Czech style of brewing – keeping tradition
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F16%3AN0000089" target="_blank" >RIV/60193697:_____/16:N0000089 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Czech style of brewing – keeping tradition
Popis výsledku v původním jazyce
Poster on the world scientific conference "Malting and Brewing Symposium ‘12th Trends in Brewing'" A number of chemical and sensorial markers of Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain a higher residual fermentable extract. According to our long-term monitoring, the average value of difference in attenuation is 4.5 %. Another important characteristic typical for Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the average value at 29 EBC units. Also colour, pH and total polyphenol content are higher in Czech beer. The average values obtained by long-term monitoring were 11.8 EBC, 4.52, and 153 mg/l, respectively. The statistical evaluation of chemical profiles of tested beers (cluster analysis, discrimination analysis, etc., readily separated the brands into two groups, Czech lagers from the others. Moreover, study from 2014-2015 proved that Czech beer contains, among others, a significant concentration of B vitamins and some important phytoestrogens.
Název v anglickém jazyce
Czech style of brewing – keeping tradition
Popis výsledku anglicky
Poster on the world scientific conference "Malting and Brewing Symposium ‘12th Trends in Brewing'" A number of chemical and sensorial markers of Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain a higher residual fermentable extract. According to our long-term monitoring, the average value of difference in attenuation is 4.5 %. Another important characteristic typical for Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the average value at 29 EBC units. Also colour, pH and total polyphenol content are higher in Czech beer. The average values obtained by long-term monitoring were 11.8 EBC, 4.52, and 153 mg/l, respectively. The statistical evaluation of chemical profiles of tested beers (cluster analysis, discrimination analysis, etc., readily separated the brands into two groups, Czech lagers from the others. Moreover, study from 2014-2015 proved that Czech beer contains, among others, a significant concentration of B vitamins and some important phytoestrogens.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
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
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů