Wheat And Malt For Brewing

Malt is one of the main raw materials for beer production, and its importance is self-evident. Malt is made from wheat. From a biological point of view, wheat is just a carrier for the reproduction of a certain grass family.         

After the vegetative growth of wheat plants reaches the peak, the individual tends to decline and the external environment (temperature, light, humidity, etc.) is no longer suitable for individual growth, so for the reproduction of the population, reproductive growth is carried out to form seeds.         

The outer surface of wheat is the cortex (from the outside to the inside, namely the husk, pericarp and seed coat). The seed coat is a selectively permeable membrane, only water molecules can pass through, but neither high molecular substances nor microorganisms can pass through it; the outer surface of the freshly harvested wheat pericarp has a waxy layer, which is impermeable to oxygen and gibberellic acid. It is related to the dormancy of wheat, so the newly harvested wheat is not suitable for malting; the husk is a water-insoluble cellulose and hemicellulose, which is the outermost protective layer. It has a special substance: polyphenols. The taste of polyphenols is bitter, and in addition, it has anti-oxidation (related to dormancy), antibacterial and other effects, which is another self-protection barrier of wheat. Therefore, the outermost three layers of protection of wheat are to prevent the wheat from being invaded by the external environment and other organisms, and at the same time let the wheat dormant and wait until suitable conditions to germinate and grow, so as to ensure the reproduction of the population.        

As an intermediate transformant between old biological plants and new biological plants, wheat must first carry genetic material (embryo), followed by nutrients (endosperm) that serve the genetic material, and other accessory structures (such as scutellum) and substances ( such as a small amount of moisture). In the shape of wheat, the top is pointed and the bottom is rounded with a groin. In a natural state, when the wheat falls, the lower end is facing down and next to the soil (the center of gravity is at the lower end, and the embryo is in this position. The root sprout also germinates and digs into the soil from here). This external structure is very reasonable during germination: the embryo and the tip have no cuticle, and the water first enters from these two places, and then the inguinal and micropyle deformed water enters evenly. In this process, the lower part of the water intake is higher than the upper part (the embryo bears the heavy responsibility of genetics, and it is the core and the "command center". Only when the embryo is activated first, there will be a series of complex biochemical reactions that follow). In addition to the uniform water intake after the groin is deformed, another function is to protect the leaf buds.        

Sometimes we see root shoots on the malt instead of leaf shoots. The roots and shoots sprout early, and it shoulders the heavy responsibility of "open source". The nutrients in the endosperm are limited, and the new plant must be "self-reliant" as soon as possible. Therefore, root buds must germinate in advance and dig into the soil as soon as possible to fix the plant and absorb nutrients in the soil. Especially after the germination of leaf buds, it will further promote the germination and growth of root buds through feedback regulation. In the natural state, once the leaf buds germinate, photosynthesis will be carried out to achieve a real "open source", but it is protected from light during the malting process, because it is necessary to prevent the leaf buds from growing too fast and producing a green smell, which is an Selection for winemaking purposes. The leaf bud is extremely fragile in the early stage of germination, and once damaged, it will be difficult to develop into a plant, so it needs the protection of the groin. The malt and leaf buds of the brewing are hidden in the groin and are generally invisible to the naked eye. This is the best balance of enzymes and extracts achieved by human beings after a long period of exploration.        

The structure and characteristics of wheat are the result of hundreds of millions of years of long-term evolution. This long process is a process of seeking advantages and avoiding disadvantages, and the survival of the fittest. Humans only selectively use some of the characteristics of wheat to brewing beer in brewery and distillery, and also follow the principle of seeking benefits and avoiding disadvantages, and appropriately increase or decrease and modify them.