Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000046" target="_blank" >RIV/60193697:_____/19:N0000046 - isvavai.cz</a>
Result on the web
<a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/187" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/187</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2019.65.142" target="_blank" >10.18832/kp2019.65.142</a>

Result language
angličtina
Original language name
Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic.
Original language description
The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown for a three-year period at four different testing sites. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.
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/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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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