Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000050" target="_blank" >RIV/60193697:_____/19:N0000050 - isvavai.cz</a>
Result on the web
<a href="http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2162" target="_blank" >http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2162</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
Original language description
Though detailed analysis of malt provides information on its suitability for processing in the brewery, unequivocal relationship between the quality characteristics of the malt and the sensory properties of the beer is not clear. Pilot brewing tests with twelve malting barley varieties registered in the Czech Republic with detailed chemical and sensory analysis were repeated for four years. The results showed some specific 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 and, moreover, the interaction of individual basic descriptors of beer taste. The colour of beers and the polyphenols are affected by decoction mashing, the prediction of beer values from malt analysis is limited. Based on the overall sensory impression, only the best-rated beers (Laudis 550, Bojos and Francin) from the worst-rated KWS Irina variety were distinguished. The harvest year-dependent proteins in barley significantly influenced the malt and beer quality. The varieties were partially distinguished by a principal component analysis of the basic sensory descriptors, but the important factor was the harvest year.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
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)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food and Nutrition Research
ISSN
1336-8672
e-ISSN
1338-4260
Volume of the periodical
58
Issue of the periodical within the volume
4
Country of publishing house
SK - SLOVAKIA
Number of pages
14
Pages from-to
349-362
UT code for WoS article
000502811500006
EID of the result in the Scopus database
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