This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

Consumer demand for imported and craft beer is increasing. Almost all the malt used by craft beer companies is imported. This study sought to develop a malting technology to expand the use of domestic barley, the main raw material for beer, and to examine its influence on the quality of domestic malt. The Hopum cultivar of beer barley was purchased and used at the Jeollanam-do Seed Management Center. A pilot-scale malting facility built by the National Institute of Crop Science was used. One sack (40 kg) of barley was sieved through screening sieves, and the barley was classified according to size (3.1, 2.8, 2.5, 2.2, and 2.2 mm), with the size-related composition being 18.1, 48.9, 23.3, 6.4, and 1.0%, respectively. The malt yields were 89.0, 87.6, 86.6, 82.2, and 76.1%, respectively. The coleoptiles elongation decreased as the barley size decreased. The protein content of malt tended to be high at small particle sizes of 2.2 mm. The soluble solid content of wort prepared from malt revealed good values of 17.4-17.5oBx, except for 15.3oBx for particles <2.2 mm in size. According to barley size in the malting process, these findings should be valuable quality indicators of malt.

Korea depends almost entirely on imports for malt, the main ingredient in beer. However, the consumer market for domestic malt has not developed in Korea because of the prejudice that the quality of domestic malt is inferior to that of imported malt. This study aimed to analyze the quality of malt from Gwangmaeg (GM) and Hopum (HP), representative domestic beer barley varieties cultivated under varying nitrogen fertilizer application rates (standard fertilizer application, 50% increase in application, and 50% decrease in application), and use the findings as primary data to promote domestic malt consumption. GM’s crude protein and starch contents were significantly (Ρ<0.05) higher and lower, respectively, than those in HP. With decreased fertilizer application (GM: 14.0±0.8% and HP: 11.4±0.4%), the protein content was significantly lower than that with increased fertilizer application (GM: 15.5± 0.3% and HP: 13.1±1.3%). Although there was no difference in -glucan content, starch content tended to increase, indicating quality improvement. Acrospire length, yield, and enzyme titer, quality indicators of malt, increased with further fertilizer application, whereas friability and Kolbach index increased with decreased fertilizer application. For wort qualities, filtration time decreased from 36 to 34 minutes in GM and 55 to 42 minutes in HP, with the wort extraction rate increasing with decreased fertilizer application. These findings showed that decreased nitrogen fertilizer application improves the qualities of malt and wort.

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing α-amylase caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing α-amylase and a three-step infusion procedure was 13.5 °Brix adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

The prices of premium brands of Single Malt Whisky have risen during the last years and the demand as well. The objective of this research is to check if a trading-up phenomenon can be observed within the industry and in which circumstances the clients are willing to pay more for premium brands of Single Malt Scotch Whisky given (1) situation of purchase (for yourself; for the birthday of a good friend; for a nice dinner to share with friends; for a present for your boss; for a party with friends who are non-connoisseurs); (2) distribution channels used to sell those premium brands (duty-free; Specialty Store and Super-market); (3) socio-demographics variable; (4) level of expertise and (5) for specific whisky attributes (among 14). The main results show that a consumer is willing to pay a higher price premium for his boss than for his friends. Attributes used to select whiskies are not the same depending the channels. In a specialty store, the premium factors the industry should develop to charge price premium are the cask number, bottling by independent or for commemorative event and bottles coming from closed distilleries whereas in duty-free, independent bottling, vintage and cask's origin and bottling for a specific country are key attributes. For Supermarket, private label is a way to charge higher price. Level of alcohol should not be too high. Level of expertise is strangely not influencing the willingness-to-pay price premium.

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature (25±1℃) and refrigeration temperature (4±1℃). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at 4℃, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, α-amylase, and β-amylase in rice malt. Common rice (Oryza sativa) was steeped at 30℃ for 50 h, germinated at 30℃ for 7 days, and kilned at 50℃ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at 50℃. The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at 50℃, the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.

Barley breeding program of RDA (Rural Development Administration) has been develop to new hulled barley variety that has been used for malt and beer material. Through this program, we developed new two-rowed covered barley, Imaeg, with disease resistant, lodging tolerant and good malt quality for beer and Korean traditional drink ‘Sikhye’ in 2013. Imaeg showed resistant to Barley yellow mosaic virus (BaYMV), lodging tolerant and early maturing. The regional yield trials were conducted for Imaeg as a breeding line ‘Iksan166’ during three years at four different regions. And then it was registered to Plant protection right, No. 5681 in 2015 after field experiment by KSVS (Korea Seed & Variety Service). Imaeg has I of vernalization and shorter stem length as 77cm than 7cm to control variety Hopum. Yield potential of Imaeg about 4.8ton/ha that higher about 3% in paddy field condition than control, however, it has no significant difference. In quality examination for beer usage, Imaeg has higher 1,000 grain weight (45.6g) and higher assortment ratio (93.6%) than those of Hopum as 42.6g and 90.4% respectively. In malt quality, Imaeg showed higher soluble protein, Kolbach index and diastatic power than those of Hopum significantly. In addition, Imaeg has better ‘Sikhye’ malt quality significantly in lightness of grain (58.4 L value) and growth rate (216.8%) than those of Hopum as 54.3 (L value) and 177.5% respectively. Imaeg would be suitable for cultivation at the area above -4°C of daily minimum temperature in January in Korean peninsula.

Improvement of winter hardiness, lodging resistance and good quality have been recently received more attention by covered barley(Hordeum vulgare L.) breeders than ever in Korea. ‘Hyeyang’, a new covered barley cultivar with early maturing and high yield was developed by the National Institute of Crop Science, RDA in 2010. It was derived from the cross between‘Milyang87’and‘Wolsung8120’with good quality. The initial cross was done in 1999 and the selected line, ‘Iksan432’ (YB4494-B-B-21-2), showed high yield and good quality characteristics under yield trial test from 2008 to 2010. The following is the characteristics of‘Hyeyang’that is characterized as the vernalization of Ⅰ, green leaf, compact spike and long rough awns. The heading date of‘Hyeyang’were similar to‘Olbori’. The culm length was 82 cm which was 6 cm shorter than‘Olbori’. It showed the spike length of 4.3 cm, 798 spikes / m2, 56 grains / spike and 26.7 g for 1,000 grains weight. It showed similar winter hardiness and stronger resistance to barley yellow mosaic virus (BaYMV) compare to‘Olbori’. It showed higher diastatic power 235DP than that of check cultivar, ‘Olbori’. Average yield of ‘Hyeyang’ was 4.44 MT/ha in the regional yield trials carried out in four location at double cropping system in Korea from 2008 to 2010, which was 8 percent higher than ‘Olbori’. ‘Hyeyang’would be suitable for the area above –8℃ of daily minimum temperature in January in Korean peninsula.

The purpose of this study was to improve the functionality of a healthy drink with examining the possibility of manufacturing different enzymes (alpha-, beta-, glucose-amylase) in barley malts (BM) produced in various malting periods. The study showed that enzyme treatment increased significantly total polyphenol content (TPC), DPPH radical scavenging activity and hydroxly radical scavenging activity in malted liquid samples (MLS) which obtained from various malting periods. The highest of TPC were found in Gluco-24M with 1.981 ㎎TAE/㎖, followed by Beta-24M and Alpha-72M with 1.878 ㎎TAE/㎖ and 1.845 ㎎TAE/㎖, respectively. The DPPH result revealed that percent of inhibition increased by 71-75% compared to the control. No statistical difference was found between MLS obtained by 24 hr of malting (24 M) and 72 hr of malting (72 M) after enzyme treatment. In addition, an increasing of hydroxyl radical was in the same trend to the TPC and DPPH. The hydroxyl radical scavenging activity of enzyme treated samples was 1,5 times higher than the control. These results suggest the possibility of enzyme application to barley malts obtained in various germination periods for improving quality and functionality of barley malts.

In this study, the malt residue was torrefied. The torrefaction of malt residue was investigated in a horizontal tubular reactor under nitrogen flow at a temperature ranging from 200 to 450℃. This study presents the effects of torrefaction on the basic characteristics of malt residue. The torrefied malt residue products were characterized in terms of their energy yield, ash content and volatile fraction. The gaseous products were also analyzed. It was found that the malt residue undergoes changes in their physical and chemical properties during torrefaction. Furthermore, the energy and mass yield were found to decrease with an increase in the torrefaction temperature, whereas the higher heating value increased gradually up to 450℃ on increasing the torrefaction temperature.

Improvement of winter hardiness, diseases resistance and good quality have been recently received more attention by covered barley(Hordeum vulgare L.) breeders than ever in Korea. “Hyegang”, a new covered barley cultivar with similar maturing and high yield was developed by the National Institute of Crop Science, RDA in 2011. It was derived from the cross between “Milyang87/NWX-GB-G 2” and “Milyang87/Chalbori” with good quality. The initial cross was done in 2000 and the selected line, “Iksan445” (YB4625-B-B-6-2), showed high yield and good quality characteristics under yield trial test in 2008. It was cultivated three times for three years (2009～2011) in the four locations of regional yield trial (RYT) in korea and was investigated about agronomic and quality characteristics and released as “Hyegang”. The heading date was May 4 in upland and April 26 in paddy field which was 1 and 0 day lateness respectively than that of check cultivar, “Olbori”. The culm length was 77 cm which was 6 cm shorter than that with check cultivar. It showed the spike length of 4.7 cm, 800 spikes / m2, 64 grains / spike and 25.1g for 1,000 grains weight. It showed similar maturing and stronger resistance to barley yellow mosaic virus (BaYMV) compare to check cultivar. It showed higher diastatic power 216DP than that of check cultivar, ‘Olbori’. Average yield of “Hyegang” in the RYT was 4.61 MT/ha in upland and 4.38 MT/ha in paddy field, espectively.

’Jungmo-2007’ is a new two-rowed barley cultivar developed in 2011 with distinct growth and good quality characteristics, respectively, that earlier heading date, lodging tolerant and lots of tiller, high yielding, and lager kernel size, better grain assortment, higher diastic power and black malt property than those of check variety ‘Hopumbori’. This cultivar was tested the yield and regional adaptation trials for three years in 3 southern regions. The cultiavar was from artificial cross between ‘Prisma’ with short culm length and earlier maturity and ‘Milyang 114’ with high yielding and better malt quality. ‘Jungmo-2007’ showed shorten the stem length to 16% comparing with 91cm of the check, which increase the lodging tolerant. The heading date was earlier 2 to 3 days than the check. It showed larger grain character with 48.5g in 1,000 kernel weight that 45.0g of the check. 97% of grain assortment that is one of the major property for better malting was higher 2% than that of the check. The yield was higher 5% than that of the check. Most quality in raw grain and malt was similar to the check in protein content, germination potential, water sensitivity etc. Especially this cultivar has a higher diastic power as 226WK than 196WK of the check and the malt showed like a black malt appearance. These characteristics could used not for malt for beer making but other processed barley foods.