Historical and current varieties of spring barley, varieties suitable for "České pivo".

Kvasný průmysl. 2008;54(11):326-331 DOI 10.18832/kp2008017

 

Journal Homepage

Journal Title: Kvasný průmysl

ISSN: 2570-8619 (Online)

Publisher: Research Institute of Brewing and Malting, Plc.

LCC Subject Category: Technology: Chemical technology: Fermentation industries. Beverages. Alcohol

Country of publisher: Czech Republic

Language of fulltext: Czech, English

Full-text formats available: PDF

 

AUTHORS

Vratislav PSOTA (Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav, Mostecká 7, 614 00 Brno)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 12 weeks

 

Abstract | Full Text

Technological differences among four sets of varieties were studied: (1) old barley varieties (SO), (2) varieties recommended for production of "České pivo" (CP), (3) European malting varieties included in the list of recommended varieties of the Czech Republic (EU), and (4) varieties included in the EBC experiment (EBC). OV differed significantly from the other varieties tested. Sets of the EU and EBC varieties were relatively similar; in the sum of their technological characteristics they differed from the CP set of varieties. The set of CB varieties differed from the other sets in a lower level of relative extract at 45 °C. Together with the OV set, they differed from the EU and EBC sets in a lower level of proteolytic modification.Wort quality in the CB and EU sets was similar but it differed from the OV and EBC sets.Technological differences among four sets of varieties were studied: (1) old barley varieties (SO), (2) varieties recommended for production of "České pivo" (CP), (3) European malting varieties included in the list of recommended varieties of the Czech Republic (EU), and (4) varieties included in the EBC experiment (EBC). OV differed significantly from the other varieties tested. Sets of the EU and EBC varieties were relatively similar; in the sum of their technological characteristics they differed from the CP set of varieties. The set of CB varieties differed from the other sets in a lower level of relative extract at 45 °C. Together with the OV set, they differed from the EU and EBC sets in a lower level of proteolytic modification.Wort quality in the CB and EU sets was similar but it differed from the OV and EBC sets.