Quality analysis of Norwegian farmhouse malt: A case study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F24%3AN0000020" target="_blank" >RIV/60193697:_____/24:N0000020 - isvavai.cz</a>

Výsledek na webu

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/314" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/314</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2024.70.927" target="_blank" >10.18832/kp2024.70.927</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Quality analysis of Norwegian farmhouse malt: A case study

Popis výsledku v původním jazyce

In this case study, we conducted a detailed investigation into the quality of Norwegian farmhouse malt. We analysed the physical, chemical, and organoleptic properties of the malt. Our findings indicate that a specific sample of Norwegian farmhouse malt exhibits a distinct quality, attributed to the production process and the use of a non-malting barley variety with high nitrogen content. The sample of Norwegian farmhouse malt showed low values for all basic malting characteristics. Low values were found especially in cytolytic modification. Additionally, the sensory characteristics of this malt differed significantly from those of conventional, industrially produced malts, especially the smell of the malt and then the smell of the mash after smoke was distinctive.

Název v anglickém jazyce

Quality analysis of Norwegian farmhouse malt: A case study

Popis výsledku anglicky

In this case study, we conducted a detailed investigation into the quality of Norwegian farmhouse malt. We analysed the physical, chemical, and organoleptic properties of the malt. Our findings indicate that a specific sample of Norwegian farmhouse malt exhibits a distinct quality, attributed to the production process and the use of a non-malting barley variety with high nitrogen content. The sample of Norwegian farmhouse malt showed low values for all basic malting characteristics. Low values were found especially in cytolytic modification. Additionally, the sensory characteristics of this malt differed significantly from those of conventional, industrially produced malts, especially the smell of the malt and then the smell of the mash after smoke was distinctive.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

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

70

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

927-935

Kód UT WoS článku

001351395400001

EID výsledku v databázi Scopus

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