This method describes how to determine whether malt is (once again) capable of germination.
Malt intended for use in beer brewing or elsewhere in the food industry.
In living kernels, in the presence of oxidoreductases and their corresponding coenzymes, the colorless compound triphenyl-tetrazolium chloride is reduced to formazan, which is red in color [1].
or
Under the influence of oxygen, barley kernels emerge from dormancy. In this way, germination can be induced at any given time.