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

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