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

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 ... Ausführliche Beschreibung

1. Person: Vratislav PSOTA verfasserin
Quelle: In (01.11.2008)
Format: Online-Artikel
Sprache: Czech
English
Veröffentlicht: 2008
Beschreibung: Online-Ressource
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  Creative Commons License Source: Directory of Open Access Journals (DOAJ).
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245 1 0 |a Historical and current varieties of spring barley, varieties suitable for "České pivo".  |h Elektronische Ressource 
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520 |a 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. 
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