Study of the influence of brewing water on selected quantitative beer indicators and on content of B vitamins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F19%3APU131500" target="_blank" >RIV/00216305:26310/19:PU131500 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of the influence of brewing water on selected quantitative beer indicators and on content of B vitamins

Popis výsledku v původním jazyce

Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this work it was observed how the composition of water influences OG, ABV and content of B vitamins. This paper is dedicated to synthetic water production by adding chemicals to deionized water. These models of hard and soft water were used for brewing pale bottom-fermented beer. Samples of wort, hopped wort, young beer and beer were taken during different phases of beer production. Then they were modified according to the chosen method and analysed. For B vitamins HPLC-DAD was used for quantification. According to the results water pH affects analytes content during the beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG compared to soft water. The beer made from hard water also contained more B vitamins.

Název v anglickém jazyce

Study of the influence of brewing water on selected quantitative beer indicators and on content of B vitamins

Popis výsledku anglicky

Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this work it was observed how the composition of water influences OG, ABV and content of B vitamins. This paper is dedicated to synthetic water production by adding chemicals to deionized water. These models of hard and soft water were used for brewing pale bottom-fermented beer. Samples of wort, hopped wort, young beer and beer were taken during different phases of beer production. Then they were modified according to the chosen method and analysed. For B vitamins HPLC-DAD was used for quantification. According to the results water pH affects analytes content during the beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG compared to soft water. The beer made from hard water also contained more B vitamins.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018)

ISBN

978-80-7509-597-8

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

302-308

Název nakladatele

Neuveden

Místo vydání

neuveden

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

000462205300056