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How wort boiling process affects flavonoid polyphenols in beer

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000053" target="_blank" >RIV/60193697:_____/19:N0000053 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/205" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/205</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp2019.65.192" target="_blank" >10.18832/kp2019.65.192</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    How wort boiling process affects flavonoid polyphenols in beer

  • Original language description

    Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological effects. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances during wort boiling process in various hopping regimes was studied. Prenylflavonoids, flavonoids and their O-glycosides were determined by liquid chromatography coupled to high resolution mass spectrometry (LC-HR/MS) with sample preparation by the QuEChERS method. The concentration of flavanols (catechin, epicatechin) in hopped wort and beer is dominated by hop raw material, when hopping with aromatic hops rich in polyphenols, 2/3 of the amount in beer is affected by hops. In contrast, the concentration of their mono-O-glucosides in beer does not depend on hopping. Flavonols quercetin, kaempferol and multifidol are found in wort and beer mainly in glycosidic form. The source of all these substances in beer is ex-clusively hops. Conversely, malt is the only source of myricetin and myricetin-O-glucoside in beer. Main part of hop-derived flavonoids is released during wort boiling into wort within 15–30 minutes. Splitting the hop dose or low pressure boiling technology had no significant effect on health-promoting polyphenols. Beer hopped with hops rich in flavonoids contains a relatively high amount of health-promoting polyphenols, while beer hopped with hop extract is very poor in these antioxidants.

  • Czech name

  • Czech description

Classification

  • 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

Result continuities

  • Project

    <a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</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

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

    KVASNÝ PRŮMYSL

  • ISSN

    2570-8619

  • e-ISSN

    2570-8619

  • Volume of the periodical

    65

  • Issue of the periodical within the volume

    6

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    9

  • Pages from-to

    192–200

  • UT code for WoS article

    000505933000004

  • EID of the result in the Scopus database