Selected malting parameters of new accessions from the collection of spring barley genetic resources

• Published in: Kvasný průmysl (On-line) Vol. 53; no. 6; pp. 162 - 167
• Main Authors: Prokes, J.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav, Vaculova, K.,Zemedelsky Vyzkumny Ustav, Kromeriz (Czech Republic), Milotova, J.,Zemedelsky Vyzkumny Ustav, Kromeriz (Czech Republic)
• Format: Journal Article
• Language: Czech; English
• Published: Research Institute of Brewing and Malting, Plc 01.06.2007
• Subjects: ALMIDON; AMIDON; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; CEBADA CERVECERA; COLECCION DE PLANTAS; COLLECTION BOTANIQUE; COLOR; COLOUR; COULEUR; CULTIVOS DE PRIMAVERA; CULTURE DE PRINTEMPS; genetic resources; GLUCANE; GLUCANOS; GLUCANS; HORDEUM VULGARE; http://www.fao.org/aos/agrovoc#c_15043; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_24918; http://www.fao.org/aos/agrovoc#c_25485; http://www.fao.org/aos/agrovoc#c_3285; http://www.fao.org/aos/agrovoc#c_3662; http://www.fao.org/aos/agrovoc#c_37419; http://www.fao.org/aos/agrovoc#c_5399; http://www.fao.org/aos/agrovoc#c_5957; http://www.fao.org/aos/agrovoc#c_7369; http://www.fao.org/aos/agrovoc#c_8157; malting; MALTING BARLEY; malting parameters; ORGANOLEPTIC ANALYSIS; ORGANOLEPTIC PROPERTIES; ORGE DE BRASSERIE; PLANT COLLECTIONS; PLANT GENETIC RESOURCES; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; RECURSOS GENETICOS VEGETALES; RESSOURCE GENETIQUE VEGETALE; spring barley; SPRING CROPS; STARCH; TURBIDEZ; TURBIDITE; TURBIDITY; VARIEDADES; VARIETE; VARIETIES
• ISSN: 0023-5830; 2570-8619
• DOI: 10.18832/kp2007007

The aim of this study was to evaluate the malting quality of new accessions from the Collection of Genetic Resources of Spring Barley maintained at the Agricultural Research Institute Kromeriz, Ltd., Czech Republic, over 2003-2005. In total, 113 varieties from different regions were examined. The highest malting quality was observed in varieties from Western and Central Europe characterized by high concentrations of fermentable substances. Some special Czech varieties used for the production of the so-called Czech Beer were characterized by low values of apparent final attenuation. The classification of varieties with a different type of hull percentage in the grain and type of ear was connected with high variability of indicators of grain modification, colour of malt and wort turbidity. Significant differences in values of friability and beta-glucans in malt were found between the hulled and hulless varieties, the highest values of turbidity and colour of malt were measured in the German hulless variety Lawina. The least suitable varieties to be grown in the Czech Republic were those from Eastern Europe (especially from Russia and Latvia).