Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley

  • Ján Šimor Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic
  • Vratislav Psota Research Institute of Brewing and Malting, Plc., Mostecká 971/7, 614 00 Brno, Czech Republic
  • Karel Klem Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4a, 603 00 Brno, Czech Republic
Keywords: nitrogen, CO2 concentration, water availability, malting quality, barley

Abstract

A multifactorial field experiment in an open-top chamber facility at the experimental station Domaninek was conducted in 2014 to understand the potential effects of climate change factors on the malting quality of spring barley and to evaluate the interactions of these factors with nitrogen nutrition. The results showed a major effect of nitrogen nutrition on malting quality. Nitrogen increased the protein content and impaired the key malting quality parameters such as a relative extract or Kolbach index. Elevated CO2 concentration had a generally positive effect on malting quality and alleviated the negative impact of nitrogen nutrition particularly. Reduced water availability had only a minor impact on malting quality; however, these effects were predominantly positive.

Published
2020-03-26
How to Cite
Šimor, J., Psota, V., & Klem, K. (2020). Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley. KVASNY PRUMYSL, 66(2), 245-254. https://doi.org/10.18832/kp2019.66.245
Section
Articles