Activity of proteolytic enzymes during malting and brewing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000040" target="_blank" >RIV/60193697:_____/17:N0000040 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/01/01.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/01/01.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201701" target="_blank" >10.18832/kp201701</a>

Result language
angličtina
Original language name
Activity of proteolytic enzymes during malting and brewing
Original language description
Malting is controlled germination of barley grain under certain conditions to the time of grain modifi cation and it is a key process of the brewing and distilling industries. The aim of malting is to produce from barley malt containing the necessary enzymes, aroma and color substances needed for the production of a certain type of beer. An important part of this process is the activity of proteolytic enzymes, not only during the degradation of storage proteins but also in other aspects of the germination process, for example activation of other enzymes. Grain modifi cation is an important criterion for the quality of produced malts and subsequently the quality and specific characteristics of different types of beers.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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