The dependence of malt quality on the variety and year.

Dráb, Štefan; Psota, Vratislav; Frančáková, Helena; Sachambula, Lenka; Hartmann, Jiří; Tokár, Marián

doi:10.18832/kp2013018

Cited by 4 publications

(3 citation statements)

References 28 publications

(44 reference statements)

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“…In this study, the analysis of variance of the technological parameters found significant differences between C and E in the malting quality index (P = 0.048), relative extract at 45°C (P = 0.003), Kolbach index (P = 0.011), β-glucan in wort (P = 0.013) and colour of malt (P = 0.032) ( Table 2). The most significant differences were found between C and E in the relative extract at 45°C and the β-glucan in wort that are the least affected by locality and year (Dráb et al 2013). The relative extract at 45°C indicates the level of proteolytic modification and it is an important feature especially in Central Europe (Psota & Kosař 2002).…”

Section: Resultsmentioning

confidence: 95%

The application of microsatellite analysis in barley malting quality breeding programmes

Leišová‐Svobodová

Tomková

Sedláček

et al. 2014

CZECH J GENET PLANT

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Leišová-Svobodová L., Tomková L., Sedláček T., Psota V., Kučera L. (2014): The application of microsatellite analysis in barley malting quality breeding programmes. Czech J. Genet. Plant Breed., 50: 268-277.A set of 43 microsatellite loci was used to characterise the malting barley varieties and breeding lines used for the Protected Geographical Indication (PGI) "České pivo" ("Czech beer") and for other beer types. Genotype data were compared with technological malting quality parameters. The analysis of variance showed significant differences between varieties used for the given PGI and varieties used for other beer types in six variables. Three clusters of varieties specific to the PGI and three clusters specific to malting barley genotypes for other beer types were identified using a Bayesian approach. The remaining four clusters expressed effects of parent lines. The discrimination analysis based on malting quality and molecular variables identified only one barley breeding line suitable for the PGI "České pivo"".

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Section: Resultsmentioning

confidence: 95%

The application of microsatellite analysis in barley malting quality breeding programmes

Leišová‐Svobodová

Tomková

Sedláček

et al. 2014

CZECH J GENET PLANT

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“…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].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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Barley is the primary matrix for malting process of beer production. Farmers count on increasing cultivation inputs, especially nitrogen fertilization, in order to reach a higher yield. Nevertheless, an overuse of nitrogen, besides causing environmental damages, can determine a deterioration of quality traits of malting barley, in particular an increase in grains protein content, which should range between 10 and 11% as required by the mating industry. Over two successive years, barley was grown under 4 different nitrogen (N) doses—0 kg N ha−1—N0; 20 kg N ha−1—N20; 40 kg N ha−1—N40 and 60 kg N ha−1—N60, and subject to a biostimulant treatment (Ecklonia maxima seaweed extract). Barley yield and growth parameters increased with nitrogen and seaweed application. N40 was already sufficient in the second year to reach the plateau of the highest production. Biostimulant application increased 17.9% the nitrogen use efficiency, 15.7% the biomass production, and 17.0% the yield with respect to untreated plants. Our results indicate that a significant reduction in nitrogen is possible and desirable, combined with the application of a plant-based biostimulant like seaweed extract, which determines an improvement in nitrogen use efficiency, assuring a higher production and lower fertilization inputs.

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“…Total kilning time was 22 hours. Pre-kilning was carried out at 55 °C and kilning at 80 °C for 4 hours (Dráb et al, 2013).…”

Section: Micromaltingmentioning

confidence: 99%

The effect of long-term storage on quality of malting barley grain and malt

Krajčovič¹,

Psota²,

Sachambula³

et al. 2016

JCEA

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In the grain samples of five malting barley varieties harvested in 2011, the amount of basic components as well as physiological characteristics of barley were determined. These samples were micromalted and resulting malt was analyzed mainly according to the European Brewery Convention (EBC) and the Mitteleuropäische Brautechnische Analysenkommission (MEBAK) methodologies. The same samples of malting barley grain and also samples of malt were placed in polyethylene bags, from which the air was exhausted and they were further stored at 4 °C until 2016. In 2016, grain and malt samples were subjected to the same analyses as in 2011. Results were statistically evaluated by t-test of dependent samples. Most of the monitored parameters has remained at the same level as in 2011 or has slightly improved. The exception was statistically very highly significant decrease (P ≤ 0.001) of friability and increase of amount of whole and partly unmodified grains. Under conditions described, long-term storage of malting barley grain has not significantly negatively affected its germination. Long-term storage of malt has had not a significant negative impact on its quality too.

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The dependence of malt quality on the variety and year.

Cited by 4 publications

References 28 publications

The application of microsatellite analysis in barley malting quality breeding programmes

The application of microsatellite analysis in barley malting quality breeding programmes

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

The effect of long-term storage on quality of malting barley grain and malt

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