The winter wheat variety Waltz is a high-yielding and resilient variety, suitable for cultivation in various agroclimatic zones, including Steppe, Forest-Steppe, and Polissia. It features high yield, reaching 53.2–62.0 c/ha during trials, as well as good winter hardiness, exceeding average values. The vegetation period of the variety ranges from 282 to 305 days, ensuring stable ripening and high grain quality.
Plants of the Waltz variety exhibit a semi-erect habit with stem height of 115–120 cm and thick, strong stems up to 5 mm in diameter. The ear is large, cylindrical, semi-erect, with long, semi-spread, serrated awns of light color. The grain is oval, large, light-colored with a distinct groove and light aleurone layer. The 1000-grain weight is 40.3–42.9 g, and grain density is 600–610 g/l. Leaves are large, broad, green with slight waxy coating and hairs at the base on the underside.
The Waltz variety exhibits high resistance to lodging, drought, and shattering, as well as moderate resistance to fungal diseases. It responds well to mineral nutrition, which contributes to increased yield and grain quality. In terms of baking properties, the variety has crude protein content of 10.0–11.8% and loaf volume of 397 ml from 100 g of flour, confirming its suitability for bread and other products. High tillering, large grain, and resistance to adverse factors make the Waltz variety a reliable choice for agricultural production.
