This method describes the rapid method for determining the germinative capacity of an individual lot of barley.
Barley intended for the production of malt is evaluated on the basis of its germinative capacity.
In living kernels, in the presence of oxidoreductases and their corresponding coenzymes, the colorless compound triphenyltetrazolium chloride is reduced to formazan, which is red in color [1].
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.