Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark "Czech Beer"

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU154793" target="_blank" >RIV/00216305:26310/24:PU154793 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.ifrj.upm.edu.my/31%20(05)%202024/18%20-%20IFRJ23289.R1.pdf" target="_blank" >http://www.ifrj.upm.edu.my/31%20(05)%202024/18%20-%20IFRJ23289.R1.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.47836/ifrj.31.5.18" target="_blank" >10.47836/ifrj.31.5.18</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark "Czech Beer"

Popis výsledku v původním jazyce

The present work conducted a comparative chemical analysis of traditional Czech beers with degrees Plato (degrees P) ranging from 10 degrees to 12 degrees. As some breweries in the Czech Republic may use the protected geographical indication mark (PGI) "Czech Beer" (provided that the production conditions are met), differences in the chemical composition of beers, with and without the PGI, may arise. Significant differences were observed in the chemical composition of Czech beers with different degrees P values. Generally, beers with 12 degrees P exhibited significantly higher concentrations in all examined parameters, including total protein content, total carbohydrate content, total phenolic content, concentration of individual phenolic compounds, ABTS and DPPH radical scavenging capacity, organic acid concentration, and concentrations of selected elements compared to beers with 10 degrees P. The results also indicated that beers, with and without the PGI, particularly the 12 degrees P beers, did not differ in terms of chemical composition. This suggests that the production of these beers in the Czech Republic adheres to traditional brewing practices, using quality malt and typical Czech hop varieties.

Název v anglickém jazyce

Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark "Czech Beer"

Popis výsledku anglicky

The present work conducted a comparative chemical analysis of traditional Czech beers with degrees Plato (degrees P) ranging from 10 degrees to 12 degrees. As some breweries in the Czech Republic may use the protected geographical indication mark (PGI) "Czech Beer" (provided that the production conditions are met), differences in the chemical composition of beers, with and without the PGI, may arise. Significant differences were observed in the chemical composition of Czech beers with different degrees P values. Generally, beers with 12 degrees P exhibited significantly higher concentrations in all examined parameters, including total protein content, total carbohydrate content, total phenolic content, concentration of individual phenolic compounds, ABTS and DPPH radical scavenging capacity, organic acid concentration, and concentrations of selected elements compared to beers with 10 degrees P. The results also indicated that beers, with and without the PGI, particularly the 12 degrees P beers, did not differ in terms of chemical composition. This suggests that the production of these beers in the Czech Republic adheres to traditional brewing practices, using quality malt and typical Czech hop varieties.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10400 - Chemical sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

International Food Research Journal

ISSN

2231-7546

e-ISSN

—

Svazek periodika

31

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

MY - Malajsie

Počet stran výsledku

12

Strana od-do

1311-1322

Kód UT WoS článku

001357982700018

EID výsledku v databázi Scopus

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