Heterocyclic compounds and their changes during brewing process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000041" target="_blank" >RIV/60193697:_____/18:N0000041 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Heterocyclic compounds and their changes during brewing process

Popis výsledku v původním jazyce

Poster. The aim of this work was to monitor the changes of nitrogen heterocyclic compounds (NHC), and oxygen heterocyclic compounds (OHC) concentrations during beer production, the influence of the technology used and also the influence of heterocycles on the final beer sensory profile. The content of heterocyclic compounds in beer is higher if colour or caramel malt is used. The amount of nitrogen containing heterocyclic compounds decreases during fermentation, and the amount of oxygen containing heterocycles increases during wort boiling and fermentation. The used technology (hop addition, HGB) can influence the profile of heterocycles in wort. Brewing of beer with the same colour from different types of malt results into different sensory profile. The correlation was found between some heterocycles concentration and flavors in beer (caramel, roasted, burnt, etc.). 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium.

Název v anglickém jazyce

Heterocyclic compounds and their changes during brewing process

Popis výsledku anglicky

Poster. The aim of this work was to monitor the changes of nitrogen heterocyclic compounds (NHC), and oxygen heterocyclic compounds (OHC) concentrations during beer production, the influence of the technology used and also the influence of heterocycles on the final beer sensory profile. The content of heterocyclic compounds in beer is higher if colour or caramel malt is used. The amount of nitrogen containing heterocyclic compounds decreases during fermentation, and the amount of oxygen containing heterocycles increases during wort boiling and fermentation. The used technology (hop addition, HGB) can influence the profile of heterocycles in wort. Brewing of beer with the same colour from different types of malt results into different sensory profile. The correlation was found between some heterocycles concentration and flavors in beer (caramel, roasted, burnt, etc.). 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

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

2018

Kód důvěrnosti údajů

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