Preparation of malts for production of special beers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516633" target="_blank" >RIV/70883521:28110/17:63516633 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/17:43913140

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/773" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/773</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/773" target="_blank" >10.5219/773</a>

Result language

angličtina

Original language name

Preparation of malts for production of special beers

Original language description

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one.

Czech name

—

Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

441-445

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85023199393