VIEW ARTICLE    DOI: 10.1094/ASBCJ-51-0119

Effect of Environment and Genotype on the Fermentability of Malt Produced from Four Australian Barley Varieties. D. A. Kenn, A. H. S. Dagg, and I. M. Stuart, Joe White Maltings Ltd, 105 Victoria Parade, Collingwood 3066 Australia. J. Am. Soc. Brew. Chem. 51:0119, 1993.

The new Australian two-row malting barley varieties, Franklin and Tallon, which were derived from Triumph, were compared with two existing varieties, Schooner and Weeah. Samples of each variety, grown at four Victorian sites, were micromalted and analyzed with respect to parameters affecting fermentability. Franklin had inherently higher diastatic power. At all sites, Franklin produced the highest malt extract (EBC, fine grind), apparent attenuation limit, relative fermentability, and total fermentable sugar levels when compared with the other varieties. Tallon produced higher levels of these parameters than did Schooner and Weeah. Environmental factors were important in determining grain size and nitrogen, as well as in modulating de novo synthesized enzyme levels.

Keywords: Barley, Environment, Fermentability, Genotype, Malt