Kvasny Prum. 2011; 57(11-12): 424-428 | DOI: 10.18832/kp2011046

Barley varieties registered in the Slovak Republic in 2011.Peer-reviewed article

Vratislav PSOTA, Lenka SACHAMBULA, Marián SVORAD

¹ VÚPS, a. s., Sladařský ústav, Mostecká 7, CZ-614 00 Brno

² ÚKSÚP, Odbor odrodového skúšobníctva, Topoľčianska 488/29, SK-956 07 Veľké Ripňany, Slovenská republika

During 2008-2010 spring barley malting varieties Sunshine, Streif, Posada, Gladys, and Conchita and the winter barley variety Wintmalt were assessed in the CCTIA Bratislava and RIBM Brno. The results suggest that all the varieties studied approached in their malting quality to the standard varieties Nitran and Xanadu. Generally, the studied varieties had good extract content but only the variety Gladys exceeded the standard variety Xanadu and achieved the average value of extract content of 84 %. The varieties had good to optimal level of amylolytic and cytolytic modification and a high level of proteolytic modification. Apparent final attenuation was in all the studied varieties higher than 83 %. The winter barley variety Wintmalt reacted markedly to an increase in nitrogenous substances by a decline in extract content. Amylolytic and proteolytic modification and apparent final attenuation were on the optimal level. Cell wall degradation was on a slightly below average level.During 2008-2010 spring barley malting varieties Sunshine, Streif, Posada, Gladys, and Conchita and the winter barley variety Wintmalt were assessed in the CCTIA Bratislava and RIBM Brno. The results suggest that all the varieties studied approached in their malting quality to the standard varieties Nitran and Xanadu. Generally, the studied varieties had good extract content but only the variety Gladys exceeded the standard variety Xanadu and achieved the average value of extract content of 84 %. The varieties had good to optimal level of amylolytic and cytolytic modification and a high level of proteolytic modification. Apparent final attenuation was in all the studied varieties higher than 83 %. The winter barley variety Wintmalt reacted markedly to an increase in nitrogenous substances by a decline in extract content. Amylolytic and proteolytic modification and apparent final attenuation were on the optimal level. Cell wall degradation was on a slightly below average level.

Keywords: barley, variety, malting quality

Received: May 6, 2011; Accepted: July 17, 2011; Published: November 1, 2011