MALT QUALITY PARAMETERS OF DIFFERENT BARLEY VARIETIES

The study presents the technological malt quality of the facultative six-row barley variety Smarald, winter six-row barley Ametist and Simbol varieties, and winter two-row barley Artemis and Wintmalt varieties. The Romanian genotypes were compared with one of the best varieties recommended for malt and beer in the Czech Republic, the winter two-row barley genotype Wintmalt. In the studied barley varieties, the protein content ranged between 9.3-12.5% and all the varieties (except the two-row Artemis variety) registered a starch content over the standard (60.0%). Regarding the extract, just one variety had a value of over 80% (six-row Smarald variety) with the highest malt extract, followed by Simbol and Wintmalt varieties (79.9% and 79.4% respectively). The values of diastatic power ranged from 189 0WK (Simbol variety) to 419 (WK)-W-0 (Wintmalt variety). The apparent final attenuation moved from 77.9 to 81.2 % in all varieties, the lowest value was registered by the Artemis barley variety. All the studied genotypes have presented an increased beta-glucan content (479-1610 mg/l), except the Wintmalt variety which registered the lowest level of this quality index (216 mg/l).