Table 1.
Investigated traits
| Trait | Abbreviations | Unit | Test type | Description |
|---|---|---|---|---|
| Yield components | ||||
| Grain yield at 86% dry matter | GRAIN_Y | dt ha−1 | Field trial | Assessed on treatment with nitrogen application at malting barley level. Trial layout as split-plot, main plots in complete blocks (2 treatments), varieties in subunits. Average harvested plot size about 10 m−2 |
| Single ear density | EAR_D | ears m−2 | Field trial | Calculated from a row of one meter length of one single plot. All varieties at the same location are sown at equal number of kernels per square meter according to local conditions in the range from 250 to 480 kernels per square meter |
| Number of kernels per ear | KERNLS_E | kernels ear−1 | Field trial | Calculated from thousand grain mass and single ear density |
| Thousand grain mass at 86% dry matter | TGM | g (1000 kernels)−1 | EBC -Method, MEBAK (2006) (1.3.2) | |
| Grain quality | ||||
| Grain fraction > 2.5 mm | GRAIN2.5 | % | EBC-Method, MEBAK (2006) (1.3.1) | The grain fraction with kernel size >2.5 mm of the raw grain |
| Hectoliter weight (test weight) | HECTOL_W | kg hl−1 | EBC-Method, MEBAK (2006) (1.3.3) | An important criterion for exterior grain quality |
| Crude grain protein concentration [% of dry matter] | PROTIN_C | % | EBC-Method, MEBAK (2006) (3.1.4.5.1.1) | High protein concentration reduces quality with respect to extract content and malt solution |
| Malting quality | ||||
| Extract content in dry matter (%) | EXTRCT_C | % | EBC-Method, MEBAK (2006) (3.1.4.2.2) | Extract content indicates the fraction of soluble substances (particularly starch and protein) in the wort, and it is considered to be the most important characteristic for brewing quality |
| Malting loss | MALTNG_L | % | Calculated | Malting loss is calculated as the difference between grain dry matter and dry-malt in dry matter as percent of total grain dry matter. It is composed of energy loss due to respiration during germination and material loss due to rubbed-off freshly germinated roots after drying |
| Friability | FRIABLTY | % | EBC-Method MEBAK (2006) (3.1.3.6.1) | Friability measures the fraction of malt crushed by a screen drum and it indirectly indicates the degree of cytolytic malt solution. Higher friability values mean a better cytolytic solution of the malt |
| Viscosity | VISCOSTY | mPas | EBC-Method, MEBAK (2006) (3.1.4.4) | High viscosity of the wort points to low cytolytic malt solution. It further gives evidence as to the expected lautering time and foam stability of beers. Good malting barley should show low viscosity values |
| Protein solution degree (Kolbach value) | PROTIN_S | % | EBC-Method, MEBAK (2006) (3.1.4.5.3) | Protein solution degree is the nitrogen in the wort as per cent of total nitrogen in malt. It represents the proportion of solved protein in the wort. Malting barley should have values in the upper range |
| Final attenuation degree | ATTENUTN | % | EBC-Method, MEBAK (2006) (3.1.4.10.1.2) | Final attenuation degree expresses the sum of all by brewer’s yeast fermentable material as per cent of extract content in the wort. A high final attenuation degree is desired |
EBC European Brewery Convention, MEBAK Mitteleuropäische Brautechnische Analysenkommision