Barley is the basic raw material for brewing. Its chemical composition, brewing, and
technological indices are highly determinative for the beer quality and the economical …

Malting is the process of preparing barley for brewing through partial germination followed
by drying. This process softens the grain cell wall and stimulates the production of diastatic …

Genetic mapping of major genes and quantitative traits loci (QTLs) for many important
agricultural traits is increasing the integration of biotechnology with the conventional …

Despite the intensive management practices available to modern agriculture, drought and
salinity are still major constraints on crop production and food security. Yield losses to …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …

Barley has had an interesting history. It is thought to be the first crop domesticated and
developed as the staple food for the earliest farmers. It has remained an important food in …

In the past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …

Barley is one of the most important Scottish crops with major economic implications for the
Scottish economy because of its use in whisky and beer production. Managing nitrogen (N) …

Key message We report malt quality QTLs relevant to breeding with greater precision than
previous mapping studies. The distribution of favorable alleles suggests strategies for …

Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of
production volume, and it is also the most important raw material of the malting and brewing …