Barley varieties registered in the Czech Republic after the harvest of 2019
Keywords:Barley, Variety, Malting quality
The study presents results of malting quality and agronomic characters determined within varieties of Avus, Fandaga, and LG Tosca after a three-year period of testing and Adam and LG Ester after four years of testing with the purpose of obtaining the registration of these spring barley varieties in the Czech Republic. Adam and LG Ester were recommended for the production of beer with the Protected Geographical Indication “České pivo”. Extract from the varieties was at the levels of 82.6 and 81.9%. They exhibited the required lower level of proteolytic modification and apparent final attenuation. Cytolytic modification was also low. Avus, Fandaga, and LG Tosca had a high extract in malt dry matter, which ranged from 83.4 to 84.1%. The varieties had optimal to strong proteolytic modification (the Kolbach index of 46.8–55.6%). Fandaga exhibited the highest content of free amino nitrogen (246 mg/l). Amylolytic and cytolytic modifications were at the optimal level. Wort quality was optimal (apparent final attenuation was between 82.1 and 83.2%). LG Tosca always provided clear wort while other varieties provided weakling opalizing wort.