생산지역의 기후조건이 맥주보리의 품질에 미치는 영향
Effect of climatic conditions of cultivating regions on the quality of malting barley
기후영향 맥주보리 MALTING BARLEY 응용생명과학;
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The study was carried out to know the effect of climatic conditions on the quality of malting barley. Three locations (Jeonnam, Gyeongnam and Jeju region) and two years (2002 and 2003) were used. The methods of size-based grading, germination test, and moisture and crude protein determination used in brewing company were used to obtain the quality data of malting barley. Also, NAQS (National Agricultural Products Quality Management Service) analysis based on the sensory evaluation was applied. Passed rates of malting barleys grown in different locations and harvested in different years were determined. Grains harvested in Gyeongnam region, 2002 year showed low proportion (8.7 %) of 1st grade grains with low one thousand seed weight and low germinability by the infestation of scab and shortage of shiny days. The passed rate based on the moisture content of grains harvested in Jeju region was 72.0 %. In previous year, the passed rate was 100 %. The deteriorated quality of the malting barley may be due to the poor drying under heavy rainfall in 2003. Barley grains produced in Jeonnam region, 2002 year, showed the highest passed rate (78.1 %) among locations. The passed rate of barley grains produced in Gyeongnam, 2002 year, was the lowest (34.8 %) by unfavorable climatic condition and the infestation of scab. Barley grains harvested in Gyeongnam, 2003 year, showed the highest passed rate (93.3 %) and the passed rate of barley grains from Jeju region was 48.0 % and grain size, moisture content was reduced. The test results of NAQS revealed that the grains of malting barley harvested in Gyeongnam, 2002 year and in Jeju, 2003 year showed relatively lower percentage of 1st grade grains as 8.7 % and 28.0 %, respectively. The evaluation in GSNU (Gyeongsang National University) showed similar results, however, there was no difference in germinability and moisture content between 1st and 2nd grade. Therefore, it is suggested that additional evaluation criteria should be applied when the quality of malting barely is graded in procurement.
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