Sensomic profiling of fatty acids during the brewing process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000034" target="_blank" >RIV/60193697:_____/18:N0000034 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Sensomic profiling of fatty acids during the brewing process
Original language description
Poster presentation at 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium. We studied the distribution of fatty acids from preparation of sweet wort to final beer using a sensomic approach. Differences were observed between decoction and infusion systems using 4 barley varieties malted in three malt-houses. Attention was paid to the behavior of short-chain fatty acids, namely, isovaleric acid. A higher concentration of isovaleric acid in beers prepared by infusion mashing was found and is discussed. Further, the phenomenon of fatty acids concentration dependence on mashing technology was experimentally studied; based on the results, we suggest an explanation that during fermentation isovaleric acid is coupled with the redox state of yeast cells, which is given by the bitter wort composition, i.e., by the mashing process.
Czech name
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Czech description
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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)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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