0 (close to mash pH) and pH 8.0, over a period of days following inoculation. These activities were not present in non-inoculated barley. Schwarz et al. (2002) conducted a glasshouse trial where barley plots were inoculated separately with F. graminearum and F. poae. The high wort FAN contents reported for the inoculated plots led the authors to conclude that Fusarium spp. contributed exoproteinase as well as endoproteinase activities. The results presented here suggest that M. nivale can have a significant impact upon the quality of malting barley. On balance, these impacts were undesirable as, although positively correlated with friability, M. nivale also correlated

with increased water sensitivity, lower germinative energy and had a negative impact on the laboratory wort filtration volume. RAD001 cost The latter is a crude predictor of the mash separation performance of malt BTK inhibitor cost in a brewhouse ( Evans et al., 2011). A lower volume of filtered wort after the specified time interval indicates that the mash might take longer to filter on a commercial scale. Although the model for

wort filtration volume was significant, it had a low predictive power, indicating that many other variables not accounted for in the present study can influence mash separation performance. M. nivale occurrence, or prevalence in the FHB complex, has been associated with regions experiencing relatively cool temperatures and frequent, short, showers ( Doohan et al., 2003 and Nielsen et al., 2011). The absence of any direct relationship between the presence of Fusarium spp. and Microdochium spp. and wort viscosity was contrary to previous reports

of a reduction in wort viscosity in Fusarium-infected malts, which was attributed to glucanase and xylanase activities of Fusarium spp. ( Schwarz et al., 2002). However, a recent study reported increases in wort β-glucans when brewing with malts prepared from grain artificially inoculated with F. culmorum ( Oliveira et al., 2012a). Hence the precise impact of infection may depend on the particular β-glucanase activities present and the mashing schedule employed. β-glucan solubilase activity will solubilise of high molecular weight β-glucans during mashing, thus tending to increase wort viscosity. Endo-β-glucanase activities then reduce the mean molecular weight of glucans present and thus act to reduce wort viscosity. It is further true that in most prior studies control malts were compared with artificially inoculated barley malts, whereas in the present trial we investigated natural variations in the grain microflora from survey sites across the UK. Wort colour is determined to a large extent during kilning. Since the same kiln temperature cycle was used for all samples, colour differences were caused principally by variations in concentrations of the Maillard browning reaction precursors (reducing sugars and free amino nitrogen) present following germination.