Use of fluorescent techniques in evaluation of the brewing quality of barley. Pt. 2. Evaluation of brewing quality of spring barley strains

Adamski, T.; Jezowski, S.; Lesniewska-Fratczak, M.; Surma, M. . Inst. Genetyki Roslin; Madajewski, R.

Use of fluorescent techniques in evaluation of the brewing quality of barley. Pt. 2. Evaluation of brewing quality of spring barley strains

1996

Adamski, T. | Jezowski, S. | Lesniewska-Fratczak, M. | Surma, M. (Polska Akademia Nauk, Poznan (Poland). Inst. Genetyki Roslin) | Madajewski, R. ("Piast" Hodowla Roslin Spolka z o.o., Lagiewniki (Poland))

Crude protein content, malt extractability, cytolytic looseness and degree of malt modification and its homogenity were analysed in 32 strains and in the standard cultivars Rudzik and Maresi. It has been found that the degree of malt modification was significantly correlated with fine and coarse extract, but negatively - fine - coarse difference. The obtained results point to the propriety of using fluorescent techniques for determination of the brewing value in barley selection

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