Kvasny Prum. 2013; 59(12): 358-363 | DOI: 10.18832/kp2013039

Barley varieties registered in the Slovak Republic in 2013.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

In 2013, the spring barley varieties Kumran, Petrus, Shuffle, and Wiebke were registered after three-year tests (2010-2012) and Britney, Danielle, Explorer, Salome, and Scrabble after two-year tests (2011-2012) in the Slovak Republic. The highest extract was exhibited by the varieties Danielle (83.9%) and Shuffle (83.0%). All the studied varieties exhibited a very good to optimal level of proteolytic and amylolytic modification. The highest values of apparent final attenuation were recorded in the varieties Explorer (82.4%) and Wiebke (81.9%). The level of cell wall destruction given by friability (86-97%) was optimal in all the studied varieties. b-glucan content in sweet wort varied in the range of 48-188 mg/l.In 2013, the spring barley varieties Kumran, Petrus, Shuffle, and Wiebke were registered after three-year tests (2010-2012) and Britney, Danielle, Explorer, Salome, and Scrabble after two-year tests (2011-2012) in the Slovak Republic. The highest extract was exhibited by the varieties Danielle (83.9%) and Shuffle (83.0%). All the studied varieties exhibited a very good to optimal level of proteolytic and amylolytic modification. The highest values of apparent final attenuation were recorded in the varieties Explorer (82.4%) and Wiebke (81.9%). The level of cell wall destruction given by friability (86-97%) was optimal in all the studied varieties. b-glucan content in sweet wort varied in the range of 48-188 mg/l.

Keywords: barley, variety, malting quality

Received: June 6, 2013; Accepted: July 22, 2013; Published: December 1, 2013 

References

  1. Basařová, G. et al., 1992: Pivovarsko-sladařská analytika (1) [Brewing and malting analytics]. Merkanta, Praha.
  2. EBC, 2009: Analytica-EBC. 3 Barley: 3.3.2 Total nitrogen of barley: Dumas combustion Metod; 4 Malt: 4.5.1 Extract of malt: Congress mash, 4.9.3 Soluble nitrogen of malt: Dumas combustion, 4.11.1 Fermantability, Final attenuation of laboration wort from malt, 4.12 Diastatic power of malt, 4.15 Friability, glassy corns and unmodified grains of malt by friabilimeter, 4.16.2 High molecular weight β-glucan content of malt: Fluorimetric method; Getränke-Fachverlag Hans Carl, Nürnberg, Germany.
  3. MEBAK, 2011: Raw material. 1 Barley: 1.5.3 Micromalting; Malz: 3.1.4.11 Maischmethode nach Hartong-Kretschmer VZ 45 °C. Mitteleuropäischen Brautechnischen Analysenkommission, Freising- -Weihenstephan, Germany.
  4. Psota, V., Kosař, K., 2002: Malting Quality Index. Kvasny Prum., 47: 142-148. Go to original source...