The variety was created by classical breeding methods in the late 1980s. In scientific practice, it gained recognition as an object for genetic manipulation, in particular for creating mutant lines with altered enzyme content, which is aimed at improving the flavor stability of beer.
The grain of the variety was used for induced mutagenesis using sodium azide to study proanthocyanidins and enzyme systems. In open sources, data on the agronomic characteristics of the variety, such as plant height or disease resistance, are practically absent, as it is used primarily as a laboratory standard.
Sources4
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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