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

2021 ◽  
Vol 67 (3) ◽  
pp. 442-446
Author(s):  
Vratislav Psota ◽  
Marián Svorad ◽  
Markéta Musilová ◽  
Michaela Némethová
Keyword(s):  
Cell Walls ◽  
Slovak Republic ◽  
Spring Barley ◽  
Optimal Level ◽  
Malting Quality ◽  
Beta Glucan ◽  
Agronomic Characteristics ◽  
Satisfactory Level ◽  
Satisfactory Quality

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.

scholarly journals Barley varieties registered in the Slovak Republic after the harvest of 2019

2020 ◽  
Vol 66 (2) ◽  
pp. 255-260
Author(s):  
Vratislav Psota ◽  
Marián Svorad ◽  
Markéta Musilová ◽  
Veronika Halásová
Keyword(s):  
Slovak Republic ◽  
Spring Barley ◽  
Optimal Level ◽  
Malting Quality ◽  
Malting Barley ◽  
Agronomic Characters ◽  
Average Value ◽  
Extract Content ◽  
Nitrogenous Substances

This study presents the results of malting quality and agronomic characters obtained within state varietal testsof malting barley in the Slovak Republic. After the harvest of 2019, new spring malting barley varieties of Avus,Bernet, and LG Nabuco were registered. The spring barley varieties provided malt with extract content above 83%. All varieties degraded nitrogenous substances easily. The values of Kolbach index ranged from 47.5 to 49.5%. Diastatic power was at the optimal level and moved above the level of 300 WK un. in all the studied varieties. Also, cell wall degradation was optimal and friability was higher than 90%. Content of β-glucans in wort reached favourable values (72–141 mg/l). Quality of wort characterized by apparent final attenuation was at the above average value to the optimal level (81–81.8%) in the studied spring barley varieties.

scholarly journals Barley varieties registered in the Czech Republic after the harvest of 2020

2021 ◽  
Vol 67 (3) ◽  
pp. Print
Author(s):  
Vratislav Psota ◽  
Olga Dvořáčková ◽  
Markéta Musilová ◽  
Milan Nečas
Keyword(s):  
Czech Republic ◽  
Cell Walls ◽  
Spring Barley ◽  
Optimal Level ◽  
Malting Quality ◽  
Geographical Indication ◽  
The Czech Republic ◽  
Extract Content ◽  
Nitrogenous Substances ◽  
The Given

The study presents malting quality and agronomic characteristics obtained during testing of barley varieties in the Czech Republic. After the  harvest of 2020, the following spring barley malting varieties were registered: Amidala, Focus, Greenway, KWS Jessie, LG Belcanto, and LG Stamgast. LG Stamgast was recommended for production of the beer with the protected geographical indication České pivo. In addition, the non-malting spring barley variety RGT Gagarin was registered. Amidala, Focus, Greenway, KWS Jessie, LG Belcanto provided malt with the extract content over 83%. These varieties also easily degraded nitrogenous substances. The value of the Kolbach index ranged from 48.6 to 52.1%. Diastatic power was at the optimal level. Degradation of cell walls was also optimal. Friability moved from 89 to 97% and β-glucan content in wort achieved satisfactory values of 65 – 170 mg/l in the given varieties . Wort quality, which is characterized by final attenuation, was at the above average to optimal level of 80.9 – 83.2% in these varieties of spring barley. LG Stamgast showed lower values of proteolytic and cytolytic modification and lower values of final attenuation, which is required for the varieties recommended for the production of the beer with the protected geographical indication České pivo.

scholarly journals Barley varieties registered in the Slovak Republic after harvest 2018

2019 ◽  
Vol 65 (3) ◽  
Author(s):  
Vratislav PSOTA ◽  
Marián Svorad ◽  
Markéta Musilová
Keyword(s):  
Dry Matter ◽  
Slovak Republic ◽  
Spring Barley ◽  
Optimal Level ◽  
The State ◽  
Extract Content

After completing the state varietal tests, the spring barley malting varieties Chimbon, Laureate and LG Aurus, and were registered in the Slovak Republic. Extract content in dry matter in the studied varieties was high and moved in the scope of 83.1 – 83.5 %. The varieties had strong proteolytic modification (Kolbach index 49.5 – 50.7 %). Amylolytic and cytolytic modification was at the optimal level. Wort quality was optimal (apparent final attenuation 81.5 – 82.2 %). The studied varieties gave clear wort, with the exception of the variety Accordine with the weakly opalizing wort.

scholarly journals Comparison of important parameters of spring and winter barley cultivated in sugar beet production area of Czech Republic

2011 ◽  
Vol 48 (No. 6) ◽  
pp. 237-242
Author(s):  
J. Špunar ◽  
K. Vaculová ◽  
M. Špunarová ◽  
Z. Nesvadba
Keyword(s):  
Correlation Coefficient ◽  
Spring Barley ◽  
Quality Parameter ◽  
Winter Barley ◽  
Yield Potential ◽  
Malting Quality ◽  
Malting Barley ◽  
Beta Glucan ◽  
Production Area ◽  
Reduction Of Area

Both spring and winter barley were sown after a forecrop of winter rape. Three registered model varieties of six row and two row winter barley reached in the period 1999–2001 significantly higher yield than three model varieties of spring barley. Two row spring and winter varieties produced significantly higher thousand grain weight (TGW) than six row winter barley. The resistance to diseases and lodging (correlation coefficient with resistance to powdery mildew represent 0.68**, rust 0.72*, lodging 0.61**) was the most important factor determining the yield. Resistance to rust has influenced sieving on 2.5 mm, correlation coefficient reached value 0.88**. No significant differences were determined in any malting quality parameter when varieties of two row winter barley variety (Tiffany), and spring barley varieties (Akcent and Tolar) were compared. Variety Tolar reached higher parameters for friability and a beta glucan content. Between years, significant differences were found in following parameters: protein content and apparent degree of attenuation. Due to reduction of area sown with spring barley and reduced yield potential, two row winter barley varieties with comparable malting parameters are recommended to be cultivated as the reserve crop for malting barley industry demands.

scholarly journals Variability of the parameters of technological quality in the Slovak spring barley gene pool

2012 ◽  
Vol 58 (3) ◽  
pp. 99-112
Author(s):  
Michaela Benková ◽  
Michaela Havrlentová ◽  
Ľubomír Mendel ◽  
Pavol Hauptvogel
Keyword(s):  
Agronomic Traits ◽  
Starch Content ◽  
Spring Barley ◽  
Barley Grain ◽  
Malting Quality ◽  
Qualitative Properties ◽  
Average Value ◽  
Standard Quality ◽  
Technological Quality

The total 43 Slovak spring barley genotypes with a year of cultivation or registration from 1938 to 2009 were evaluated in terms of selected parameters like protein, starch, and β-glucan contents. Collection of genetic resources consisted of barley malting qualities such as elite - A, standard quality - B, no malting quality - C and five genotypes of unspecified malting quality. Significant (P < 0.01) influence of genotype and environmental conditions (years) and also genotype × year interaction on protein, starch, and β-glucan content in the barley grain were detected. The highest average protein content was observed in genotypes from the group with undetermined malting quality. The protein and β-glucan contents in older genotypes were higher in comparison with more recent genotypes. The average starch content in both older and modern genotypes in the studied set was nearly identical, which confirms a high quality of the older malting varieties. According to malting quality groups, the highest average value of β-glucan content was in the group of no malting quality (C) and the lowest in the group of best malting quality (A), which is in correspondence with barley malting quality requirements. In individual years differences in the β-glucan content were found among genotypes. Despite the atypical years, good sources of β-glucan were found out along with modern genotypes such as Cyril and older genotypes such as Orbit and Vladan, but also historically old genotypes were created in the year 1946 such as Diosecký 802 and Slovenský Dunajský trh. Our study has confirmed that these genotypes are donors of not only significant agronomic traits but also qualitative properties, usable in the food industry.

scholarly journals Evaluation of malting quality of spring barley genetic resources from different regions of origin

2021 ◽  
Vol 67 (1) ◽  
pp. 392-402
Author(s):  
Marta Zavřelová ◽  
Vratislav Psota ◽  
Pavel Matušinsky ◽  
Markéta Musilová ◽  
Michaela Némethová
Keyword(s):  
Genetic Resources ◽  
Dry Matter ◽  
Spring Barley ◽  
Barley Grain ◽  
Malting Quality ◽  
Malt Extract ◽  
Diastatic Power ◽  
Extract Content ◽  
Optimal Values

A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe. The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of the malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equaled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).

scholarly journals Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley

2020 ◽  
Vol 66 (2) ◽  
pp. 245-254
Author(s):  
Ján Šimor ◽  
Vratislav Psota ◽  
Karel Klem
Keyword(s):  
Elevated Co2 ◽  
Water Availability ◽  
Negative Impact ◽  
Nitrogen Nutrition ◽  
Spring Barley ◽  
Co2 Concentration ◽  
Malting Quality ◽  
Elevated Co2 Concentration ◽  
Reduced Water

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.

scholarly journals Partitioning and Translocation of Dry Matter and Nitrogen During Grain Filling in Spring Barley Varieties and Their Roles in Determining Malting Quality

2021 ◽  
Vol 12 ◽  
Author(s):  
Gero Barmeier ◽  
Yuncai Hu ◽  
Urs Schmidhalter
Keyword(s):  
Grain Size ◽  
Protein Content ◽  
Dry Matter ◽  
Spring Barley ◽  
Grain Filling ◽  
Malting Quality ◽  
Malting Barley ◽  
N Accumulation ◽  
N Remobilization

To meet the strict requirements for the malting quality of both grain size and protein content for malting barley, a better understanding of the partitioning and remobilization of dry matter (DM) and nitrogen (N) from individual vegetative organs during grain filling may contribute to adjusting a balance in both quality parameters to satisfy the malting criteria of the brewing industry. A 2-year experiment that included 23 spring malting barley varieties was carried out to determine the DM and N partitioning in different organs at anthesis and maturity and to estimate their remobilization to grains. In contrast to the genetic variation of the 23 barley varieties, year effect was the most important single factor influencing the DM and N accumulation at pre-anthesis, and the DM and N translocation from their reserves at pre-anthesis. Post-anthesis assimilates accounted for 71–94% of the total grain yield among the barley varieties in 2014 and 53–81% in 2015. In contrast, the N reserved in vegetative tissues at anthesis contributed to barley grain N from 67% in the variety Union to 91% in the variety Marthe in 2014, and 71% in the variety Grace to 97% in the variety Shakira in 2015. The results concluded that photosynthetically derived assimilates at post-anthesis played an important role in determining grain size, whereas N reserves at pre-anthesis and N remobilization at post-anthesis probably determined the grain protein content of the malting barley. To achieve a high quality of malting barley grains in both grain size and protein content simultaneously, balancing photosynthetic assimilates at post-anthesis and N reserves at pre-anthesis and N remobilization should be considered as strategies for the combination of the selection of spring malting barley varieties together with agronomic N management.

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