Malting Quality Research Articles

Problems and possibilities of studying malting quality in barley using molecular genetic approaches.

About one-third of the world’s barley crop is used for malt production to meet the needs of the brewing industry. In this regard, the study of the genetic basis of malting quality traits and the breeding of malting barley varieties that are adaptive to their growing conditions are relevant throughout the world, particularly in the Russian Federation, where the cultivation and use of foreign malting varieties of barley prevails. The main parameters of malting quality (artificially germinated and dried barley grains) are malt extract, diastatic power, Kolbach index, viscosity, grain protein, wort β-glucan, free amino nitrogen, and soluble protein content. Most of these components are under the control of quantitative trait loci (QTLs) and are affected by environmental conditions, which complicates their study and precise localization. In addition, the phenotypic assessment of malting quality traits requires elaborate, expensive phenotypic analyses. Currently, there are more than 200 QTLs associated with malting parameters, which were identified using biparental mapping populations. Molecular markers are widely used both for mapping QTL loci responsible for malting quality traits and for performing marker-assisted selection (MAS), which, in combination with conventional breeding, makes it possible to create effective strategies aimed at accelerating the process of obtaining new promising genotypes. Nevertheless, the MAS of malting quality traits faces a series of difficulties, such as the low accuracy of localization of QTLs, their ineffectiveness when transferred to another genetic background, and linkage with undesirable traits, which makes it necessary to validate QTLs and the molecular markers linked to them. This review presents the results of studies that used MAS to improve the malting quality of barley, and it also considers studies that searched for associations between genotype and phenotype, carried out using GWAS (genome-wide association study) approaches based on the latest achievements of high-throughput genotyping (diversity array technology (DArT) and single-nucleotide polymorphism markers (SNPs)).

Effect of Kilning Temperature on Some Physico-Chemical Properties of Malt

The character and the quality of the malt is affected during kilning. Mashing and wort quality is also affected during kilning of malt. Accordingly an experiment was conducted on the malt quality parameters for malts kilned in different temperature. In Ethiopia, there is high demand of quality malt for new emerging bear industries. Thus, this research aims to evaluate the effect of kilning temperature of selected barley variety Holker from Kulumusa research center Ethiopia. The kilning of germinated barley was performed at four different temperatures (50˚C, 70˚C, 90˚C and 110˚C) in order to produce four different malts. The experiment contained in combination of the four kilning temperatures laid out in complete randomized design with three replications. As a result, all investigated malt quality assessing parameters which includes the hot water extract, color, pH, malting weight loss and the wort viscosity were significantly different among the different treatment temperatures. Malts treated with 50˚C and 70˚C gave good malt quality containing higher hot water extract (79.7 and 75.17%), a normal color (2.32 and 2.63), standard pH (6.53 and 5.99), acceptable malting weight loss (0.60 and 1.55) and appropriate wort viscosity (1.66 and 1.62cp), respectively. Keywords : Malt, Kilning, Temperature, Physico-Chemical, Barley DOI: 10.7176/FSQM/106-01 Publication date: March 31 st 2021

Combined effect of high temperature and drought on yield and malting quality of barley

Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% (P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P = 0.01). In malt samples, average extract and friability were reduced by 5.8% and 15%, respectively, and average protein content increased by 3.8% (P = 0.01). The growing conditions were a dominant factor in the conducted experiments.

The Barley (Hordeum vulgare ssp. vulgare) Respiratory Burst Oxidase Homolog (HvRBOH) Gene Family and Their Plausible Role on Malting Quality.

Controlled generation of reactive oxygen species (ROS) is pivotal for normal plant development and adaptation to changes in the external milieu. One of the major enzymatic sources of ROS in plants are the plasma-membrane localized NADPH oxidases, also called as Respiratory Burst Oxidase Homologs (RBOH). In addition to the six previously reported, seven new members of RBOH gene family were identified in barley using in silico analysis. Conservation of genomic structure and key residues important for catalytic activity and co-factor binding was observed in barley RBOH genes. Phylogenetic analysis of plant RBOHs revealed distinct clades for monocot and dicot RBOH proteins. Hence, we propose to use the rice nomenclature for naming barley RBOH genes. Temporal changes in ROS profiles were observed during barley malting and was accompanied by changes in protein carbonylation, lipid peroxidation, and antioxidant capacity. Among the nine differentially expressed HvRBOHs during various malting stages, HvRBOHA and HvRBOHC showed most significant sustained changes in expression. RNAi knockdown lines with reduced expression of HvRBOHA/C gene exhibited genetic compensation via inducible expression of other gene family members during malting. However, the physiological consequence of reduced expression of HvRBOHA/C manifested as a poor malting quality profile attributable to low alpha-amylase activity and high levels of beta-glucan. We propose that the HvRBOHs play a critical role in modulating the redox milieu during the early stages of malting, which in turn can significantly impact carbohydrate metabolism.

Evaluation of malting quality of spring barley genetic resources from different regions of origin

A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe. The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of the malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equaled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).

English

Agronomic management and environment affect malting barley yield and quality. The objective of this study was to determine optimum agronomic practices (cultivar, fertilization, and seeding rate) for yield and quality of malting barley. A study was conducted during 2012–2014 in the region of Požarevac, southeastern Serbia, to evaluate the weather-dependent effect of seeding rate (S1=350, S2=450 and S3=550 seeds m–2) and nitrogen fertilization rate (N1=45, N2=75, N3=95 and N4=135 kg N ha–1) on the yield and quality of spring malting barley cultivars ('Novosadski 448', 'Novosadski 456', 'Dunavac' and 'Jadran'). Increasing seeding rate had a significantly negative effect on the quality, whereas the effect on yield was dependent upon weather during the growing season. Grain yield and grain protein content significantly increased with an increase in nitrogen rate up to 135 kg N ha–1. The optimum nitrogen rate for the average thousand-kernel weight and percentage of kernels ≥ 2.5 mm in all years was 75 kg N ha–1, and for test weight 105 kg N ha–1. Germinative energy depended on genotype and weather conditions, whereas seeding and nitrogen rates had a significant effect only during the first year. Results indicated that seeding rates above 350 seeds m–2 and nitrogen rates above 75 kg N ha–1 led to substantial grain quality deterioration in barley cultivars. © 2021 Friends Science Publishers

Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality?

Hydrogen peroxide (H2O2) is a reactive oxygen species that contributes to undesired oxidation of barley ingredients that are crucial for beer production and quality. H2O2 reveals a dual role in plant physiology as it is involved in oxidative damage of biomolecules, but also actively synthesized for growth regulating processes. As H2O2 formation in barley and its consequences for malt quality have not been investigated before, a method for H2O2 quantification throughout malting is presented in this work to investigate this pathway's potential involvement in oxidative reactions in malt production. During germination, H2O2 steadily accumulated in the barley seeds reaching concentrations up to approximately 2.5 µmol/g (dm). Barley variety, aeration rate, as well as water content during steeping were significant impact factors for H2O2 formation. H2O2 strongly correlated with the barley acrospire lengths indicating its beneficial involvement in growth regulation. During withering and kilning, the majority of H2O2 was exponentially degraded. It is proposed that after its controlled synthesis during germination, H2O2 acts as a primary oxidant of malt ingredients during withering and kilning. The barley metabolism-derived H2O2 accumulation is discussed in relation to oxidative stability of malt, wort, and beer. The data of this work can be used as a fundament to control oxidative damage during malting.

The Barley HvWRKY6 Transcription Factor Is Required for Resistance Against Pyrenophora teres f. teres.

Barley is an important cereal crop worldwide because of its use in the brewing and distilling industry. However, adequate supplies of quality malting barley are threatened by global climate change due to drought in some regions and excess precipitation in others, which facilitates epidemics caused by fungal pathogens. The disease net form net blotch caused by the necrotrophic fungal pathogen Pyrenophora teres f. teres (Ptt) has emerged as a global threat to barley production and diverse populations of Ptt have shown a capacity to overcome deployed genetic resistances. The barley line CI5791 exhibits remarkably effective resistance to diverse Ptt isolates from around the world that maps to two major QTL on chromosomes 3H and 6H. To identify genes involved in this effective resistance, CI5791 seed were γ-irradiated and two mutants, designated CI5791-γ3 and CI5791-γ8, with compromised Ptt resistance were identified from an M2 population. Phenotyping of CI5791-γ3 and -γ8 × Heartland F2 populations showed three resistant to one susceptible segregation ratios and CI5791-γ3 × -γ8 F1 individuals were susceptible, thus these independent mutants are in a single allelic gene. Thirty-four homozygous mutant (susceptible) CI5791-γ3 × Heartland F2 individuals, representing 68 recombinant gametes, were genotyped via PCR genotype by sequencing. The data were used for single marker regression mapping placing the mutation on chromosome 3H within an approximate 75 cM interval encompassing the 3H CI5791 resistance QTL. Sequencing of the mutants and wild-type (WT) CI5791 genomic DNA following exome capture identified independent mutations of the HvWRKY6 transcription factor located on chromosome 3H at ∼50.7 cM, within the genetically delimited region. Post transcriptional gene silencing of HvWRKY6 in barley line CI5791 resulted in Ptt susceptibility, confirming that it functions in NFNB resistance, validating it as the gene underlying the mutant phenotypes. Allele analysis and transcript regulation of HvWRKY6 from resistant and susceptible lines revealed sequence identity and upregulation upon pathogen challenge in all genotypes analyzed, suggesting a conserved transcription factor is involved in the defense against the necrotrophic pathogen. We hypothesize that HvWRKY6 functions as a conserved signaling component of defense mechanisms that restricts Ptt growth in barley.

Research of Malting Procedures for Winter Hard Wheat Varieties-Part II.

This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.

Investigation of the microbiota associated with ungerminated and germinated Norwegian barley cultivars with focus on lactic acid bacteria

The microbial community of ungerminated and germinated barley grains from three different cultivars grown at four different locations in Norway was investigated by culture dependent and culture independent methods. Lactic acid bacteria (LAB) was focused in this study and was isolated from germinated barley. The number of LAB ranged between 2.8 and 4.6 log cfu/g in ungerminated grains and between 4.9 and 6.3 log cfu/g in germinated grains. In total 66 out of 190 isolates were Gram+, catalase-negative and presumptive LAB. The LAB isolates were by 16S rRNA sequencing identified to be Carnobacterium maltaromaticum (6), Lactococcus lactis (2), Enterococcus sp. (1) and Leuconostoc sp. (57). Germination significantly influenced the bacterial composition. Regarding the different cultivars and growth places no significant difference in bacterial composition was seen. The most abundant bacterial genus was Pantoea (18.5% of the total sequences), followed by Rhizobium (10.1%) and Sphingomonas (9.9%). Fungal composition was significantly influenced by the germination process and the cultivation place, but no significant difference in fungal composition was detected between the 3 cultivars. The most abundant fungal genera were Cryptococcus (43.8% of all the sequences), Cladosporium (8.2%), Pyrenophora (7.4%) and Vagicola (6.3%). This study revealed knowledge of barley grain associated microbes of Norwegian barley that can be useful to control the malt quality. Germination affected both bacterial and fungal microbiota composition. No difference in bacterial microbiota composition was seen regarding cultivars and cultivation place, however, the fungal microbiota composition was significantly influenced by the cultivation place. Differences in fungal community of ungerminated and germinated barley samples of different geographical locations were more pronounced than differences in bacterial communities.

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.

Impact of Malt Barley Varieties on Malt Quality: A Review

The greatest use of barley for malting purpose mostly for brewing industry. The quality of malt depends upon various grain parameters as kernel shape, size, boldness, grain protein content etc., which affects the malt quality that is malt yield, friability, homogeneity.The availability of barley for malting is not a problem, but whatever barley is available it is very poor interims of quality and not meeting the minimum standards of malting quality. So, that identification of malt barely varieties with different grain and malt parameters, which are desired for better malt production and quality improvement, needed for various products is very essential. Potential areas that boost the production, pertinent agronomic practice studies and strengthening micro malting laboratory and expert capacity are recommended to overcome the limitations of malt barley production and malt quality improvement.

Multivariate Analysis of Malt Barley Genotypes for Different Malt Quality and Agronomic Traits in Ethiopia

Barley is one of the widely grown cereal crop in the highlands of Ethiopia. Twenty five malt barley genotypes were evaluated using a 5 × 5 simple lattice design at Holetta, Bekoji, Debreberhan and Kofele locations to group tested malt barley genotypes, to characterize traits that contribute to total variability and to determine genetic variability among malt barley genotypes. The tested genotypes showed significant variation for all eleven agronomic and malt quality traits considered in this experiment. The candidate genotype (IBON-HI 118/2016) showed relatively better malt quality and agronomic performance. The first three principal components (PCs) contributes 85% total variability. Days to heading, maturity and malt quality traits (protein, extract and friability), plant height and grain yield contribute chiefly for 50% percent variability explained by PC 1. Based on cluster analysis the tested genotypes grouped into three clusters (C) consisted of 15 (C-I), 8 (C-II) and 2 (C-III) genotypes. C-I contain genotypes which had relatively better grain yield. Whereas, C-II consists of barley genotypes with better malt qualities. Thus, crossing among genotypes from these two clusters could give better genetic recombination for important malt quality and agronomic traits. Keywords: Cluster analysis, genetic variability, principal component DOI: 10.7176/ALST/85-03 Publication date: January 31 st 2021

Effect of Nitrogen Fertilizer Rate on Grain Yield and Malt Quality of Three Malt Barley (<i>Hordeum vulgare </i>L.) Varieties at Arsi Zone, Ethiopia

Grain yield and malt quality of barley are largely influenced by the specific variety, soil property and applied nitrogen fertilizer rates. Consequently, nitrogen fertilizer application could lead to tradeoff between grain yield and malt quality and grain yield resulting in significant loss for beverage industries and farmers. Thus a field experiment was carried out during 2018/2019 main cropping season on Nitisol at Arsi Zone of Ethiopia to study the effect of grain yield and malt quality response of malt barley (Hordeum vulgar L.) Varieties to different rates of nitrogen fertilizer. Factorial combination of three malt barley varieties (Holker, Ibon and Fanaka) and five rates of nitrogen fertilizer (11.5, 23, 34.5, 46 and 57.5 kg N ha-1) were laydown in split plot arrangement Nitrogen fertilizer rate as main plot and varieties as sub plot replicate three times. Data on soil sample analysis results revealed that, the soil physic-chemical property didn’t show significant variation in both before planting and after harvest. The interaction effects of nitrogen fertilizer rate and varieties had significant influence on grain yield, thousand kernel weight and hectoliter weight. Malt extract content and germination energy were significantly affected by main effect of malt barley varieties, while grain protein content affected only by nitrogen rate. Thus application of 57.5 kg N ha-1 to Ibon malt barley variety produced better (2.629 t ha-1) grain yields at the study area. From this point of view it can be conclude that Ibon Varity fertilized with 57.5 kg N ha-1 was found to be better in terms of both yield performance and economic feasibility for malt barley production in study area.

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling aldehydes and their precursors, such as amino acids, reducing sugars, α-dicarbonyls and bound-state aldehydes. In general, the content of these compounds depends on barley variety and quality, the malting regime and final malt quality. Malt that represents a low potential for beer staling, i.e. that has low values of Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions and high antioxidative activity, leads to beer with enhanced flavour stability. However, the consistent production of malt with the desired quality remains challenging. Approaches to achieve this include adjustment of steeping and germination conditions, allowing control of grain modification and thus, the reservoir of aldehydes precursors. Also, the application of alternative kilning technologies may reduce the applied heat load, responsible for the formation of staling aldehydes and triggering development of the oxidising free radical species. This review provides an evaluation of current knowledge on the contribution of the malting process and malt quality to the formation of beer staling aldehydes. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading

Nitrogen fertilisation at heading is a practice for increasing grain protein content in malting barley. The objective of this study was to assess the effects of fertilisation on grain protein, the content and composition of hordeins, and relationship to malt quality. In 25 field experiments in the Argentine Pampas, the effect of foliar nitrogen fertilisation at heading on the grain protein content was evaluated. In five experiments, the content and composition of hordeins and some malting quality indices was assessed. Nitrogen fertilisation at heading increased grain protein content, hordein content and the proportion of hordein C, and decreased the proportion of hordein B. In addition, malts obtained from the grains of the crops fertilised with nitrogen at heading had lower extract and higher hardness than those obtained without fertilisation. Malt extract was negatively associated with total hordein (or protein) content and positively with grain size. The inclusion of the fractions into which hordeins are classified did not improve the explanatory models for malt extract. Therefore, the composition of hordein does not seem to be a determining factor for malt extract when comparing samples with and without nitrogen fertilisation at heading. © 2021 The Institute of Brewing & Distilling

BUCKWHEAT MALTING: GRAIN STEEPING METHODS AND THEIR INFLUENCE ON THE MALT QUALITY

BUCKWHEAT MALTING: GRAIN STEEPING METHODS AND THEIR INFLUENCE ON THE MALT QUALITY

The Dynamics of Indigenous Epiphytic Bacterial and Fungal Communities of Barley Grains Through the Commercial Malting Process

Microbial activity is present at every step of the malting and brewing process. It is, therefore, critical to managing the grain-associated microbial communities for the production of high-quality malts. Earlier studies and reviews have only focused on the most abundant or culturable microorganisms of the malting environment. Furthermore, fungal-bacterial interactions have not been studied through the barley malting process as had been done for other fermented foods such as cheese and wine. This study used a metabarcoding approach to characterize the barley and the malt-associated epiphytic fungal and bacterial communities and provided the most comprehensive analysis to date of the dynamic shift in diversity, compositional structure, and potential functional roles of the grain-associated microbiome through the commercial malting process. We revealed microbial taxa that have not been identified before in a malting environment and identified functional guilds generating organic acids or degrading the endosperm cell walls and storage proteins that may affect malting efficiency and consistency. Ecological network reconstruction suggested that malting destabilized grain epiphytic microbiome which could be vulnerable to less optimal environmental conditions. This study expanded our knowledge in microbial quality and safety of malt and could help manage microbial-associated problems in the commercial malting industry.

Breeding and brewing quality of the Canadian malting barley variety 'CDC Goldstar' lacking lipoxygenase-1.

Various types of malt quality profiles have been investigated to benefit the North American brewing industry. Herein, we report the development and brewing quality of the hulled, two-row malting barley (Hordeum vulgare L.) variety ‘CDC Goldstar’ lacking lipoxygenase-1 (LOX-1-less). This new variety offers a novel malt type for the improvement of beer flavor stability. The agronomic performance of ‘CDC Goldstar’ was tested in the Western Cooperative Two Row Barley Registration Trials during 2013–2014. In addition to high lodging tolerance, the new variety showed 6% higher yield than the current leading variety ‘CDC Copeland’. The malt quality of ‘CDC Goldstar’ showed higher diastatic power and lower wort β-glucan content than ‘CDC Copeland’ and controllable proteolytic modification (soluble nitrogen and Kolbach Index). Pilot- (100 L) and commercial-scale (5,000 L) brewing trials were conducted using ‘CDC PlatinumStar’, another LOX-1-less variety with a low enzymatic profile, as the control variety. Absence of the LOX-1 trait from ‘CDC Goldstar’ maintained trans-2-nonenal levels in aged beers as low as those in other LOX-1-less varieties without affecting major beer parameters, such as ester and aldehyde content or foam stability. The newly developed ‘CDC Goldstar’ malting barley provides added value for the beer industry and consumers.

ECO2MALT - Assessment and improvement of the malting quality of winter barley for breeding varieties adapted to low-input crop management

La France est l’un des premiers producteurs europeens d’orge brassicole et le premier exportateur mondial de malt. Les intrants utilises sur cette culture participent aux emissions de gaz a effet de serre du secteur agricole et peuvent indirectement entrainer des effets negatifs sur la sante des consommateurs. Actuellement, la production d’orge brassicole avec un moindre recours aux intrants chimiques est limitee par le manque de varietes et d’itineraires techniques adaptes permettant de maintenir les volumes et la qualite de la production. Le cout et le temps necessaires pour realiser les analyses de qualite des grains (micromaltages) rendent l’identification des varietes adaptees aux itineraires techniques non-conventionnels delicate. Le travail realise dans le projet CasDAR Eco2Malt avait pour objectifs de concevoir et d’evaluer des ideotypes varietaux et des itineraires techniques adaptes a une production d’orge brassicole en bas niveaux d’intrants, et de proposer des methodes rapides d’estimation de la qualite brassicole des orges d’hiver 6 rangs pour accelerer la selection varietale. A travers l’experimentation, nous montrons que les varietes actuelles cultivees dans un itineraire technique avec des apports d’azote reduits (-30% -apports aux dates habituelles) et sans pesticide ne permettent pas systematiquement d’atteindre les teneurs en proteines et le rendement calibre demandes pour les orges de brasserie. Par simulation, nous montrons qu’il est indispensable de retarder les apports d’engrais, lorsque les doses sont reduites pour atteindre des performances agronomiques elevees. Nous avons identifie les caracteristiques varietales adaptees a ce mode de conduite technique. Adapter a la fois les genotypes et la strategie de fertilisation azotee permet a l’itineraire technique a bas niveau d’intrants d’atteindre des performances agronomiques similaires a celles de la conduite intensive en azote, et d’ameliorer les performances environnementales. Certains des ideotypes les plus performants en bas niveaux d’intrants obtiennent egalement des performances elevees en haut-niveaux d’intrants. Afin de limiter ces couts d’analyses du potentiel brassicole des varietes lors de la selection, un indice de selection a ete developpe et evalue, permettant de hierarchiser les caracteristiques des grains et ou du moult pour atteindre la qualite brassicole. L’interet de modeles predisant le potentiel brassicole d’une lignee a partir des analyses rapides sur grain a ete teste. Ces resultats ont pour objectif de permettre de caracteriser plus de lignees rapidement et ainsi de faciliter le developpement de lignees adaptees a differents contextes, dont les bas-intrants.