Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark "Czech Beer"

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU154793" target="_blank" >RIV/00216305:26310/24:PU154793 - isvavai.cz</a>

Result on the web

<a href="http://www.ifrj.upm.edu.my/31%20(05)%202024/18%20-%20IFRJ23289.R1.pdf" target="_blank" >http://www.ifrj.upm.edu.my/31%20(05)%202024/18%20-%20IFRJ23289.R1.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.47836/ifrj.31.5.18" target="_blank" >10.47836/ifrj.31.5.18</a>

Result language

angličtina

Original language name

Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark "Czech Beer"

Original language description

The present work conducted a comparative chemical analysis of traditional Czech beers with degrees Plato (degrees P) ranging from 10 degrees to 12 degrees. As some breweries in the Czech Republic may use the protected geographical indication mark (PGI) "Czech Beer" (provided that the production conditions are met), differences in the chemical composition of beers, with and without the PGI, may arise. Significant differences were observed in the chemical composition of Czech beers with different degrees P values. Generally, beers with 12 degrees P exhibited significantly higher concentrations in all examined parameters, including total protein content, total carbohydrate content, total phenolic content, concentration of individual phenolic compounds, ABTS and DPPH radical scavenging capacity, organic acid concentration, and concentrations of selected elements compared to beers with 10 degrees P. The results also indicated that beers, with and without the PGI, particularly the 12 degrees P beers, did not differ in terms of chemical composition. This suggests that the production of these beers in the Czech Republic adheres to traditional brewing practices, using quality malt and typical Czech hop varieties.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10400 - Chemical sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Food Research Journal

ISSN

2231-7546

e-ISSN

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Volume of the periodical

31

Issue of the periodical within the volume

5

Country of publishing house

MY - MALAYSIA

Number of pages

12

Pages from-to

1311-1322

UT code for WoS article

001357982700018

EID of the result in the Scopus database

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