# Comparison of the Degree of Hydrolytic and Cytolytic Modification in Wheat Malts Obtained from Grain of Selected Wheat Cultivars Produced at Different Levels of Nitrogen Fertilisation

## TL;DR

This paper studies how different levels of nitrogen fertilization affect the quality of wheat malts used in brewing.

## Contribution

The study identifies optimal nitrogen fertilization levels and wheat cultivars for better malt modification in brewing.

## Key findings

- Nitrogen fertilization at 60 kg N·ha−1 improved extractive capacity of wheat malts to 84.51% d.m.
- The Elixer cultivar showed the best hydrolytic and cytolytic modification at 60 kg N·ha−1 fertilization.
- Wort attenuation was consistently around 78.1%, except for malts fertilized with 40 kg N·ha−1.

## Abstract

The degree of hydrolytic modification (marked by parameters: extractive capacity, diastatic power and degree of fermentation) in wheat malts significantly influences their quality, determining their potential for use in brewing. Nitrogen fertilisation at a dose of 60 kg N·ha−1 applied in 3-year field experiments had a positive effect on the extractability value of wheat malts, with an average value of 84.51% d.m. The value of diastatic power in the obtained malts, depending on the variety, was on average at the level of 334–414 units W-K (Windisch–Kolbach) and 357–380 units W-K, depending on nitrogen fertilisation. Wort attenuation obtained from the analysed wheat malts was at a similar level (on average 78.1%), except for malt obtained from grain of wheat fertilised with a nitrogen dose of 40 kg N·ha−1, for which significantly lower values were obtained (respectively, by 5.12%). The viscosity parameter of wheat malts, determining the degree of cytolytic modification, varied and averaged 1.95 mPa·s for the variety and for the nitrogen fertilisation applied. In 2-year canopy experiments, at a nitrogen fertilisation level of 60 kg N·ha−1, the Elixer cultivar was characterised by the best indicators of the degree of hydrolytic and cytolytic modification.