Old but still good - Comparison of malting and brewing characteristics of current and historical malting barley varieties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F22%3AN0000009" target="_blank" >RIV/25328859:_____/22:N0000009 - isvavai.cz</a>

Result on the web

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/274" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/274</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2022.68.663" target="_blank" >10.18832/kp2022.68.663</a>

Result language

angličtina

Original language name

Old but still good - Comparison of malting and brewing characteristics of current and historical malting barley varieties

Original language description

Historical Czech malting barley varieties ChlumeckATIN SMALL LETTER Y WITH ACUTE, StupickATIN SMALL LETTER Y WITH ACUTE staroceskATIN SMALL LETTER Y WITH ACUTE, OpavskATIN SMALL LETTER Y WITH ACUTE Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication 'Ceske pivo'. The grain yield of the historical varieties (6.00-7.83 t/ha) was lower compared to the current varieties (8.23-9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45-13.89%), and low extract (75.2-78.6%), proteolytic (Kolbach index 37.4-40.9%) and cytolytic modification (friability 46.2-57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3-3.8 points), fully comparable to beers made from malts from current barley varieties (3.4-3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Kvasny Prumysl

ISSN

2571-3868

e-ISSN

2570-8619

Volume of the periodical

68

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

12

Pages from-to

662-673

UT code for WoS article

000904608600001

EID of the result in the Scopus database

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