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SELECTION OF THE BARLEY |
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The barley arrives at the matter in great trucks or wagons, for which necessary to control its quality. For this control the brewer inspects the grain visually, the barley with high a microbial load emits a characteristic scent that the brewer detects with facility. In great malterias the humidity is moderate by electrical conductivity or by spectrometry, the proteins by reflectance in the infrared and finally the viability of the embryos calculates sectioning grains longitudinally and submerging them in a dissolution of a salt of tetrazolio. |
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STORAGE |
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The barley more stable dry and is maintained to low temperature. If it has been collected with a humidity content superior to 15% usually it is dried. The drying process must be carried out in such a way that the contained embryonic plant in each grain remains viable, therefore is necessary to avoid the use of too high temperatures and to increase the drying it is due to resort to even increase to the speed of flow of the air and gradual heating of he himself. If the barley this humid one easily is attacked by insects and the fungi causes of its deterioration the metabolism of the insects and the one of the fungi, when they settle down, produces water and elevates the temperature locally, which favors the extension of the infestation. |
