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Researchers grower designerhvede to whisky distilleries

The new wheat is said to reduce the forarbejdningsproblemer, energy consumption and wear on the pumps caused by the use of current wheat varieties. Bl.a. is it a problem for the distilleries, when hvedekorns sticky residue leads to the whole of the distillery should be shut down for cleaning.

The new wheat is designed to be grains with lower levels of soluble dietary fiber. This solves a big part of the challenges that are today in production. Perfect for making whiskey, but the opposite of what is required of bakers."

This new wheat is one of the first wheat varieties in the world that is developed using "reverse genetics" - where the researchers starts with the knowledge of what a gene does, instead of screening for traits in a plant first, and then looking for which of its genes are responsible.

By using traditional planteavlsmetoder created the hvedelinjer, where these genes were stopped to operate. Wheat which is both shorter and with fewer number, leading to a whiskey-friendly wheat.

the Researchers has a patent on the use of the gene for this use and is now working with the company Limagrain, which is working with eds to develop a new commercial variety. Now the new black pilottestes in a distillery and you expect if the experiment goes well to have the new variety is ready in the course of 5 years.

Came to the Italian wine festival 18+19 september - read more here.

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