Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Abstract
:1. Introduction
2. Materials and Methods
2.1. Rice Samples
2.2. Micro Malting
2.3. Malted Rice Analyses
2.4. Statistical Analyses
3. Results and Discussion
3.1. Paddy Rice Quality Characteristics
3.1.1. General Seed and Malting Qualities
3.1.2. Starch Qualities
3.2. Malted Rice Quality Characteristics
3.2.1. Enzymatic Activities
3.2.2. Starch Qualities
3.2.3. Congress Wort Viscosity
3.2.4. Congress Mash Saccharification
3.2.5. Protein
3.2.6. Wort Color
3.3. Principal Component Analysis of Paddy Rice, Malted Rice, and Congress Wort Attributes
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Cultivar | Characteristics and Country of Origin | Harvest Year | Whole Kernel Length/Width * (mm) | USDA Classification [23] | Chalkiness * (%) | TKW $ (g dm) | GE Aubry 3rd Day $ (%) | GE Aubry 5th Day $ (%) | Protein $ (Dumas, g/100 g d.m.) | Apparent Amylose Content @ (%) | To @ (°C) |
---|---|---|---|---|---|---|---|---|---|---|---|
14 | Non-aromatic, Japan | 2022 | 1.74 | Short grain | 3.84 | 21.80 | 9.00 | 42.00 | 8.63 | 10.97 | 64.93 |
13 | Non-aromatic, USA | 2022 | 1.98 | Short grain | 20.62 | 19.80 | 5.00 | 35.00 | 8.09 | 11.06 | 63.59 |
18 | Non-aromatic, USA | 2022 | 2.15 | Medium grain | 4.46 | 24.40 | 90.00 | 92.00 | 8.93 | 10.86 | 65.58 |
17 | Non-aromatic, USA | 2022 | 2.51 | Medium grain | 5.02 | 19.30 | 65.00 | 79.00 | 9.58 | 10.55 | 64.71 |
3 | Purple bran, aromatic, Brazil | 2022 | 2.53 | Medium grain | 0.02 | 15.40 | 6.00 | 69.00 | 9.76 | 9.46 | 65.22 |
4 | Highly resistant starch, non-aromatic, the Philippines | 2022 | 2.72 | Medium grain | 21.49 | 16.20 | 81.00 | 85.00 | 8.57 | 26.63 | 68.28 |
6 | Purple bran, aromatic, USA | 2022 | 2.96 | Medium grain | 0.01 | 16.90 | 84.00 | 89.00 | 9.58 | 17.84 | 74.60 |
10 | Purple bran, non-aromatic, the Philippines | 2021 | 2.99 | Medium grain | 6.58 | 19.70 | 95.00 | 97.00 | 7.85 | 2.28 | 76.31 |
11 | Non-aromatic, USA | 2021 | 3.04 | Long grain | 87.17 | 21.60 | 95.00 | 97.00 | 8.98 | 1.72 | 65.10 |
9 | Non-aromatic, USA | 2022 | 3.13 | Long grain | 3.42 | 20.10 | 77.00 | 83.00 | 9.76 | 8.32 | 76.40 |
2 | Aromatic, USA | 2022 | 3.13 | Long grain | 3.18 | 21.70 | 84.00 | 92.00 | 9.52 | 9.22 | 64.39 |
8 | Hybrid, non-aromatic, USA | 2022 | 3.15 | Long grain | 16.3 | 21.30 | 96.00 | 97.00 | 8.09 | 16.02 | 73.48 |
12 | Red bran, non-aromatic, USA | 2022 | 3.16 | Long grain | 3.08 | 23.40 | 93.00 | 95.00 | 10.53 | 16.02 | 71.30 |
1 | Non-aromatic, USA | 2022 | 3.19 | Long grain | 20.1 | 21.60 | 93.00 | 95.00 | 8.03 | 15.39 | 74.57 |
19_2 | Aromatic, USA | 2021 | 3.22 | Long grain | 2.93 | 22.90 | 91.00 | 93.00 | 7.97 | 12.82 | 65.74 |
7 | Aromatic, the Philippines | 2020 | 3.25 | Long grain | 0.9 | 22.70 | 93.00 | 95.00 | 6.96 | 10.52 | 65.13 |
19_1 | Aromatic, USA | 2022 | 3.39 | Long grain | 1.39 | 20.10 | 74.00 | 78.00 | 9.94 | 11.58 | 65.07 |
16 | Non-aromatic, USA | 2022 | 3.41 | Long grain | 9.99 | 19.10 | 81.00 | 87.00 | 9.70 | 17.46 | 70.65 |
5 | Aromatic, USA | 2022 | 3.48 | Long grain | 1.97 | 22.60 | 92.00 | 95.00 | 9.76 | 21.99 | 71.80 |
15 | Non-aromatic, USA | 2022 | 3.52 | Long grain | 9.32 | 19.10 | 90.00 | 92.00 | 8.09 | 17.59 | 73.07 |
^r | 0.04 | 0.36 | 1.1 | 1.5 × (100-m)0.5 # | 1.4 × (100-m)0.5 # | 0.063 | 1.86 | 0.55 |
Variables | Whole Kernel Length/Width | Whole Kernel Chalky Percentage | TKW (db) | Paddy Rice Protein | GE 3rd Day | GE 5th Day | Water Sensitivity | Paddy Rice Apparent Amylose Content | Rice Onset Gel. Temp. | Rice End Gel. Temp. | Malting Losses | Rice Malt Protein | Diastatic Power | Alpha-Amylase | Beta-Amylase | Amyloglucosidase | Limit Dextrinase | Rice Malt Apparent Amylose Content | Rice Malt Onset Gel. Temp. | Rice Malt End Gel. Temp. | Viscosity | Elapsed Time of Wort | Fine Extract | Saccharification time | Apparent Final Attenuation | Soluble Nitrogen (mg/L) | Soluble Protein (%) | FAN (mg/L) | Kolbach Index | Wort Color |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Whole Kernel Length/Width | 1 | −0.005 | 0.073 | 0.083 | 0.735 | 0.754 | 0.127 | 0.218 | 0.471 | 0.328 | 0.456 | −0.011 | 0.401 | 0.518 | 0.293 | 0.179 | −0.170 | 0.274 | 0.410 | 0.331 | −0.076 | −0.254 | −0.424 | 0.076 | 0.427 | 0.159 | 0.153 | 0.236 | 0.142 | −0.089 |
Whole Kernel Length | 0.938 | 0.063 | 0.348 | 0.050 | 0.858 | 0.821 | −0.064 | 0.195 | 0.414 | 0.252 | 0.371 | −0.088 | 0.398 | 0.516 | 0.268 | 0.350 | −0.085 | 0.228 | 0.379 | 0.314 | −0.194 | −0.272 | −0.312 | −0.021 | 0.492 | 0.296 | 0.294 | 0.347 | 0.295 | −0.232 |
Whole Kernel Width | −0.903 | 0.047 | 0.299 | −0.125 | −0.503 | −0.610 | −0.364 | −0.173 | −0.454 | −0.398 | −0.406 | −0.112 | −0.390 | −0.442 | −0.332 | 0.049 | 0.243 | −0.243 | −0.381 | −0.334 | −0.019 | 0.201 | 0.512 | −0.201 | −0.367 | −0.003 | 0.005 | −0.100 | 0.042 | −0.152 |
Whole Kernel Chalky Percentage | −0.005 | 1 | 0.040 | −0.135 | 0.133 | 0.101 | −0.160 | −0.291 | −0.136 | 0.123 | 0.123 | −0.270 | 0.019 | −0.133 | −0.051 | 0.368 | −0.068 | −0.261 | −0.068 | 0.191 | 0.025 | 0.291 | 0.123 | 0.168 | 0.024 | 0.015 | 0.013 | 0.063 | 0.192 | −0.161 |
Total Chalky Weight % | 0.015 | 0.969 | −0.041 | −0.081 | 0.165 | 0.151 | −0.174 | −0.187 | −0.165 | 0.136 | 0.128 | −0.182 | 0.049 | −0.083 | −0.004 | 0.348 | −0.010 | −0.157 | −0.069 | 0.202 | −0.025 | 0.322 | 0.108 | 0.148 | 0.139 | 0.137 | 0.134 | 0.197 | 0.232 | −0.081 |
TKW (db) | 0.073 | 0.040 | 1 | −0.154 | 0.373 | 0.247 | −0.463 | −0.209 | −0.129 | −0.384 | −0.128 | −0.296 | −0.110 | −0.150 | −0.230 | 0.394 | 0.247 | −0.253 | −0.147 | −0.204 | −0.103 | −0.010 | 0.336 | −0.306 | −0.032 | 0.069 | 0.079 | 0.014 | 0.236 | −0.600 |
Paddy Rice Protein | 0.083 | −0.135 | −0.154 | 1 | −0.085 | −0.010 | 0.196 | 0.109 | 0.012 | −0.040 | 0.036 | 0.909 | −0.138 | 0.021 | −0.070 | 0.358 | 0.364 | 0.111 | −0.038 | −0.098 | −0.333 | −0.180 | −0.040 | −0.130 | −0.195 | 0.117 | 0.120 | 0.051 | −0.521 | 0.067 |
Germination Energy 3rd day | 0.735 | 0.133 | 0.373 | −0.085 | 1 | 0.935 | −0.253 | 0.148 | 0.467 | 0.353 | 0.471 | −0.271 | 0.548 | 0.627 | 0.449 | 0.165 | −0.051 | 0.146 | 0.479 | 0.470 | −0.097 | −0.194 | −0.346 | −0.111 | 0.638 | 0.511 | 0.503 | 0.581 | 0.576 | −0.056 |
Germination Energy 5th day | 0.754 | 0.101 | 0.247 | −0.010 | 0.935 | 1 | −0.206 | 0.093 | 0.453 | 0.380 | 0.429 | −0.144 | 0.562 | 0.570 | 0.478 | 0.026 | −0.023 | 0.107 | 0.447 | 0.470 | −0.078 | −0.090 | −0.407 | −0.041 | 0.648 | 0.434 | 0.427 | 0.523 | 0.470 | 0.082 |
Water Sensitivity | 0.127 | −0.160 | −0.463 | 0.196 | −0.253 | −0.206 | 1 | 0.083 | 0.135 | 0.193 | −0.203 | 0.402 | −0.171 | −0.016 | −0.200 | 0.053 | −0.129 | 0.101 | 0.110 | 0.055 | 0.393 | 0.112 | −0.202 | 0.076 | −0.140 | −0.181 | −0.187 | −0.193 | −0.416 | 0.105 |
Paddy Rice Apparent Amylose Content | 0.218 | −0.291 | −0.209 | 0.109 | 0.148 | 0.093 | 0.083 | 1 | 0.227 | 0.276 | 0.215 | 0.128 | 0.190 | 0.552 | 0.183 | 0.060 | −0.194 | 0.987 | 0.279 | 0.132 | −0.175 | −0.242 | −0.244 | 0.097 | −0.002 | 0.219 | 0.211 | 0.236 | 0.051 | 0.009 |
Paddy Rice Onset Gel. Temp. | 0.471 | −0.136 | −0.129 | 0.012 | 0.467 | 0.453 | 0.135 | 0.227 | 1 | 0.849 | 0.415 | −0.129 | 0.679 | 0.723 | 0.596 | −0.024 | −0.515 | 0.271 | 0.971 | 0.817 | 0.150 | −0.446 | −0.882 | 0.314 | 0.215 | 0.313 | 0.296 | 0.366 | 0.328 | 0.240 |
Paddy Rice Peak Gel. Temp. | 0.419 | −0.017 | −0.253 | −0.021 | 0.470 | 0.465 | 0.128 | 0.277 | 0.955 | 0.955 | 0.446 | −0.159 | 0.689 | 0.789 | 0.619 | −0.021 | −0.557 | 0.309 | 0.984 | 0.932 | 0.150 | −0.353 | −0.893 | 0.351 | 0.341 | 0.398 | 0.378 | 0.470 | 0.421 | 0.275 |
Paddy Rice End Gel. Temp. | 0.328 | 0.123 | −0.384 | −0.040 | 0.353 | 0.380 | 0.193 | 0.276 | 0.849 | 1 | 0.420 | −0.150 | 0.624 | 0.772 | 0.562 | 0.021 | −0.543 | 0.311 | 0.901 | 0.951 | 0.163 | −0.217 | −0.843 | 0.426 | 0.331 | 0.376 | 0.359 | 0.451 | 0.412 | 0.285 |
Variables | Whole Kernel Length/Width | Whole Kernel Chalky Percentage | TKW (db) | Paddy Rice Protein | GE 3rd Day | GE 5th Day | Water Sensitivity | Paddy Rice Apparent Amylose Content | Rice Onset Gel. Temp. | Rice End Gel. Temp. | Malting Losses | Rice Malt Protein | Diastatic Power | Alpha-Amylase | Beta-Amylase | Amyloglucosidase | Limit Dextrinase | Rice Malt Apparent Amylose Content | Rice Malt Onset Gel. Temp. | Rice Malt End Gel. Temp. | Viscosity | Elapsed Time of Wort | Fine Extract | Saccharification time | Apparent Final Attenuation | Soluble Nitrogen (mg/L) | Soluble Protein (%) | FAN (mg/L) | Kolbach Index | Wort Color |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Malting Losses | 0.456 | 0.123 | −0.128 | 0.036 | 0.471 | 0.429 | −0.203 | 0.215 | 0.415 | 0.420 | 1 | −0.131 | 0.432 | 0.603 | 0.303 | −0.148 | −0.034 | 0.234 | 0.417 | 0.472 | 0.236 | 0.062 | −0.289 | −0.136 | 0.310 | 0.469 | 0.454 | 0.544 | 0.436 | 0.100 |
Malted Rice Protein | −0.011 | −0.270 | −0.296 | 0.909 | −0.271 | −0.144 | 0.402 | 0.128 | −0.129 | −0.150 | −0.131 | 1 | −0.235 | −0.109 | −0.174 | 0.199 | 0.380 | 0.137 | −0.174 | −0.243 | −0.206 | −0.012 | 0.028 | −0.209 | −0.188 | 0.061 | 0.067 | 0.000 | −0.610 | 0.167 |
Diastatic Power | 0.401 | 0.019 | −0.110 | −0.138 | 0.548 | 0.562 | −0.171 | 0.190 | 0.679 | 0.624 | 0.432 | −0.235 | 1 | 0.631 | 0.910 | −0.187 | −0.285 | 0.227 | 0.667 | 0.659 | −0.082 | −0.323 | −0.628 | 0.107 | 0.534 | 0.522 | 0.514 | 0.591 | 0.600 | 0.502 |
Alpha Amylase | 0.518 | −0.133 | −0.150 | 0.021 | 0.627 | 0.570 | −0.016 | 0.552 | 0.723 | 0.772 | 0.603 | −0.109 | 0.631 | 1 | 0.558 | 0.103 | −0.274 | 0.566 | 0.750 | 0.729 | −0.084 | −0.334 | −0.640 | 0.156 | 0.495 | 0.608 | 0.597 | 0.652 | 0.538 | 0.155 |
Beta Amylase | 0.293 | −0.051 | −0.230 | −0.070 | 0.449 | 0.478 | −0.200 | 0.183 | 0.596 | 0.562 | 0.303 | −0.174 | 0.910 | 0.558 | 1 | −0.234 | −0.255 | 0.224 | 0.570 | 0.553 | −0.138 | −0.338 | −0.649 | 0.152 | 0.419 | 0.363 | 0.353 | 0.449 | 0.430 | 0.697 |
Amyloglucosidase | 0.179 | 0.368 | 0.394 | 0.358 | 0.165 | 0.026 | 0.053 | 0.060 | −0.024 | 0.021 | −0.148 | 0.199 | −0.187 | 0.103 | −0.234 | 1 | 0.155 | 0.075 | −0.012 | 0.035 | −0.316 | −0.114 | 0.079 | 0.090 | −0.115 | 0.116 | 0.126 | 0.048 | −0.081 | −0.541 |
Limit dextrinase | −0.170 | −0.068 | 0.247 | 0.364 | −0.051 | −0.023 | −0.129 | −0.194 | −0.515 | −0.543 | −0.034 | 0.380 | −0.285 | −0.274 | −0.255 | 0.155 | 1 | −0.212 | −0.566 | −0.489 | −0.073 | 0.392 | 0.555 | −0.311 | 0.008 | 0.282 | 0.300 | 0.190 | −0.038 | −0.038 |
Malted Rice Apparent Amylose Content | 0.274 | −0.261 | −0.253 | 0.111 | 0.146 | 0.107 | 0.101 | 0.987 | 0.271 | 0.311 | 0.234 | 0.137 | 0.227 | 0.566 | 0.224 | 0.075 | −0.212 | 1 | 0.305 | 0.145 | −0.164 | −0.241 | −0.306 | 0.181 | −0.030 | 0.189 | 0.182 | 0.219 | 0.023 | 0.057 |
Rice Malt Onset Gel. Temp. | 0.410 | −0.068 | −0.147 | −0.038 | 0.479 | 0.447 | 0.110 | 0.279 | 0.971 | 0.901 | 0.417 | −0.174 | 0.667 | 0.750 | 0.570 | −0.012 | −0.566 | 0.305 | 1 | 0.897 | 0.173 | −0.389 | −0.878 | 0.296 | 0.300 | 0.396 | 0.376 | 0.461 | 0.421 | 0.199 |
Rice Malt Peak Gel. Temp. | 0.382 | 0.066 | −0.188 | −0.082 | 0.505 | 0.481 | 0.071 | 0.216 | 0.902 | 0.947 | 0.465 | −0.229 | 0.666 | 0.771 | 0.573 | 0.011 | −0.535 | 0.234 | 0.967 | 0.973 | 0.193 | −0.268 | −0.843 | 0.296 | 0.427 | 0.469 | 0.449 | 0.547 | 0.523 | 0.202 |
Rice Malt End Gel. Temp. | 0.331 | 0.191 | −0.204 | −0.098 | 0.470 | 0.470 | 0.055 | 0.132 | 0.817 | 0.951 | 0.472 | −0.243 | 0.659 | 0.729 | 0.553 | 0.035 | −0.489 | 0.145 | 0.897 | 1 | 0.198 | −0.162 | −0.790 | 0.268 | 0.477 | 0.489 | 0.470 | 0.569 | 0.569 | 0.187 |
Cultivar | #10 | #19_2 | ||||
---|---|---|---|---|---|---|
Treatment | To (°C) | Tp (°C) | Te (°C) | To (°C) | Tp (°C) | Te (°C) |
Rest at 40 °C for 30 min | 78.47 | 85.36 | 93.61 | 66.82 | 74.00 | 82.73 |
Rest at 45 °C for 30 min | 78.40 | 85.53 | 94.24 | 67.00 | 74.33 | 82.91 |
Rest at 50 °C for 30 min | 78.74 | 85.79 | 94.05 | 67.19 | 74.65 | 84.84 |
Rest at 55 °C for 30 min | 78.79 | 85.79 | 93.20 | 67.25 | 74.73 | 84.60 |
Rest at 60 °C for 30 min | 79.94 | 87.13 | 94.48 | 70.61 | 75.98 | 83.79 |
Rest at 65 °C for 30 min | 80.82 | 86.81 | 93.30 | 75.95 | 79.07 | 83.38 |
Rest at 55 °C for 30 min + 65 °C for 30 min | 80.61 | 86.46 | 93.79 | 75.42 | 78.86 | 84.46 |
Variables | Whole Kernel Length/Width | Whole Kernel Chalky Percentage | TKW (db) | Paddy Rice Protein | GE 3rd Day | GE 5th Day | Water Sensitivity | Paddy Rice Apparent Amylose Content | Rice Onset Gel. Temp. | Rice End Gel. Temp. | Malting Losses | Rice Malt Protein | Diastatic Power | Alpha-Amylase | Beta-Amylase | Amyloglucosidase | Limit Dextrinase | Rice Malt Apparent Amylose Content | Rice Malt Onset Gel. Temp. | Rice Malt End Gel. Temp. | Viscosity | Elapsed Time of Wort | Fine Extract | Saccharification time | Apparent Final Attenuation | Soluble Nitrogen (mg/L) | Soluble Protein (%) | FAN (mg/L) | Kolbach Index | Wort Color |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Viscosity | −0.076 | 0.025 | −0.103 | −0.333 | −0.097 | −0.078 | 0.393 | −0.175 | 0.150 | 0.163 | 0.236 | −0.206 | −0.082 | −0.084 | −0.138 | −0.316 | −0.073 | −0.164 | 0.173 | 0.198 | 1 | 0.664 | −0.164 | −0.110 | −0.137 | −0.068 | −0.086 | 0.018 | 0.064 | 0.134 |
Elapsed Time of Wort | −0.254 | 0.291 | −0.010 | −0.180 | −0.194 | −0.090 | 0.112 | −0.242 | −0.446 | −0.217 | 0.062 | −0.012 | −0.323 | −0.334 | −0.338 | −0.114 | 0.392 | −0.241 | −0.389 | −0.162 | 0.664 | 1 | 0.341 | −0.240 | −0.048 | 0.008 | 0.008 | 0.060 | 0.026 | 0.065 |
Fine Extract | −0.424 | 0.123 | 0.336 | −0.040 | −0.346 | −0.407 | −0.202 | −0.244 | −0.882 | −0.843 | −0.289 | 0.028 | −0.628 | −0.640 | −0.649 | 0.079 | 0.555 | −0.306 | −0.878 | −0.790 | −0.164 | 0.341 | 1 | −0.381 | −0.218 | −0.158 | −0.136 | −0.274 | −0.166 | −0.369 |
Saccharification time | 0.076 | 0.168 | −0.306 | −0.130 | −0.111 | −0.041 | 0.076 | 0.097 | 0.314 | 0.426 | −0.136 | −0.209 | 0.107 | 0.156 | 0.152 | 0.090 | −0.311 | 0.181 | 0.296 | 0.268 | −0.110 | −0.240 | −0.381 | 1 | −0.208 | −0.279 | −0.281 | −0.245 | −0.086 | 0.058 |
Photometric Iodine Method | −0.484 | 0.021 | 0.043 | 0.211 | −0.635 | −0.762 | 0.308 | −0.029 | −0.459 | −0.405 | −0.523 | 0.242 | −0.550 | −0.462 | −0.531 | 0.444 | 0.094 | −0.074 | −0.463 | −0.463 | −0.192 | −0.085 | 0.483 | −0.058 | −0.522 | −0.372 | −0.358 | −0.511 | −0.494 | −0.404 |
Apparent Final Attenuation | 0.427 | 0.024 | −0.032 | −0.195 | 0.638 | 0.648 | −0.140 | −0.002 | 0.215 | 0.331 | 0.310 | −0.188 | 0.534 | 0.495 | 0.419 | −0.115 | 0.008 | −0.030 | 0.300 | 0.477 | −0.137 | −0.048 | −0.218 | −0.208 | 1 | 0.672 | 0.672 | 0.716 | 0.699 | 0.135 |
Soluble Nitrogen (mg/L) | 0.159 | 0.015 | 0.069 | 0.117 | 0.511 | 0.434 | −0.181 | 0.219 | 0.313 | 0.376 | 0.469 | 0.061 | 0.522 | 0.608 | 0.363 | 0.116 | 0.282 | 0.189 | 0.396 | 0.489 | −0.068 | 0.008 | −0.158 | −0.279 | 0.672 | 1 | 0.999 | 0.975 | 0.739 | 0.146 |
Soluble Nitrogen (mg/100 g dm) | 0.153 | 0.013 | 0.079 | 0.120 | 0.503 | 0.427 | −0.187 | 0.211 | 0.296 | 0.359 | 0.454 | 0.067 | 0.514 | 0.597 | 0.353 | 0.126 | 0.300 | 0.182 | 0.376 | 0.470 | −0.086 | 0.008 | −0.136 | −0.281 | 0.672 | 0.999 | 1.000 | 0.969 | 0.736 | 0.138 |
Soluble Protein (% dm) | 0.153 | 0.013 | 0.079 | 0.120 | 0.503 | 0.427 | −0.187 | 0.211 | 0.296 | 0.359 | 0.454 | 0.067 | 0.514 | 0.597 | 0.353 | 0.126 | 0.300 | 0.182 | 0.376 | 0.470 | −0.086 | 0.008 | −0.136 | −0.281 | 0.672 | 0.999 | 1 | 0.969 | 0.736 | 0.138 |
FAN (mg/L) | 0.236 | 0.063 | 0.014 | 0.051 | 0.581 | 0.523 | −0.193 | 0.236 | 0.366 | 0.451 | 0.544 | 0.000 | 0.591 | 0.652 | 0.449 | 0.048 | 0.190 | 0.219 | 0.461 | 0.569 | 0.018 | 0.060 | −0.274 | −0.245 | 0.716 | 0.975 | 0.969 | 1 | 0.766 | 0.215 |
Kolbach Index | 0.142 | 0.192 | 0.236 | −0.521 | 0.576 | 0.470 | −0.416 | 0.051 | 0.328 | 0.412 | 0.436 | −0.610 | 0.600 | 0.538 | 0.430 | −0.081 | −0.038 | 0.023 | 0.421 | 0.569 | 0.064 | 0.026 | −0.166 | −0.086 | 0.699 | 0.739 | 0.736 | 0.766 | 1 | 0.029 |
Wort color | −0.089 | −0.161 | −0.600 | 0.067 | −0.056 | 0.082 | 0.105 | 0.009 | 0.240 | 0.285 | 0.100 | 0.167 | 0.502 | 0.155 | 0.697 | −0.541 | −0.038 | 0.057 | 0.199 | 0.187 | 0.134 | 0.065 | −0.369 | 0.058 | 0.135 | 0.146 | 0.138 | 0.215 | 0.029 | 1 |
Boiled Wort Color | −0.019 | −0.189 | −0.542 | 0.017 | 0.088 | 0.187 | 0.115 | 0.071 | 0.223 | 0.306 | 0.187 | 0.129 | 0.554 | 0.279 | 0.695 | −0.505 | 0.065 | 0.097 | 0.220 | 0.251 | 0.158 | 0.127 | −0.316 | −0.035 | 0.358 | 0.380 | 0.373 | 0.443 | 0.231 | 0.946 |
pH | −0.306 | −0.173 | −0.185 | 0.384 | −0.567 | −0.560 | 0.247 | 0.077 | −0.174 | −0.191 | −0.639 | 0.408 | −0.472 | −0.352 | −0.361 | 0.280 | −0.158 | 0.071 | −0.190 | −0.330 | −0.409 | −0.380 | 0.120 | 0.314 | −0.487 | −0.501 | −0.491 | −0.603 | −0.694 | −0.199 |
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Guimaraes, B.P.; Schrickel, F.; Rettberg, N.; Pinson, S.R.M.; McClung, A.M.; Luthra, K.; Atungulu, G.G.; Sha, X.; de Guzman, C.; Lafontaine, S. Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars. Beverages 2024, 10, 16. https://doi.org/10.3390/beverages10010016
Guimaraes BP, Schrickel F, Rettberg N, Pinson SRM, McClung AM, Luthra K, Atungulu GG, Sha X, de Guzman C, Lafontaine S. Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars. Beverages. 2024; 10(1):16. https://doi.org/10.3390/beverages10010016
Chicago/Turabian StyleGuimaraes, Bernardo P., Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman, and Scott Lafontaine. 2024. "Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars" Beverages 10, no. 1: 16. https://doi.org/10.3390/beverages10010016