The dependence of malt quality on the variety and year.

Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent attenuation, friability and β-glucan content in sweet wort. Results of the statistical analysis showed that the variety, year and locality significantly affected the studied parameters and contributed to a variability of the individual parameters from 6.61 % to 60.12 %. The highest effect of the genetic material was recorded in the parameter of diastatic power. Differences between years affected especially a variability of Kolbach index. More positive and negative statistically significant relationships were determined between the studied parameters (protein content and friability r = 0.46; extract and friability r = 0.55; relative extract at 45 °C and Kolbach index r = 0.53; friability and b-glucan content in wort r = 0.53).Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent attenuation, friability and β-glucan content in sweet wort. Results of the statistical analysis showed that the variety, year and locality significantly affected the studied parameters and contributed to a variability of the individual parameters from 6.61 % to 60.12 %. The highest effect of the genetic material was recorded in the parameter of diastatic power. Differences between years affected especially a variability of Kolbach index. More positive and negative statistically significant relationships were determined between the studied parameters (protein content and friability r = 0.46; extract and friability r = 0.55; relative extract at 45 °C and Kolbach index r = 0.53; friability and b-glucan content in wort r = 0.53)