MALT PRODUCTION PROCESS, MALT SOAKING METHOD, MALT GERMINATION METHOD, AND MALT AGING METHOD

FIELD: malt beverage production. ^ SUBSTANCE: in order to governing processes in germinating grains, weak aqueous solutions of substances activated by electrolyzer treatment are used. Advantageously, chlorine-free substances are used, more preferably substances only composed of elements selected from H, C, O, N. Upon activation, metastable ions and radicals are formed imparting acid and alkaline properties as well as biochemical activity to preparation. After use, active species spontaneously recombine thereby providing environmental purity. To minimize loss of raw materials for growth of roots, relatively short action on grains by activated elevated-acidity (pH 2-5) aqueous preparation is used. To speed up processes in soaking and germination stages, multiple actions of activated preparation with pH 8-11 are practiced. Undesired growth of roots and germs after optimal germination period is stopped through relatively long action by activated aqueous preparation with pH 2-4. ^ EFFECT: achieved production of high-quality malt at lowered cost thanks to reduced overall process time and use of inexpensive aqueous preparations.