본 연구는 국산맥아 품질변화를 분석하기 위하여 국내 대표품종인 맥주용 광맥과 호품보리를 질소시비량(표준시비구, 50% 증비구, 50% 감비구)을 달리하여 재배한 원료에 대하여 품질변화를 분석하여 국산맥아 소비촉진을 위한 기초자료로 활용하고자 수행하였다. 질소시비량을 50% 감비하여 생산한 원료는 β-glucan 차이는 없었지만, 단백질이 감소하고 전분은 증가되어서 광맥 단백질은 증비구 15.5%, 감비구 14.1%로 감소하였고, 호품은 증비구 13.1%, 감비구 11.4%로 낮아져 품질이 향상되었다. 광맥의 전분함량은 증비구, 감비구 각각 51%, 52.6%, 호품도 57.0, 58.9%로 증가하여 품질이 좋아졌다. 맥아(malt) 품질은 신장도, 수율 및 효소역가는 증비구에서 높아졌고, 단백질은 광맥이 증비구 15.5%, 감비구 13.8%, 호품은 증비구 12.9%, 감비구 10.7%로 낮아졌고, Friability와 콜박지수는 감비구에서 품질이 향상되었다. 맥즙(wort) 품질은 감비에서 여과시간이 광맥은 36분에서 34분으로, 호품은 55분에서 42분으로 단축되었고, 맥즙추출율은 높아져 맥주용 보리원료는 질소비료를 줄여서 재배해야 맥아·맥즙 품질향상에 좋은 영향을 주는 것으로 밝혀졌다.
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 β-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.