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ScatterplotAverages per traitCorrelation

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	Scatterplot     2,3-Pentandione [mg/l] Anthocyanogenes [mg/l] Brabender [HE] Colour [EBC] Diacetyl [mg/l] Dimethylsulfonate [µg/l] FAN = free amino nitrogen [mg/100ml] FAN = free amino nitrogen [mg/l] FAN = free amino nitrogen [mg/l] Forciertest 0/40/0 [warm days] Friabilimeter [%] KQ-MS [%] KQ-MWE [dt/ha] Kernel size: 2,2 bis 2,5 mm [%] Kernel size: < 2,2 mm [%] Kernel size: > 2,5mm [%] Kernel size: > 2,8 mm [%] Kernel yield [dt/ha] Nitrogen content in wort [mg/100g Malz] Protein fresh weight [%] Thousand grain weight (TGW) [g] Turbidity Viscosity [mPas] Viscosity [mPas] Viscosity [mPas] 8,6% WA-O-Vs-end [%] alcohol cold test alcohol content [%] alpha-Amylase [ASBC] apparent degree of fermentation [%] apparent extract [%] apparent final attenuation limit [%] beer color [EBC] bitter units [EBC BU] cooking colour [EBC] degree of steeping after 48 h [%] diacetyl content [mg/l] diastatic power [WK] dimeethylsulfonate (DMS) precursor [µg/l] european bitter units [EBC] extract [%] extract content [%] extract difference [%] fermentable extract [%] final attenuation limit [%] final attenuation limit [%] foam (NIBEM) foam number (Ross & Clark) free amino nitrogen [mg/100g MT] germination decrease [%] germination energy 3rd day [%] germination energy 5th day [%] germination energy [%] germination humidity [%] germination pattern [1-9] glassiness [%] glume fineness [1-9] green malt humidity [%] hectolitre weight [kg] high molecular nitrogen [mg/100ml] kernel formation [1-9] kernel quality index corr. malting decrease [%] malting quality index (MQI) max. filterability [Gmax] meal/flour-grist difference [%] original wort [%] original wort [GG%] original wort [GG%] pH pH pH pH pH-value [1-14] polymerization index (PMI) protein (in DM= dry matter) [%] raw fibre [%] raw protein [%] raw protein [%] real extract [%] respiration decrease [%] saccharification number [%] shortening [%] soluble nitrogen [mg/100g MTrS] soluble protein [%] sorting or sorting grade [%] tannoids [mg PVP/l] time of steeping [h] total [mg/l] total nitrogen [mg/100ml] total nitrogen [mg/100ml] total nitrogen [mg/100ml] water content [%] water content [%] ß-Glucan content [n. C mg/l] 2,3-Pentandione [mg/l] Anthocyanogenes [mg/l] Brabender [HE] Colour [EBC] Diacetyl [mg/l] Dimethylsulfonate [µg/l] FAN = free amino nitrogen [mg/100ml] FAN = free amino nitrogen [mg/l] FAN = free amino nitrogen [mg/l] Forciertest 0/40/0 [warm days] Friabilimeter [%] KQ-MS [%] KQ-MWE [dt/ha] Kernel size: 2,2 bis 2,5 mm [%] Kernel size: < 2,2 mm [%] Kernel size: > 2,5mm [%] Kernel size: > 2,8 mm [%] Kernel yield [dt/ha] Nitrogen content in wort [mg/100g Malz] Protein fresh weight [%] Thousand grain weight (TGW) [g] Turbidity Viscosity [mPas] Viscosity [mPas] Viscosity [mPas] 8,6% WA-O-Vs-end [%] alcohol cold test alcohol content [%] alpha-Amylase [ASBC] apparent degree of fermentation [%] apparent extract [%] apparent final attenuation limit [%] beer color [EBC] bitter units [EBC BU] cooking colour [EBC] degree of steeping after 48 h [%] diacetyl content [mg/l] diastatic power [WK] dimeethylsulfonate (DMS) precursor [µg/l] european bitter units [EBC] extract [%] extract content [%] extract difference [%] fermentable extract [%] final attenuation limit [%] final attenuation limit [%] foam (NIBEM) foam number (Ross & Clark) free amino nitrogen [mg/100g MT] germination decrease [%] germination energy 3rd day [%] germination energy 5th day [%] germination energy [%] germination humidity [%] germination pattern [1-9] glassiness [%] glume fineness [1-9] green malt humidity [%] hectolitre weight [kg] high molecular nitrogen [mg/100ml] kernel formation [1-9] kernel quality index corr. malting decrease [%] malting quality index (MQI) max. filterability [Gmax] meal/flour-grist difference [%] original wort [%] original wort [GG%] original wort [GG%] pH pH pH pH pH-value [1-14] polymerization index (PMI) protein (in DM= dry matter) [%] raw fibre [%] raw protein [%] raw protein [%] real extract [%] respiration decrease [%] saccharification number [%] shortening [%] soluble nitrogen [mg/100g MTrS] soluble protein [%] sorting or sorting grade [%] tannoids [mg PVP/l] time of steeping [h] total [mg/l] total nitrogen [mg/100ml] total nitrogen [mg/100ml] total nitrogen [mg/100ml] water content [%] water content [%] ß-Glucan content [n. C mg/l] 2-rowed 6-rowed spring barley winter barley Plot
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