malt – -Translation – Keybot Dictionary

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  Mesure de la couleur et...  
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Mesure de la couleur et de la taille du grain d'orge pour prédire la qualité d'utilisation finale du malt
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Measuring barley kernel colour and size to predict end use malt quality
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Sirop de malt ou autre forme (60 °L)
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Malt syrup or other form (60°L)
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Résultats et discussion - Grade et qualité du malt
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Results and discussions - Grades and malt quality
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Solution de cuisson au malt (0,2 % du poids de la farine)
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Malt baking solution (0.2% of flour weight)
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6.5 Solution mère au malt
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6.5 Malt stock solution
  Prégermination ou germi...  
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Pour être sélectionnée aux fins de maltage, l’orge doit conserver 95 % de son énergie de germination. La prégermination diminue la capacité de l’orge à conserver un niveau élevé d’énergie de germination dans des conditions d’entreposage de longue durée.
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Barley should retain 95% germination energy to be selected for malting. Pre-germination reduces barley’s capacity to maintain a high level of germination energy during long-term storage. Pre-germinated barley can produce good quality malt but must be malted soon after harvest while the grain still retains a high level of germination energy.
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Cependant, grâce à la popularité des filtres à moût, l'attrait d'une teneur élevée en extraits a suscité un vif intérêt de la part d'un brasseur étranger, qui a fait quelques essais commerciaux à partir du malt issu de l'orge à grains nus.
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As mash filters became more common,however, the lure of high extracts peaked the interest of one international brewer and they tried some smallcommercial trials with hulless barley malt. They were encouraged by the results which provided stimulus to continue the development of hulless malting barley in Canada. Canadian breeders began making specific crosses for improving the malt potential of hulless barley but quality objectives for breeding were still not well defined.
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Les valeurs se situant entre 50 à 120 RVU indiquent un taux de germination prématurée, alors que les valeurs inférieures à 50 RVU indiquent un taux de germination prématurée très élevé et des grains ayant une forte probabilité de perdre leur énergie de germination pendant l’entreposage. Ces grains doivent être transformés en malt le plus rapidement possible.
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Samples with final viscosity values higher than 120 rapid visco units are considered sound and will likely retain germination energy after storage. Samples with rapid visco analysis values between 50 to120 rapid visco units are considered moderately pre-germinated. Samples with rapid visco analysis values lower than 50 rapid visco units are heavily pre-germinated and are at high risk of losing germination energy during storage. Samples with rapid visco analysis values lower than 50 rapid visco units should be malted as soon as possible.
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Dotée d'une teneur élevée en énergie digestible pour le fourrage et en extrait de malt pour le brassage, l'orge à grains nus a toujours intrigué les utilisateurs finaux de l'orge. Dans l'Ouest canadien, l'orge à grains nus s'est d'abord fait connaître en 1985 grâce à l'enregistrement de la variété Scout, destinée au fourrage.
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Hulless barley, with its high level of digestible energy for feeding or high level of malt extract for brewing, has always intrigued end users of barley. In western Canada hulless barley first came into prominence with the registration in 1985 of Scout, a hulless feed barley variety. Several more feed varieties were to follow, many with inherent problems of adhering hulls which, along with poor price discovery, limited the commercial success of hulless barley for feed.
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Les microbrasseries montrent un certain intérêt envers ce produit unique en son genre, et une quantité commerciale de malts de spécialité a dernièrement été produite à partir de l'orge à grains nus canadienne.
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Micro brewers have shown some interest in this unique product and commercial quantities of specialty malts were recently produced from Canadian hulless barley. Hulless barley malt, however, will only become a commercial success if the malting and brewing industries pursue the full processing potential of the new varieties, including potentially new markets such as the food industry and small brewers where the full marketing potential of this unique grain can be pursued.
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L'avenir de l'orge à grains nus cultivée pour son malt est des plus prometteurs depuis que l'industrie de la brasserie et de la malterie s'est dite uniquement intéressée par sa teneur élevée en extrait de malt.
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The future of hulless barley for malt was given a boost when the malting and brewing industry indicated high extracts was their only interest in hulless barley malt. They suggested breeders limit their quality objectives to reducing adhering hulls, lowering grain protein, increasing malt extract, and decreasing wort ß-glucan. Enzymes, soluble protein and other commonly analysed malt parameters were not to be a concern. Any commercial use of hulless barley malt would be limited to blends with covered malts, and the covered malts would supply all the necessary enzymes and soluble protein.
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Les méthodes faisant appel à des machines, qu'il s'agisse de l'analyse d'image ou du système SKCS, se sont avérées prometteuses, car elles ont permis d'expliquer une plus grande partie de la variation de la qualité du malt que ne l'ont fait les grades d'orge brassicole.
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Machine-based tests, imaging and SKCS, showed some promise by explaining additional variability in malting quality than did malting barley grades. The potential increase in objectivity of the machine-based testing, versus possibly discrepancies among grain inspectors in determining grades visually, needs to be further investigated. The SKCS's measurement of variability in size among 300 kernels provided additional information on the processing potential, on the limited samples tested, therefore, supporting additional testing to verify this promising aspect of predicting end use quality of malting barley
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L'avenir de l'orge à grains nus cultivée pour son malt est des plus prometteurs depuis que l'industrie de la brasserie et de la malterie s'est dite uniquement intéressée par sa teneur élevée en extrait de malt.
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The future of hulless barley for malt was given a boost when the malting and brewing industry indicated high extracts was their only interest in hulless barley malt. They suggested breeders limit their quality objectives to reducing adhering hulls, lowering grain protein, increasing malt extract, and decreasing wort ß-glucan. Enzymes, soluble protein and other commonly analysed malt parameters were not to be a concern. Any commercial use of hulless barley malt would be limited to blends with covered malts, and the covered malts would supply all the necessary enzymes and soluble protein.
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L'avenir de l'orge à grains nus cultivée pour son malt est des plus prometteurs depuis que l'industrie de la brasserie et de la malterie s'est dite uniquement intéressée par sa teneur élevée en extrait de malt.
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The future of hulless barley for malt was given a boost when the malting and brewing industry indicated high extracts was their only interest in hulless barley malt. They suggested breeders limit their quality objectives to reducing adhering hulls, lowering grain protein, increasing malt extract, and decreasing wort ß-glucan. Enzymes, soluble protein and other commonly analysed malt parameters were not to be a concern. Any commercial use of hulless barley malt would be limited to blends with covered malts, and the covered malts would supply all the necessary enzymes and soluble protein.
  Mesure de la couleur et...  
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La présente étude révèle que le classement de l'orge brassicole en trois grades par un même inspecteur donne une indication significative de la qualité finale du malt. L'orge extra spéciale, qui constitue le grade supérieur, est celle qui donne le meilleur malt.
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The study found the three malting grades, as graded by a single inspector, gave a significant indication of final malting quality. The top grade, Special Select, showed the best quality. However, inconsistent storage conditions and source of samples, especially the Special Select samples, reduced the significance of correlations between grade and malt quality. A repeat of the study with greater attention to consistent supply and storage of samples would further support conclusions on the value of the Canadian Grain Commission grades in predicting malt quality. Samples from a second crop year with a different dominant degrading factor would be beneficial.
  Mesure de la couleur et...  
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La présente étude révèle que le classement de l'orge brassicole en trois grades par un même inspecteur donne une indication significative de la qualité finale du malt. L'orge extra spéciale, qui constitue le grade supérieur, est celle qui donne le meilleur malt.
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The study found the three malting grades, as graded by a single inspector, gave a significant indication of final malting quality. The top grade, Special Select, showed the best quality. However, inconsistent storage conditions and source of samples, especially the Special Select samples, reduced the significance of correlations between grade and malt quality. A repeat of the study with greater attention to consistent supply and storage of samples would further support conclusions on the value of the Canadian Grain Commission grades in predicting malt quality. Samples from a second crop year with a different dominant degrading factor would be beneficial.
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Résultats et discussion - Caractère ventru du grain et qualité du malt
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Results and discussions - Kernel plumpness and malt quality
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Malt (60°L)
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Malt (600L)
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Peser la quantitéFootnote 1 appropriée de malt, et ajouter environ 100 ml d’eau distillée.
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Weigh an appropriate amountFootnote 1 of malt and add about 100 mL distilled water.
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6.6 Solution de cuisson (malt) (0,3 % du poids de la farine)
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6.6 Malt baking solution (0.3% of flour weight)
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Chercheuse, Recherches sur l'orge et le malt
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Research Scientist, Barley and Malt Research
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Tableau 2. Qualité du malt des récentes variétés d'orge à grains nus
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Table 2 - Malt quality of recently released hulless barley varieties
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Étude du malt issu de l'orge à grains nus canadienne par des brasseurs étrangers
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International brewers investigate hulless barley malt from Canada
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Malt de l'orge à grains nus *
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Hullness barley malt *
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Extrait de malt(%)
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Malt Extract (%)
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Tableau 1. Qualité du malt de l'orge à grains nus de la première étude
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Table 1 - Malt quality in original hulless study
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Couleur du grain et qualité du malt
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Barley kernel colour and malt quality
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La présente étude révèle que le classement de l'orge brassicole en trois grades par un même inspecteur donne une indication significative de la qualité finale du malt. L'orge extra spéciale, qui constitue le grade supérieur, est celle qui donne le meilleur malt.
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The study found the three malting grades, as graded by a single inspector, gave a significant indication of final malting quality. The top grade, Special Select, showed the best quality. However, inconsistent storage conditions and source of samples, especially the Special Select samples, reduced the significance of correlations between grade and malt quality. A repeat of the study with greater attention to consistent supply and storage of samples would further support conclusions on the value of the Canadian Grain Commission grades in predicting malt quality. Samples from a second crop year with a different dominant degrading factor would be beneficial.
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Mesure de la couleur et de la taille du grain d'orge pour prédire la qualité d'utilisation finale du malt (PDF, 113 Ko)
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Measuring barley kernel colour and size to predict end use malt quality (PDF, 98 kb)
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Taille du grain et qualité du malt
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Kernel size and malt quality
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