Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley
2020
Vratislav Psota (Research Institute of Brewing and Malting, Plc., Mostecká 971/7, 614 00 Brno, Czech Republic) | Ján Šimor (Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic) | Karel Klem (Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4a, 603 00 Brno, Czech Republic)
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.
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