Technological Quality of New Croatian Barley Varieties Intended for Whisky Malt Production

Kristina Habschied,Vinko Krstanović,Krešimir Mastanjević,Alojzije Lalić,Gordana Šimić,Hrvoje August

doi:10.12944/crnfsj.7.3.17

Abstract

The aim of this paper was to assess the technological quality of three novel Croatian spring barley varieties and lines intended for brewing and distilling. Two tested lines Osk.5.45/2-15 and Osk.5.33/23-15 and one variety Pivarac were developed at the Agricultural Institute Osijek, while the used control sample was the recognised whisky barley variety Grace. The quality of starting barley and final malts were assessed. The results indicate that the tested varieties/lines of spring barley have the potential to become recognised as whisky malt varieties. In order to confirm the obtained results, further monitoring should be employed during the statistically relevant period. The tested quality values the OSK.5.33/23-15 has shown were the closest to the recommended values for whisky malts. In all tested varieties β-glucans content should be reduced which would consequently improve the F/C extract difference and friability values and increase the fermentability and extract yield during fermentation.

Highlights

Barley is one of the earliest cultivated cereals and besides the use as human and animal feed it was utilised as a source of fermentable extract for the production of beer and spirits
The results indicate that the tested varieties/lines of spring barley have the potential to become recognised as whisky malt varieties
Croatian commercial barley varieties can be dually declared as brewing/feed (B/F) varieties. Even though this kind of labelling is avoided in the European Union (EU), the reason it still applies in Croatia is that there were no strictly intended

Summary

Introduction

Barley is one of the earliest cultivated cereals and besides the use as human and animal feed it was utilised as a source of fermentable extract for the production of beer and spirits. There are over 300.000 barley varieties that are generally categorized as two-row and six-row.. Today’s barley selection has been significantly advanced and there are distinct varieties strictly intended for brewing and distilling, in general intended for malting. The selection of barley varieties for malting depends on several factors: availability, cost and final use of the produced malt (feed, brewing, distilling, etc.). Croatian commercial barley varieties can be dually declared as brewing/feed (B/F) varieties. Even though this kind of labelling is avoided in the European Union (EU), the reason it still applies in Croatia is that there were no strictly intended

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Conclusion