VIEW ARTICLE    DOI: 10.1094/ASBCJ-35-0094

Influence of Variety Blending on Analysis of Malt Quality. Charles W. Baker, North Dakota State University, Fargo, ND 58102. J. Am. Soc. Brew. Chem. 35:0094, 1977.

Varietal quality differentiation was unaffected by substituting variety blend for average data. The effect of blending the same variety, grown at different locations, before malting and analysis, was examined. Eleven varieties grown at seven locations were malted individually (n = 77) and after blending by variety (n = 11). Sample size and blending time were determined by analyzing these influences on anticipated average barley protein values. The overall quality profile of each variety blend was statistically equal to that observed after averaging the data of each variety over the seven sites of growth. The significant difference between blend and average α-amylase values was meaningless, as the order of blend and average absolute values was identical. Specific varietal quality parameters observed at specific locations of growth were significantly different from those of the variety blends. However, this difference was lost during varietal averaging and/or blending. Thus, blending single varieties before malting produced the same malt data as averaging the quality data of the individual malts.

Keywords: Analysis, Blending, Quality, Variety.