/ RAW MATERIALS / Barley / Physiological Tests

R-110.31.612 [2016-03] Germinative Energy of Barley – Modified Schönfeld Method

Germinative capacity

Germinative capacity is the most important characteristic of malting barley. It measures the percentage of viable kernels in a barley sample, independent of whether they are still dormant or not.

Germinative energy

Germinative energy measures the percentage of kernels in a barley sample, which would germinate under normal malting conditions at the time of the analysis.

A high value for germinative energy indicates that the barley is in good condition and therefore can be successfully malted.

Pre-germination (number of kernels exhibiting pre-germination)

Moist weather during the final maturation stage can cause germination to occur prematurely, while the barley is still in the field. The acrospire and rootlet develop, enzymes are produced and therefore extract is consumed (extract loss) and during the necessary drying process, germinative capacity is diminished. Floating tests and sectioning provide a certain amount of information with regard to pre-germination; however, staining methods allow the degree of hidden pre-germination to be determined. Additionally, the percentage of non-germinated and unmalted barley in malt can be established as well.

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Application/Purpose

This method describes a method for determining the germinative energy in barley by triggering germination under conditions similar to those during malting in a modified, practice-oriented process.

Scope of Application

Barley intended for the production of malt is evaluated on the basis of germinative energy.

Principle

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.