Čistý vliv osmotického tlaku mladiny na průběh kvašení, vitalitu kvasnic, chuť piva a zákal

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F09%3A%230000466" target="_blank" >RIV/60193697:_____/09:#0000466 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61388971:_____/09:00327361

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

Popis výsledku v původním jazyce

The net effect of increased wort osmolarity on fermentation time, yeast vitality and sedimentation, beer flavor, and haze was determined in fermentations with 12 degrees Plato all-malt wort supplemented with sorbitol to reach osmolarity equal to 16 and 20. Fermentations in 16 and 20 worts decreased yeast vitality measured as acidification power (AP) by a maximum of 10 percent, lowered yeast proliferation, and increased fermentation time. Repitching aggravated these effects. The 3rd back to normal pitching into 12 wort restored the yeast AP and reproductive abilities while the extended fermentation time remained. Yeast sedimentation in 16 and 20 worts was delayed but increased about two times at fermentation end relative to that in 12 wort. Beer brewedat increased osmolarity was characterized by increased levels of diacetyl and pentanedione and lower levels of dimethylsulfide and acetaldehyde. Esters and higher alcohols displayed small variations irrespective of wort osmolarity or repi

Název v anglickém jazyce

Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

Popis výsledku anglicky

The net effect of increased wort osmolarity on fermentation time, yeast vitality and sedimentation, beer flavor, and haze was determined in fermentations with 12 degrees Plato all-malt wort supplemented with sorbitol to reach osmolarity equal to 16 and 20. Fermentations in 16 and 20 worts decreased yeast vitality measured as acidification power (AP) by a maximum of 10 percent, lowered yeast proliferation, and increased fermentation time. Repitching aggravated these effects. The 3rd back to normal pitching into 12 wort restored the yeast AP and reproductive abilities while the extended fermentation time remained. Yeast sedimentation in 16 and 20 worts was delayed but increased about two times at fermentation end relative to that in 12 wort. Beer brewedat increased osmolarity was characterized by increased levels of diacetyl and pentanedione and lower levels of dimethylsulfide and acetaldehyde. Esters and higher alcohols displayed small variations irrespective of wort osmolarity or repi

Druh

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

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Applied Microbiology and Biotechnology

ISSN

0175-7598

e-ISSN

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Svazek periodika

82

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000265382200004

EID výsledku v databázi Scopus

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