INFLUENCE OF SOIL NUTRIENT LEVELS ON HARVEST YIELD AND MALTING QUALITY OF BREWING BARLEY

György Béndek, I. Kádár

Research output: Contribution to journalArticle

Abstract

Four levels of N, P and K nutrition (poor, moderate, satisfactory and high) and all their possible combinations with 64 treatments in two replications (128 plots) were studied in a long term field trial on barley yield and malting quality. A standard East‐European spring barley “Opal” (bred in Czechoslovakia) was grown in 1986, 13th year of the agricultural experiment, involving various crops in previous years, on a calcareous loamy chernozem soil. The optimum fertility levels for yield enhancement resulted in the poorest malting quality: low modification and extract but long saccharification time and high protein. To solve this problem the brewing industry will have to apply the well‐known technological methods available since growers are not likely to give up their fertilizers. Applying soil and plant analysis data, having knowledge about both soil and plant optimum values, the danger of the excessive use of fertilizers can be realized and decreased. 1988 The Institute of Brewing & Distilling

Original languageEnglish
Pages (from-to)375-378
Number of pages4
JournalJournal of the Institute of Brewing
Volume94
Issue number6
DOIs
Publication statusPublished - 1988

Keywords

  • Barley
  • fertilizers
  • malt

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'INFLUENCE OF SOIL NUTRIENT LEVELS ON HARVEST YIELD AND MALTING QUALITY OF BREWING BARLEY'. Together they form a unique fingerprint.

  • Cite this