Non-microbiological turbidity of beer: Part 1 – semireview

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000018" target="_blank" >RIV/60193697:_____/21:N0000018 - isvavai.cz</a>

Výsledek na webu

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/249" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/249</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2021.67.484" target="_blank" >10.18832/kp2021.67.484</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Non-microbiological turbidity of beer: Part 1 – semireview

Popis výsledku v původním jazyce

Beer is a complex mixture consisting of hundreds of chemical substances. Some of them are macromolecules, such as proteins and polysaccharides that together with polyphenolic compounds form poorly soluble complexes causing beer turbidity or cold colloidal turbidity. Furthermore, beer turbidity can be caused also by procedural particles entering into beer during brewing process (filtration and stabilization aids) or by foreign particles from external environment (mechanical impurities). If turbidity, sediment or individual particles occur in filtered and stabilized beer, their origin must be determined since brilliant visual impression of the filtered beer influences an opinion of customers on a specific product. The identification of different species of turbidity using microscopic image, particle staining, enzymatic analysis or identification precursors is clearly described in this paper. The study includes pictorial documentation of various particles that may be part of beer turbidity.

Název v anglickém jazyce

Non-microbiological turbidity of beer: Part 1 – semireview

Popis výsledku anglicky

Beer is a complex mixture consisting of hundreds of chemical substances. Some of them are macromolecules, such as proteins and polysaccharides that together with polyphenolic compounds form poorly soluble complexes causing beer turbidity or cold colloidal turbidity. Furthermore, beer turbidity can be caused also by procedural particles entering into beer during brewing process (filtration and stabilization aids) or by foreign particles from external environment (mechanical impurities). If turbidity, sediment or individual particles occur in filtered and stabilized beer, their origin must be determined since brilliant visual impression of the filtered beer influences an opinion of customers on a specific product. The identification of different species of turbidity using microscopic image, particle staining, enzymatic analysis or identification precursors is clearly described in this paper. The study includes pictorial documentation of various particles that may be part of beer turbidity.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Svazek periodika

67

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

484–497

Kód UT WoS článku

000708157900003

EID výsledku v databázi Scopus

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