A new approach to sensory evaluation of beer bitterness
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F15%3A%230000652" target="_blank" >RIV/14864347:_____/15:#0000652 - isvavai.cz</a>
Result on the web
<a href="http://belgianbrewingconference.org" target="_blank" >http://belgianbrewingconference.org</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
A new approach to sensory evaluation of beer bitterness
Original language description
Mikyška, A., Olšovská, J., Slabý, M., Čejka, P., Krofta, K., Pavlovič, M. [Poster] XV. Belgian Brewing Conference, Leuven, Belgium, September 6-8th, 2015. Beer bitterness is one of the key attributes of sensory quality of beer. Sensory bitterness covers various aspects of the bitter sensation – intensity, quality, rate od decay of bitterness after drinking. The elaborated method for the comprehen-sive determination of beer bitterness in the proposed modifications may find wide application range in research, and in practice. A necessary condition for an objective, reproducible evaluation and validity of the results is stable panel of evaluators continuously trained on the standards (model beeers).
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B227" target="_blank" >QI91B227: Significance of hop beta acids for Czech beers</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů