This method describes the method for determining the germinative energy of barley by inducing germination in a germination box under defined conditions.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the germination of barley be induced at a defined temperature and humidity. The germination period is three or five days.
This method describes the method for determining the germinative energy of barley under conditions similar to those during malting.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the process of steeping with periodical intervals of air rests be simulated. The duration of steeping and germination lasts three days (or five days).
Barley intended for the production of malt is evaluated on the basis of germinative energy.
Using this method, a steeping process, divided into steeping and air rests, is simulated. A practice-oriented process (with two and four days of germination) is implemented, which has proven useful for shorter, modern germination processes.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
Two analyses are carried out on 100 kernels each, in 4 ml and 8 ml of water.
Barley intended for the production of malt is evaluated on the basis of germinative capacity.
This method is used to determine the percentage of germination that will occur under normal malting conditions. The germination index provides a good indication of the germination capacity of a barley lot which is no longer dormant [1−3].
The method is based on the BRF/4 ml test with 4 × 100 kernels.
This method describes the determination of water sensitivity in barley.
Barley intended for the production of malt is evaluated on the basis of water sensitivity.
The 4 ml test measures the normal germinative energy of a barley sample. The 8 ml test provides information regarding the level of water sensitivity. During the steeping process, the water sensitivity of a barley sample must be taken into consideration. The duration of the air rest or dry-steep period must be extended with increasing sensitivity.
The water sensitivity is expressed as the difference between the germinative energy measured in the 4 ml and 8 ml tests.