The proanthocyanidin profile in beer and its raw materials

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001105" target="_blank" >RIV/60193697:_____/15:#0001105 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2015/10-11/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/10-11/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The proanthocyanidin profile in beer and its raw materials

Popis výsledku v původním jazyce

The presence of proanthocyanidins, substances belonging to the general group of polyphenols in beer is generally rather undesirable due to their tendency to form complexes with proteins, and thereby degrade the colloidal stability of beer. On the other hand, these substances are useful because of their ability to bind free radicals and thereby improve sensory stability of beer. The knowledge of the profile of the proanthocyanidins in beer and raw materials and their individual behavior during the entire technological process could help to address the challenges associated with improving the sensory and colloidal stability of beer. Therefore, we have developed a novel method for determination of proanthocyanidins by liquid chromatography with high resolution mass detection. The method was used to monitor changes in the profile of selected proanthocyanidins during the brewing process and consequently to verify the specificity profile of proanthocyanidins for given variety of Czech hops.

Název v anglickém jazyce

The proanthocyanidin profile in beer and its raw materials

Popis výsledku anglicky

The presence of proanthocyanidins, substances belonging to the general group of polyphenols in beer is generally rather undesirable due to their tendency to form complexes with proteins, and thereby degrade the colloidal stability of beer. On the other hand, these substances are useful because of their ability to bind free radicals and thereby improve sensory stability of beer. The knowledge of the profile of the proanthocyanidins in beer and raw materials and their individual behavior during the entire technological process could help to address the challenges associated with improving the sensory and colloidal stability of beer. Therefore, we have developed a novel method for determination of proanthocyanidins by liquid chromatography with high resolution mass detection. The method was used to monitor changes in the profile of selected proanthocyanidins during the brewing process and consequently to verify the specificity profile of proanthocyanidins for given variety of Czech hops.

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

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

10-11

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

296-304

Kód UT WoS článku

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EID výsledku v databázi Scopus

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