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

Abstract

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).

Can Seaweed Extract Improve Yield and Quality of Brewing Barley Subjected to Different Levels of Nitrogen Fertilization?

“…Since ancient times, barley has had different use-destinations, including use as human food, animal feed, and alcoholic drink production [4]. In particular, barley is the principal cereal for brewing industry [5][6][7][8], where beer is one of the oldest known alcoholic beverages, and is obtained by fermentation of malt wort in the presence of yeast. Beer products were found in pottery dating back at least 9000 years, and brewing is thought to have existed in Egypt 5000 to 7000 years ago [9].…”

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

“…High amount of real extract is caused by the low final attenuation and the low diastatic power of the Chlumecky malting barley variety. Low amount of real extract in the sample Sebastian is connected to high diastatic power and high final attenuation (Psota, 2008;Psota et al, 2009;Némethová et al, 2021a;Némethová et al, 2021b;Zavřelová et al, 2021).…”