Barley varieties registered in the Slovak Republic after the harvest of 2020

Authors

  • Vratislav Psota Research Institute of Brewing and Malting, Mostecká 971/7, CZ 614 00 Brno, Czech Republic
  • Marián Svorad Central Control and Testing Institute in Agriculture, Department of Variety Testing, Topoľčianska 488/29, SK 956 07 Veľké Ripňany, Slovakia
  • Markéta Musilová Research Institute of Brewing and Malting, Mostecká 971/7, CZ 614 00 Brno, Czech Republic
  • Michaela Némethová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, CZ 613 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp2021.67.442

Keywords:

barley, variety, malting quality

Abstract

The study presents results of malting quality and agronomic characteristics of the LG Verdi, LG Tosca, and Spitfire spring barley varieties that were obtained during a three-year period of testing within the state varietal trials in the Slovak Republic. Extract from the varieties was at the level from 82.9 to 84.1%. The varieties exhibited optimal and high levels of proteolytic modification (47.4 to 52.0%) and satisfactory to optimal levels of final attenuation (80.8 to 81.8%). Degradation of cell walls was high – between 86 and 96%. Beta-glucan content was at a satisfactory to optimal level of 67 to 158 mg/l. In addition, the study presents results which the Suez winter barley variety achieved in a two-year period of state varietal trials. The variety exhibited satisfactory quality of the extract level, optimal level of proteolytic modification and optimal wort composition. This variety had a slow degradation of cell walls, but its beta-glucan content was at the satisfactory level.

References

Act No. 597/2006 Coll. on competence of state administration authorities as regards addition of varieties of grown plants to the National List and placing of propagating material of grown plants on market as amended by Act No. 467/2008 Coll.

EBC Analysis Committee (2010). Analytica EBC, Barley: 3.2 Moisture Content of Barley, 3.3.2 Total Nitrogen Content of Barley, Malt: 4.2 Moisture Content of Malt, 4.3.2 Total Nitrogen of Malt, 4.5.1 Extract of Malt, 4.9.1 Soluble Nitrogen of Malt, 4.12 Diastatic Power of Malt, 4.15 Friability, 4.16.2 High Molecular Weight Beta-glucan Content of Malt and Malt Wort, Beer: 9.29 Haze in Beer: Calibration of Haze Meters. Nüremberg: Fachverlag Hans Carl, 2010, 794 p. ISBN 978-3-418-00759-5

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Psota, V., Kosař, K. (2002). Malting Quality Index. Kvasny prumysl, 48(6), 142–148. https://doi.org/10.18832/kp2002011

Psota, V., Dvořáčková, O., Musilová, M., Nečas, M. (2021). Barley varieties registered in the Czech Republic after harvest 2020. Kvasny prumysl. 67(2), In Press.

Psota, V., Dvořáčková, O., Musilová, M., Nečas, M. (2020). Barley varieties registered in the Czech Republic after the harvest of 2019. Kvasny prumysl, 66(3), 277–286. https://doi.org/10.18832/kp2019.66.277

Psota, V., Dvořáčková, O., Nečas, M., Musilová, M. (2018). Barley Varieties Registered in the Czech Republic after the Harvest 2017. Kvasny prumysl, 64(3), 102–110. https://doi.org/10.18832/kp201817

Ilustration photo of barley

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Published

2021-06-15

How to Cite

Psota, V., Svorad, M., Musilová, M., & Némethová, M. (2021). Barley varieties registered in the Slovak Republic after the harvest of 2020. KVASNY PRUMYSL, 67(3), 442-446. https://doi.org/10.18832/kp2021.67.442

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Articles