Brazil imports about 60% of all the malt used by brewing industry which is spread throughout country. Even though it an agricultural country, only a small portion barley production has characteristics to produce for brewing. Seeking supply ever-growing demand and reducing dependency on other countries logistic costs, malting industries genetic enhancement companies endeavor adapt Brazilian Sava...

The origin, evolution, and distribution of cultivated barley provides powerful insights into the historic origin and early spread of agrarian culture. Here, population-based genetic diversity and phylogenetic analyses were performed to determine the evolution and origin of barley and how domestication and subsequent introgression have affected the genetic diversity and changes in cultivated bar...

Idaho is a major malt barley (Hordeum vulgare L.) producer in the United States. Production concentrated semi-arid Snake River Plain region of southern Idaho. Irrigation and fertilizer N applications are two most important managed factors. Research was conducted at University Kimberly & Extension Center near Kimberly, ID, to determine yield, grain quality, characteristics as affected by applica...

Polyfunctional thiols (PFTs) present in beers or wines are known to be released by yeast, during fermentation, from bound forms originally found raw materials. In the brewing field, huge amounts of S-conjugates have been evidenced several dual-purpose hop varieties. Malt, however, being major material beer, could also a significant contributor PFTs beer (cysteinylated, Cys- and glutathionylated...

The use of barley (Hordeum vulgare L.) in Morocco is still limited to food and feed despite the amplified demand by local industries for imported malt. This study aims evaluate 36 elite lines major grain physicochemical parameters malt quality traits. Analysis variance, Pearson correlation, principal component analysis (PCA), hierarchical cluster (HCA) were performed. results showed significant...

Grain weight and protein content will be reduced and increased, respectively, when barley is subjected to water stress after anthesis, consequently deteriorating the malt quality. However, such adverse impact of water stress differs greatly among barley genotypes. In this study, two Tibetan wild barley accessions and two cultivated varieties differing in water stress tolerance were used to inve...