resultados sugieren que la formación de DON y los factores que provocan gushing pudieran ser independientes unos de otros. También se investigó el efecto de dilución de una malta que provoca gushing, y el efecto que tiene el almacenaje de cebada en la formación de factores para gushing.