Study of energy-saving wort boiling systems for Czech beer production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001102" target="_blank" >RIV/60193697:_____/15:#0001102 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2015/2/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/2/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of energy-saving wort boiling systems for Czech beer production

Popis výsledku v původním jazyce

The effects of a low-pressure and dynamic low-pressure wort boiling systems on a brewing process economy and quality of the Czech beer were studied in a pilot scale trial brews (200 L) of pale lager beer, that had been prepared in agreement with Protected Geographical Indication Czech beer. The process parameters of brews were designed to make conversion of hop ?-acids and thermal charge of wort in low-pressure and atmospheric wortboiling comparable. Despite the balance-reduced boiling time and equal iso-?-acids content in worts, low-pressure wort boiling systems showed increasing yield of iso-?-acids in beer in a series of atmospherics, dynamic low-pressure and low-pressure wort boiling. Conversely to that, head retention decreased in this order. Low-pressure boiling saved significant amount of time and energy (28% and 25%), but sensorial quality of produced beer was significantly different (evaluated as less pleasant), compared to the classical atmospheric boiling system. Beers prepa

Název v anglickém jazyce

Study of energy-saving wort boiling systems for Czech beer production

Popis výsledku anglicky

The effects of a low-pressure and dynamic low-pressure wort boiling systems on a brewing process economy and quality of the Czech beer were studied in a pilot scale trial brews (200 L) of pale lager beer, that had been prepared in agreement with Protected Geographical Indication Czech beer. The process parameters of brews were designed to make conversion of hop ?-acids and thermal charge of wort in low-pressure and atmospheric wortboiling comparable. Despite the balance-reduced boiling time and equal iso-?-acids content in worts, low-pressure wort boiling systems showed increasing yield of iso-?-acids in beer in a series of atmospherics, dynamic low-pressure and low-pressure wort boiling. Conversely to that, head retention decreased in this order. Low-pressure boiling saved significant amount of time and energy (28% and 25%), but sensorial quality of produced beer was significantly different (evaluated as less pleasant), compared to the classical atmospheric boiling system. Beers prepa

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

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

61

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

26-33

Kód UT WoS článku

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EID výsledku v databázi Scopus

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