Brewing trials of barley varieties registered in the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000043" target="_blank" >RIV/60193697:_____/17:N0000043 - isvavai.cz</a>

Result on the web

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/05/03.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/05/03.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201726" target="_blank" >10.18832/kp201726</a>

Result language

angličtina

Original language name

Brewing trials of barley varieties registered in the Czech Republic

Original language description

Though detailed analysis of malt provides information on the characteristics suitable for its processing in the brewery, the u nequivocal relationship between the quality characteristics of the malt and the fi nal, especially sensory, quality of the beer does not exist. The article summarizes the results of three-year pilot brewing tests with the barley varieties recommended for the production of beer with the protected geographical indication “Czech beer” Blanik, Bojos, Francin, Laudis 550, Malz, Petrus and Vendela and varieties for the production of export malts Kangoo, Sebastian, Sunshine and Xanadu. The results showed some specifi c characteristics of the varieties and contributed to the knowledge of the relations between the quality features of the malt and the sensory quality of the Czech lager beer. The analysis of the Principal Component Analysis (PCA) of the sensory quality of beers partly differentiated varieties for "Czech beer" from the varieties for export malts. The color of beers is affected by decoction mashing, the prediction from malt color is inaccurate. A lower attenuation reduces bitterness and sourness of beers. The palate fullness of the beers was positively infl uenced by the total polyphenols and the bitterness of the beers, the bitterness correlated with beer carbonation.

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

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2017

Confidentiality

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

Name of the periodical

Kvasný průmysl

ISSN

0023-5830

e-ISSN

2570-8619

Volume of the periodical

63

Issue of the periodical within the volume

5

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

13

Pages from-to

248–260

UT code for WoS article

000430986000004

EID of the result in the Scopus database

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