Factors affecting the beer phenolic compounds. Studies on the whole process: from raw materials to beer.
Project goals
The aim of the project is to investigate, qualitatively and quantitatively, the phenolic content in barley, hop and beer with focus on the malting and brewing process. Further insights on the phenolic behavior throughout the malting and brewing process,mainly the structural modifications, would be of great interest to the brewing industry and, as a consequence, for the beer consumers.
Keywords
Phenolic substancesbarley and hop varietiesmaltantioxidant capacity
Public support
Provider
Ministry of Education, Youth and Sports
Programme
KONTAKT
Call for proposals
KONTAKT 8 (SMSM2010ME5)
Main participants
—
Contest type
VS - Public tender
Contract ID
2062/2011-320
Alternative language
Project name in Czech
Studium faktorů ovlivňujících fenolové látky piva od surovin k hotovému pivu.
Annotation in Czech
Cílem projektu je charakterizovat monomerní a polymerní fenoly českých a čínských odrůd ječmene, sladu a chmele a vyhodnotit pivovarský a sladařský proces z hlediska antioxidační kapacity a obsahu polyfenolů meziproduktů a hotového piva.
Scientific branches
R&D category
ZV - Basic research
CEP classification - main branch
GM - Food industry
CEP - secondary branch
CB - Analytical chemistry, separation
CEP - another secondary branch
CE - Biochemistry
10406 - Analytical chemistry
10608 - Biochemistry and molecular biology
10609 - Biochemical research methods
21101 - Food and beverages
Completed project evaluation
Provider evaluation
V - Vynikající výsledky projektu (s mezinárodním významem atd.)
Project results evaluation
The dichotomous key for authentication hop varieties was developed. Czech and Chinese varieties of malting barley were fractionated from point of view phenolic compounds. Brewing process was evaluated in terms of antioxidant capacity and polyphenols content. Application of polyphenolic pellets increases of polyphenols in beer, while beer is more colloidal stable.
Solution timeline
Realization period - beginning
May 1, 2010
Realization period - end
Dec 31, 2012
Project status
U - Finished project
Latest support payment
Feb 16, 2012
Data delivery to CEP
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data delivery code
CEP13-MSM-ME-U/01:1
Data delivery date
Jun 28, 2013
Finance
Total approved costs
1,204 thou. CZK
Public financial support
1,204 thou. CZK
Other public sources
0 thou. CZK
Non public and foreign sources
0 thou. CZK
Basic information
Recognised costs
1 204 CZK thou.
Public support
1 204 CZK thou.
100%
Provider
Ministry of Education, Youth and Sports
CEP
GM - Food industry
Solution period
01. 05. 2010 - 31. 12. 2012