Barley varieties registered in the Slovak Republic after the harvest of 2020
2021
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) | Michaela Némethová (Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, CZ 613 00 Brno, Czech Republic) | Markéta Musilová (Research Institute of Brewing and Malting, Mostecká 971/7, CZ 614 00 Brno, Czech Republic)
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.
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