Brewing trials of barley varieties registered in the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000043" target="_blank" >RIV/60193697:_____/17:N0000043 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/05/03.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/05/03.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201726" target="_blank" >10.18832/kp201726</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Brewing trials of barley varieties registered in the Czech Republic

Popis výsledku v původním jazyce

Though detailed analysis of malt provides information on the characteristics suitable for its processing in the brewery, the u nequivocal relationship between the quality characteristics of the malt and the fi nal, especially sensory, quality of the beer does not exist. The article summarizes the results of three-year pilot brewing tests with the barley varieties recommended for the production of beer with the protected geographical indication “Czech beer” Blanik, Bojos, Francin, Laudis 550, Malz, Petrus and Vendela and varieties for the production of export malts Kangoo, Sebastian, Sunshine and Xanadu. The results showed some specifi c characteristics of the varieties and contributed to the knowledge of the relations between the quality features of the malt and the sensory quality of the Czech lager beer. The analysis of the Principal Component Analysis (PCA) of the sensory quality of beers partly differentiated varieties for "Czech beer" from the varieties for export malts. The color of beers is affected by decoction mashing, the prediction from malt color is inaccurate. A lower attenuation reduces bitterness and sourness of beers. The palate fullness of the beers was positively infl uenced by the total polyphenols and the bitterness of the beers, the bitterness correlated with beer carbonation.

Název v anglickém jazyce

Brewing trials of barley varieties registered in the Czech Republic

Popis výsledku anglicky

Though detailed analysis of malt provides information on the characteristics suitable for its processing in the brewery, the u nequivocal relationship between the quality characteristics of the malt and the fi nal, especially sensory, quality of the beer does not exist. The article summarizes the results of three-year pilot brewing tests with the barley varieties recommended for the production of beer with the protected geographical indication “Czech beer” Blanik, Bojos, Francin, Laudis 550, Malz, Petrus and Vendela and varieties for the production of export malts Kangoo, Sebastian, Sunshine and Xanadu. The results showed some specifi c characteristics of the varieties and contributed to the knowledge of the relations between the quality features of the malt and the sensory quality of the Czech lager beer. The analysis of the Principal Component Analysis (PCA) of the sensory quality of beers partly differentiated varieties for "Czech beer" from the varieties for export malts. The color of beers is affected by decoction mashing, the prediction from malt color is inaccurate. A lower attenuation reduces bitterness and sourness of beers. The palate fullness of the beers was positively infl uenced by the total polyphenols and the bitterness of the beers, the bitterness correlated with beer carbonation.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2017

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

2570-8619

Svazek periodika

63

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

13

Strana od-do

248–260

Kód UT WoS článku

000430986000004

EID výsledku v databázi Scopus

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