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Malt analysis is performed primarily in commercial malt houses around the globe as part of their process and product quality control. It is also used by research laboratories and plant breeders for screening germ plasm and looking at the effects of grain and malting quality on brewing. It is very useful for comparing different malts as well as trying to predict performance in the breweries. Consequently, brewers tend to look at malt analysis certificates of analysis or specification sheets in order to understand how a malt may perform in the brewery as well as looking for any problems that might arise as far as functional problems in the brewery. In addition, they are used as trade specifications so a brewer will have a set specification on raw materials that meet their requirements; for example, color or extract or enzyme levels that form a part of their recipe.
Discrete analyzer technology offers faster, reproducible results with less sample and reagent use. All necessary analysis steps are automated. Routine malt analysis methods have been adapted for this technology including α-amylase, β-glucan, α-amino nitrogen and diastatic power measurement.
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