Identification of red kernels
Barley malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation
A relationship is suspected to exist between the metabolic by-products of Fusarium graminearum and Fusarium culmorum and the phenomenon of primary (malt-related) gushing. Furthermore, the upper limits for mycotoxins found in grain products have been established and are subject to regulations in Germany and the rest of Europe. Current limit values can be obtained from www.deutsches-bier.net or info@brauer-bund.de. Fusarium species form a red pigment which leads to noticeable red discoloration of contaminated malt kernels. However, other types of fungus, in addition to Fusarium species, are also able to produce red pigments. Therefore, a differentiation among the red kernels should be performed.