Kvasny Prumysl, 2000 (vol. 46), issue 6
Registration of spring barley varieties in 2000.Peer-reviewed article
V. PSOTA, D. JUREČKA
Kvasny Prum. 2000; 46(6): 155-158 | DOI: 10.18832/kp2000012 
Based on trial results for the registration in 1997-1999, new spring barley variety JERSEY with selective malting quality was registered in 2000. The variety has superlative dry matter extract level, optimum enzymatic activity and optimum unhopped wort composition. The utility value of the variety is given by the combination of standard yield level, high malting quality and mildew resistance.Based on trial results for the registration in 1997-1999, new spring barley variety JERSEY with selective malting quality was registered in 2000. The variety has superlative dry matter extract level, optimum enzymatic activity and optimum unhopped wort composition....
Homogeneity and heterogeneity of brewing barley on the level of biochemical markers utilizes for variety identification.Peer-reviewed article
I. KRAUS, M. ŠPUNAROVÁ
Kvasny Prum. 2000; 46(6): 158-161 | DOI: 10.18832/kp2000013
During the breeding, maintenance and cultivation of the varieties of the brewing barley, great emphasis is laid on specific properties and their homogeneity. To this purpose very significant are the biochemical markers (molecules of proteins, enzymes and nuclear acids) that indicate a certain property and the variety pertinence. In this study, for the monitoring of the biochemical markers the varieties Akcent, Forum and Kompakt were used, from the variety tests of 1997. Attention was concentrated on the hordeine and DNA markers and their specifity for the collection of varieties included in the List of Recommended Varieties. It was proved that these...
Study of properties of malt kilned on a one-floor laboratory kiln.Peer-reviewed article
J. PROKEŠ
Kvasny Prum. 2000; 46(6): 161-166 | DOI: 10.18832/kp2000014
The study deals with the problem of homogeneity of the malt produced on a one-floor high-capacity kiln. The experiments carried out on a laboratory one-floor kiln proved that there exist a statisticly significant influence of the kilning variants and the position of the malt layer on the monitored quality parameters. This effect has become evident mainly in case of lock of air and its non-uniform permeation through the kilned malt. It was proved that the course of predrying and intensity of malt kilning. It was confirmed that the technology of kilning which is favourable to the conservation of the b-glucanase activity is not proper for the reduction...