EPH Elimination from Malting Barley for Scotch Whisky Production

在食品和饮料工业中，氨基甲酸乙酯是一种严格管制的化合物。为了确保在威士忌蒸馏过程中产生最低水平，只向行业推荐不生产EPH的大麦品种，EPH是氨基甲酸乙酯的前体。位于邓迪的詹姆斯赫顿研究所（JHI）和爱丁堡的苏格兰威士忌研究所（SWRI）正在合作开发一种新的分子标记，育种者可以使用这种标记来确保所有新发布的商业蒸馏大麦品种都是EPH非生产者。我们将使用最先进的测序方法来开发一种高通量的检测方法，可以完全整合到商业育种计划中。增加完整性和通量将允许高效筛选，增加在选择过程中更早地测定来自不同种质来源的更多个体的潜力。最终，这将导致更多的合适的候选大麦品种，具有更高的农艺和加工质量的麦芽和蒸馏工业。

In the food and drink industry ethyl carbamate is a strictly regulated compound. To ensure minimal levels are produced during whisky distillation, only EPH non-producing barley varieties are recommended to the industry, EPH being the precursor for ethyl carbamate. The James Hutton Institute (JHI) in Dundee and the Scotch Whisky Research Institute (SWRI) in Edinburgh are teaming up to develop a new molecular marker that can be used by breeders to ensure all newly released commercial distilling barley varieties are EPH non-producers. We will use state-of-the-art sequencing approaches to develop a high throughput assay that can be fully integrated into commercial breeding programmes. Increasing the integrity and throughput will allow highly efficient screening, increasing potential to assay more individuals from diverse germplasm sources, earlier in the selection process. Ultimately this will result in a greater number of suitable candidate barley varieties, with higher agronomical and processing qualities for malting and distilling industries.