Triticeae Genomics and Genetics, 2024, Vol.15, No.5, 266-276 http://cropscipublisher.com/index.php/tgg 270 Figure 2 Beer (left) andThunder winter two-row malting barley (right) (Adapted from Doe, 2019) The morphological differences between two-row and six-row barley also play a role in their brewing applications. Two-row barley typically has larger and more uniform kernels, which facilitate more consistent malting and mashing processes. Six-row barley, on the other hand, has smaller and more variable kernels, which can lead to challenges in achieving uniform malt quality (Figure 3) (Jeanty et al., 2023). Despite these challenges, six-row barley varieties like Dahyang have been found to produce beers with high sensory preferences, indicating their potential suitability for certain brewing contexts (Kim et al., 2013; Kim et al., 2014). Figure 3 Overall Morphological Differences Between Two-Row and Six-Row Barley (Adapted from Jeanty et al., 2023) Image caption: A: Correlation of length, width, thickness, and two central dimensions (VV and VL views); B, C, and D: Box plots of grain length, grain width, and grain thickness for different varieties; E and F: Morphological difference networks for side view and ventral view of the grains; G: Combined morphological information from both views; colors distinguish hulled two-row (orange), hull-less two-row (red), hulled six-row (purple), and hull-less six-row (blue) barley varieties (Adapted from Jeanty et al., 2023). 4.2 Selection criteria for brewing barley The selection of barley for brewing is guided by several key quality indicators, including protein content, enzyme activity, and saccharification efficiency. Protein content is a critical factor as it influences the clarity, stability, and flavor of the beer. Lower protein levels are generally preferred for producing clear and stable beers, while higher protein levels can enhance foam stability and mouthfeel but may also lead to haze formation (Gupta et al., 2010; Fox and Bettenhausen, 2023). Enzyme activity, particularly of amylases, is essential for the conversion of starches into fermentable sugars during the mashing process. High levels of α-amylase and β-amylase are desirable as they ensure efficient starch breakdown and optimal sugar availability for fermentation (Gupta et al., 2010). Saccharification efficiency, which measures the effectiveness of converting starches into fermentable sugars, is another crucial criterion. This efficiency is influenced by the barley's enzymatic profile and the presence of non-starch polysaccharides such as β-glucans and arabinoxylans, which can impede the mashing process if not
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