Using molecular markers to determine barleys most suitable for malt whisky distilling

J. Stuart Swanston (Lead / Corresponding author), William T.B. Thomas, Wayne Powell, George R. Young, Patricia E. Lawrence, Luke Ramsay, Robbie Waugh

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Two barley quality characters of specific interest to whisky distillers are fermentability and production of the ethyl carbamate precursor, epi-heterodendrin. The former is a quantitative trait, while the latter may be determined by a single Mendelian genetic factor. Molecular markers have been used to map, to barley chromosome 5(1H), the locus responsible for epi-heterodendrin synthesis and the inheritance of this character and a closely linked microsatellite have been followed through the pedigrees of several contemporary cultivars. Six loci, which affected fermentability in random inbred lines from a barley cross, have been mapped to chromosomes 2(2H), 3(3H) and 7(5H). This would permit the use of molecular markers in a breeding programme, to select barleys best suited for distilling. In addition, one of the loci related to fermentability mapped to an area of the genome indicated, by a previous study, to affect the activity of β-amylase, a character likely to influence fermentability. Molecular markers may, therefore, be powerful tools in exploring the contribution and detecting the mode of action of the genetical components influencing malt whisky distilling.

Original languageEnglish
Pages (from-to)103-109
Number of pages7
JournalMolecular Breeding
Volume5
Issue number2
DOIs
Publication statusPublished - 1 Jan 1999

Fingerprint

whisky
malt
Hordeum
barley
genetic markers
loci
ethyl carbamate
chromosomes
Chromosomes, Human, Pair 5
Chromosomes, Human, Pair 2
Urethane
Pedigree
Amylases
quantitative traits
amylases
pedigree
Microsatellite Repeats
inbred lines
Breeding
inheritance (genetics)

Keywords

  • Barley
  • Ethyl carbamate
  • Fermentability
  • Molecular markers

Cite this

Swanston, J. S., Thomas, W. T. B., Powell, W., Young, G. R., Lawrence, P. E., Ramsay, L., & Waugh, R. (1999). Using molecular markers to determine barleys most suitable for malt whisky distilling. Molecular Breeding, 5(2), 103-109. https://doi.org/10.1023/A:1009606705925
Swanston, J. Stuart ; Thomas, William T.B. ; Powell, Wayne ; Young, George R. ; Lawrence, Patricia E. ; Ramsay, Luke ; Waugh, Robbie. / Using molecular markers to determine barleys most suitable for malt whisky distilling. In: Molecular Breeding. 1999 ; Vol. 5, No. 2. pp. 103-109.
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Swanston, JS, Thomas, WTB, Powell, W, Young, GR, Lawrence, PE, Ramsay, L & Waugh, R 1999, 'Using molecular markers to determine barleys most suitable for malt whisky distilling', Molecular Breeding, vol. 5, no. 2, pp. 103-109. https://doi.org/10.1023/A:1009606705925

Using molecular markers to determine barleys most suitable for malt whisky distilling. / Swanston, J. Stuart (Lead / Corresponding author); Thomas, William T.B.; Powell, Wayne; Young, George R.; Lawrence, Patricia E.; Ramsay, Luke; Waugh, Robbie.

In: Molecular Breeding, Vol. 5, No. 2, 01.01.1999, p. 103-109.

Research output: Contribution to journalArticle

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Swanston JS, Thomas WTB, Powell W, Young GR, Lawrence PE, Ramsay L et al. Using molecular markers to determine barleys most suitable for malt whisky distilling. Molecular Breeding. 1999 Jan 1;5(2):103-109. https://doi.org/10.1023/A:1009606705925