Sensory analysis of malt

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000008" target="_blank" >RIV/60193697:_____/22:N0000008 - isvavai.cz</a>

Výsledek na webu

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/265" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/265</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2022.68.628" target="_blank" >10.18832/kp2022.68.628</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory analysis of malt

Popis výsledku v původním jazyce

Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.

Název v anglickém jazyce

Sensory analysis of malt

Popis výsledku anglicky

Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.

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

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

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

68

Číslo periodika v rámci svazku

3+4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

628-636

Kód UT WoS článku

000851351200001

EID výsledku v databázi Scopus

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