Barley Varieties Registered in the Slovak Republic after Harvest 2015
Keywords:barley, variety, malting quality, Slovak Republic
After three-year tests (2013–2015) following malting barley varieties were registered in the Slovak Republic: Michelle, SK Levitus, SU Gesine, and Tango. The highest extract content was exhibited by the varieties SK Levitus (83.5%), Michelle (83.3%), and Tango (83.3%). All the studied varieties exhibited very good to optimal level of proteolytic and amylolytic modification. The highest levels of final apparent attenuation were recorded in the variety Tango (83.2%). The level of degradation of cell walls given by friability was at the optimal level in all the studied varieties (84–93%). β-glucan content in wort moved from 82–225 mg/l. The studied varieties did not have a significant problem with wort clarity. Further, a non-malting winter barley variety Monroe was registered.