The content of hop prenylflavonoids in Czech and foreign beers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F10%3A%230000308" target="_blank" >RIV/14864347:_____/10:#0000308 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The content of hop prenylflavonoids in Czech and foreign beers

Popis výsledku v původním jazyce

Content of isoxanthohumol (IX) in most of Czech and foreign beer brands did not exceed limit of 2000 mg.l-1. Concentration of xanthohumol (XN) was up to 100 mg.l-1. The most of prenylflavonoids out of all investigated beers were found in Czech dark 12 %lager - 2500 mg.l-1 IX a 500 mg.l-1 XN. In average less prenylflavonoids were found in draught and alcohol-free beer brands due to lower hopping rate and higher proportion of CO2-extracts. Level of IX in beer can be influenced by choice of hop veriety with higher XN/alpha acid ratio. The most of prenylflavonoids is inserted into brewing process if vatieties Sládek and Saaz are used for hopping. Total rate of xanthohumol utilisation during beer production in full-scale is approximately 20-30 %. Tracing of the stability of IX and XN contents in bottled beers which was done in the time period of 3 months showed, that concentration of isoxanthohumol is reduced by 10-15 % based on storage temperature.

Název v anglickém jazyce

The content of hop prenylflavonoids in Czech and foreign beers

Popis výsledku anglicky

Content of isoxanthohumol (IX) in most of Czech and foreign beer brands did not exceed limit of 2000 mg.l-1. Concentration of xanthohumol (XN) was up to 100 mg.l-1. The most of prenylflavonoids out of all investigated beers were found in Czech dark 12 %lager - 2500 mg.l-1 IX a 500 mg.l-1 XN. In average less prenylflavonoids were found in draught and alcohol-free beer brands due to lower hopping rate and higher proportion of CO2-extracts. Level of IX in beer can be influenced by choice of hop veriety with higher XN/alpha acid ratio. The most of prenylflavonoids is inserted into brewing process if vatieties Sládek and Saaz are used for hopping. Total rate of xanthohumol utilisation during beer production in full-scale is approximately 20-30 %. Tracing of the stability of IX and XN contents in bottled beers which was done in the time period of 3 months showed, that concentration of isoxanthohumol is reduced by 10-15 % based on storage temperature.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

56

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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