Yeast hunting for production of non-traditional beer style

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000064" target="_blank" >RIV/60193697:_____/23:N0000064 - 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

Yeast hunting for production of non-traditional beer style

Popis výsledku v původním jazyce

Interest in beers that carry interesting olfactory and taste profiles is great nowadays. For the insulation of yeast, which is used to produce interesting beers, the term yeast hunting is introduced. Various methodologies of collection, processing and identification of yeasts that are taken from the natural environment of bio-orchards are tested. Yeasts are taken from the fruit, which is in maximum ripeness. Subscriptions are also focused on others commodities from orchards: kvass in wooden barrel, tree leaves, tree bark, pond water used to irrigate the orchard. A mixture of unique yeast obtained from orchards as well as isolated yeast monocultures will be identified using biochemical methods as well as molecular (RTPCR). The result of this work will be a unique yeast blend and yeast monoculture, usable for different beer styles - alcoholic and non-alcoholic beer. Poster at international symposium 15th Trends in Brewing , KU Leuven - Technology Campus Ghent, Belgium, April 2nd - 6th, 2023.

Název v anglickém jazyce

Yeast hunting for production of non-traditional beer style

Popis výsledku anglicky

Interest in beers that carry interesting olfactory and taste profiles is great nowadays. For the insulation of yeast, which is used to produce interesting beers, the term yeast hunting is introduced. Various methodologies of collection, processing and identification of yeasts that are taken from the natural environment of bio-orchards are tested. Yeasts are taken from the fruit, which is in maximum ripeness. Subscriptions are also focused on others commodities from orchards: kvass in wooden barrel, tree leaves, tree bark, pond water used to irrigate the orchard. A mixture of unique yeast obtained from orchards as well as isolated yeast monocultures will be identified using biochemical methods as well as molecular (RTPCR). The result of this work will be a unique yeast blend and yeast monoculture, usable for different beer styles - alcoholic and non-alcoholic beer. Poster at international symposium 15th Trends in Brewing , KU Leuven - Technology Campus Ghent, Belgium, April 2nd - 6th, 2023.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/FW04020110" target="_blank" >FW04020110: Využití lokálních kmenů kvasinek pro vývoj nových receptur piv typu "Czech wild ale"</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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