Chemical and sensory profiles of beers from 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_____%2F19%3AN0000050" target="_blank" >RIV/60193697:_____/19:N0000050 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2162" target="_blank" >http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2162</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic

Popis výsledku v původním jazyce

Though detailed analysis of malt provides information on its suitability for processing in the brewery, unequivocal relationship between the quality characteristics of the malt and the sensory properties of the beer is not clear. Pilot brewing tests with twelve malting barley varieties registered in the Czech Republic with detailed chemical and sensory analysis were repeated for four years. The results showed some specific 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 and, moreover, the interaction of individual basic descriptors of beer taste. The colour of beers and the polyphenols are affected by decoction mashing, the prediction of beer values from malt analysis is limited. Based on the overall sensory impression, only the best-rated beers (Laudis 550, Bojos and Francin) from the worst-rated KWS Irina variety were distinguished. The harvest year-dependent proteins in barley significantly influenced the malt and beer quality. The varieties were partially distinguished by a principal component analysis of the basic sensory descriptors, but the important factor was the harvest year.

Název v anglickém jazyce

Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic

Popis výsledku anglicky

Though detailed analysis of malt provides information on its suitability for processing in the brewery, unequivocal relationship between the quality characteristics of the malt and the sensory properties of the beer is not clear. Pilot brewing tests with twelve malting barley varieties registered in the Czech Republic with detailed chemical and sensory analysis were repeated for four years. The results showed some specific 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 and, moreover, the interaction of individual basic descriptors of beer taste. The colour of beers and the polyphenols are affected by decoction mashing, the prediction of beer values from malt analysis is limited. Based on the overall sensory impression, only the best-rated beers (Laudis 550, Bojos and Francin) from the worst-rated KWS Irina variety were distinguished. The harvest year-dependent proteins in barley significantly influenced the malt and beer quality. The varieties were partially distinguished by a principal component analysis of the basic sensory descriptors, but the important factor was the harvest year.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

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)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

58

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

14

Strana od-do

349-362

Kód UT WoS článku

000502811500006

EID výsledku v databázi Scopus

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