Effect of storage duration and atmosphere on the content and price of hop alpha bitter acids

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A75011" target="_blank" >RIV/60460709:41310/17:75011 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1515/sab-2017-0032" target="_blank" >http://dx.doi.org/10.1515/sab-2017-0032</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/sab-2017-0032" target="_blank" >10.1515/sab-2017-0032</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of storage duration and atmosphere on the content and price of hop alpha bitter acids

Popis výsledku v původním jazyce

The quality of hops is significantly affected by the content of alpha bitter acids. Maintaining it with minimum losses lies within the competence of both the hop grower and processor depending on how they follow the optimum harvest technology, storage conditions, and post-harvest hop processing. That indicator is considerably affected by the hop storage method, i.e. whether the warehouse is air-conditioned or not, as well as the storage duration. The alpha bitter acid content should not be reduced during storage. The objective of this paper is an analysis of the alpha bitter acid content in the Saaz hop variety in a technological sequence of operations starting with drying at the grower and finishing with six-month storing at the processor, with three storage variants: an air-conditioned warehouse, non-conditioned warehouse, and a variant in which the square bale is moved after 60 days from a non-conditioned warehouse into an air-conditioned warehouse. The analysis of samples to identify the alpha bi

Název v anglickém jazyce

Effect of storage duration and atmosphere on the content and price of hop alpha bitter acids

Popis výsledku anglicky

The quality of hops is significantly affected by the content of alpha bitter acids. Maintaining it with minimum losses lies within the competence of both the hop grower and processor depending on how they follow the optimum harvest technology, storage conditions, and post-harvest hop processing. That indicator is considerably affected by the hop storage method, i.e. whether the warehouse is air-conditioned or not, as well as the storage duration. The alpha bitter acid content should not be reduced during storage. The objective of this paper is an analysis of the alpha bitter acid content in the Saaz hop variety in a technological sequence of operations starting with drying at the grower and finishing with six-month storing at the processor, with three storage variants: an air-conditioned warehouse, non-conditioned warehouse, and a variant in which the square bale is moved after 60 days from a non-conditioned warehouse into an air-conditioned warehouse. The analysis of samples to identify the alpha bi

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QJ1510004" target="_blank" >QJ1510004: Šetrný způsob konzervace pivovarských a dalších cenných látek chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

—

Svazek periodika

48

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

245-251

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85040194750