Study of the technological properties of the historical barley variety Proskovcuv hanacky

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000014" target="_blank" >RIV/60193697:_____/18:N0000014 - isvavai.cz</a>

Result on the web

<a href="https://kvasnyprumysl.cz/pdfs/kpr/2018/04/03.pdf" target="_blank" >https://kvasnyprumysl.cz/pdfs/kpr/2018/04/03.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201822" target="_blank" >10.18832/kp201822</a>

Result language

angličtina

Original language name

Study of the technological properties of the historical barley variety Proskovcuv hanacky

Original language description

Breweries currently face challenges in the development of new products such as “beer with a story”. The historical variety of barley Proskovcuv hanacky belongs among the famous and undoubtedly important varieties of Czech malting barley. For its excellent qualities, this variety has been widely used in breeding and today it is the basis of the pedigree of many modern European varieties. The aim of this work was to describe the technological, analytical and sensory properties of malt and beer made of this variety and to evaluate its potential for current beer production. Pilsner-type malt made in a fl oor malt house was characterized by high protein content (13.9%) and very low cytolytic, proteolytic and amylolytic modifi cation. Beer was made from the malt in two small reweries using a two-mash decoction process and Saaz hops. The beers were lowly fermented (apparent attenuation 67 and 69%) and had a high content of dextrins, beta-glucans, arabinoxylans and olyphenols. Sensory evaluation of the beers was similar to current conventional lager-type beers. The study has shown that Proskovcuv hanacky barley, together with traditional malting and brewing technology, could represent, for example, an interesting diversifi cation of the range within the limited productions of smaller breweries.

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

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

<a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

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

64

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

167-172

UT code for WoS article

000441810800003

EID of the result in the Scopus database

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