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

The result's identifiers

  • 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>

Alternative languages

  • 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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2022

  • Confidentiality

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

Data specific for result type

  • 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