Impact of Fusarium infection and fungicide treatment on wheat malt wort quality

Two wheat genotypes varying in susceptibility to infection by Fusarium species were assessed by four different treatments in the field: (a) control, (b) treated with fungicide (Prosaro (R)), (c) inoculated with Fusarium culmorum spores and treated with fungicide and (d) inoculated with F. culmorum spores. Wort quality indicators (saccharification time, speed of filtration, wort colour, pH, extract, air dried extract and dried extract) were determined using standard methods. The results indicate that infection with F. culmorum affected wort quality, particularly wort colour and significantly extended (or stopped) saccharification and rate of filtration. Treatment with fungicide reduced the extent of quality deterioration, even with samples infected with F. culmorum. The wheat type which was less susceptible to Fusarium infection produced less compromised worts, confirming its superiority to the more susceptible wheat genotype. Further study is suggested at a commercial scale to determine the interrelationship between Fusarium infection, fungicide treatment and wheat malt quality. (c) 2018 The Institute of Brewing & Distilling