Heterocyclic compounds and their changes during brewing process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000041" target="_blank" >RIV/60193697:_____/18:N0000041 - 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
Heterocyclic compounds and their changes during brewing process
Original language description
Poster. The aim of this work was to monitor the changes of nitrogen heterocyclic compounds (NHC), and oxygen heterocyclic compounds (OHC) concentrations during beer production, the influence of the technology used and also the influence of heterocycles on the final beer sensory profile. The content of heterocyclic compounds in beer is higher if colour or caramel malt is used. The amount of nitrogen containing heterocyclic compounds decreases during fermentation, and the amount of oxygen containing heterocycles increases during wort boiling and fermentation. The used technology (hop addition, HGB) can influence the profile of heterocycles in wort. Brewing of beer with the same colour from different types of malt results into different sensory profile. The correlation was found between some heterocycles concentration and flavors in beer (caramel, roasted, burnt, etc.). 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium.
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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