Barley Varieties Registered in the Slovak Republic after Harvest 2015

• Main Authors: Vratislav Psota, Lenka Sachambula, Marián Svorad, Markéta Musilová
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2016-05-01
• Series: Kvasný průmysl
• Subjects: barley; variety; malting quality; Slovak Republic
• Online Access: http://www.kvasnyprumysl.eu/index.php/kp/article/view/124
• ISSN: 2570-8619

After three-year tests (2013–2015) following malting barley varieties were registered in the Slovak Republic: Michelle, SK Levitus, SU Gesine, and Tango. The highest extract content was exhibited by the varieties SK Levitus (83.5%), Michelle (83.3%), and Tango (83.3%). All the studied varieties exhibited very good to optimal level of proteolytic and amylolytic modification. The highest levels of final apparent attenuation were recorded in the variety Tango (83.2%). The level of degradation of cell walls given by friability was at the optimal level in all the studied varieties (84–93%). β-glucan content in wort moved from 82–225 mg/l. The studied varieties did not have a significant problem with wort clarity. Further, a non-malting winter barley variety Monroe was registered.