Affiliation
a FSBEE HPE«Kabardino-Balkarian state agrarian university named by V.M. Kokov»
Copyright ©Khokonova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
About half of sown areas of barley is concentrated in the North Caucasus. Its production here, historically, has specialized in fodder storage. For brewing, however, it is the quality of barley grain as raw material for this branch that is important, but not only the quantity. This paper is devoted to the comparison of parameters of grain sowing density with different levels of mineral nutrition dependending on its size, with due account of their influence on brewing quality of barley grains, malt and beer wort in the foothill zone of the Kabardino-Balkar Republic. The investigations allowed to establish that both in winter and spring varieties the increasing of sowing density led to insignificant decrease in the grain size. Extractivity is noticeably high against the background of NPK in both varieties of barley. As the density of sowing increased, the solubility of malt’s protein was decreasing. It is correlated negatively with the protein content in malt, i.e. with increasing the sowing density the protein content in malt is growing, but the degree of protein wort transition decreased. It is stated that the best quality of brewing barley grain and wort is marked with the stem-standing density of 500 grains per m
2 against the background of NPK.
Keywords
Sowing density,
quality,
barley,
malt,
beer wort
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