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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011N0P0xAnnabellx600bg/m 2 with 9,8% and the biggest in variant N120P120xThuringiax400bg/m 2 with 12,6%.The smallest starch content in grains was recorded at the variantN0P0xThuringiax400bg/m 2 with 56,13% and the biggest in variantN120P120xAnnabellx400 bg/m 2 with 62,53%.REFERENCESBîlteanu Gh., (2003): Fitotehnie, Editura Ceres, Bucureşti, 973-40-0620-7Berzescu P., şi colab., (1981): Tehnologia berii şi a malţului, Editura Ceres, Bucureşti,Borlan Z., Hera Cr., (1980): Ghid pentru alcătuirea planului de fertilizări, Editura Ceres, Bucureşti,Buzatu C., (2009): Research regarding biological and qualitz characteristics of some autumn barleyvarieties in Romania s Western Plains, JOURNAL of Horticulture, Forestry and Biotechnology ,Timişoara, vol.13, 2066-1797.Tarjoc F.C., Tabără V., (2011) Influence of foliar fertilization on some qualitative elements of barleyfor the brewing industry in climatic conditions of Timişoara, Buletin Agir, nr.2, 2247-3548 .210
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011STUDY OF CORRELATIONS BETWEEN MAIN QUALITY INDICES OFBARLEY AND TECHNOLOGICAL PARAMETERSNICOLETA AXINTI 1 , DANIELA TRIFAN 11 “Dunărea de Jos” University from Galaţi, Faculty of Engineering from Brăila, Romania, No. 29, CălăraşilorStr., nicoleta.axinti@ugal.ro, dtrifan@ugal.roAbstract. The paper aims to establish the interdependence between the main quality indices of barley(TCW, MH, assortment, protein content, starch content, range) and main technological parameters ofbrewing (malt yield, Kolbach index and Hartong index, Extract). It was determinate the linearcorrelation coefficients between pairs of values in some genotypes of barley (Annabell, Thuringia,Tunika, Boreal) grown in Braila Plain, in three experimental years (2007 - 2010). Experiencehighlights the importance of quality indicators to obtain quality malt for brewing.Keywords: barley, density, fertilization, protein content, starch content1. INTRODUCTIONBarley is the grain used since antiquity to obtain malt and beer, both because ofwide spread culture and characteristics of grain during germination. The beer industry,making a product with superior taste characteristics and corresponding colloidal stabilitydepends primarily on the quality of hexastichym or distichum barley used as raw material.Barley appreciation for malt production is necessary, as grain quality largelydetermines the quality of malt and beer, and manufacturing yields. This is done both byappearance and by physical and chemical properties.Quality barley for brewing has a more complex character, due to the large numberof indices that define and having a specific heredity and the fact that they occur in differentphases of the process of obtaining malt.Quality requirements for malting of barley are quite strict and are directly relatedto processing efficiency and product quality achieved in malt and beer industry. Many ofthe necessary quality characteristics of barley for beer, are under the control of themanufacturer, others are caused by weather conditions during vegetation and harvesting.2. MATERIALS AND METHODSThe investigations were made during the agricultural years 2007-2008, 2008-2009,2009-2010, in the Vadeni, Braila County, on an alluvial soil. The biological material usedin experience was three spring barley varieties: Annabell, Thuringia, Tunika, and a varietyof winter barley Boreal.Statistical interpretation of results from laboratory tests were performed using MSExcel - correlation test.211
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