The impact of used different colored raw materials on colour of produced beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F19%3A81758" target="_blank" >RIV/60460709:41310/19:81758 - isvavai.cz</a>

Výsledek na webu

<a href="http://proceedings.tae-conference.cz/2019/" target="_blank" >http://proceedings.tae-conference.cz/2019/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The impact of used different colored raw materials on colour of produced beer

Popis výsledku v původním jazyce

The aim of this article is to analyse the impact of the colour of the main raw materials used for beer production on the colour of brewed beer. The colour of beer is an important user standard whereby the consumer evaluates the beverage first, before the smell and taste are applied. The process of beer brewing using two mash process was provided in the experimental brewery in the Department University of Life Sciences Prague, the beer brand Suchdolsky Jenik. Laboratory trials were focused on the study of influence of the colour of malt, hops and brewers yeast. These raw materials were tested by spectrophotometric measurements according to the colours CIELAB system by the Spectrophotometer CM-600d Konica Minoltaand Spectrophotometer HACH Lange DR 500. The effect of four different types of malts and malt grist (Pilsner Malt, Munich Malt, Caramel Malt and Colouring Malt), Saazer Variety of hops on colour of produced beer was analysed.

Název v anglickém jazyce

The impact of used different colored raw materials on colour of produced beer

Popis výsledku anglicky

The aim of this article is to analyse the impact of the colour of the main raw materials used for beer production on the colour of brewed beer. The colour of beer is an important user standard whereby the consumer evaluates the beverage first, before the smell and taste are applied. The process of beer brewing using two mash process was provided in the experimental brewery in the Department University of Life Sciences Prague, the beer brand Suchdolsky Jenik. Laboratory trials were focused on the study of influence of the colour of malt, hops and brewers yeast. These raw materials were tested by spectrophotometric measurements according to the colours CIELAB system by the Spectrophotometer CM-600d Konica Minoltaand Spectrophotometer HACH Lange DR 500. The effect of four different types of malts and malt grist (Pilsner Malt, Munich Malt, Caramel Malt and Colouring Malt), Saazer Variety of hops on colour of produced beer was analysed.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceeding of 7th International Conference on Trends in Agricultural Engineering 2019

ISBN

978-80-213-2953-9

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

193-198

Název nakladatele

Czech University of Life Sciences Prague Kamýcká 129, Prague

Místo vydání

Prague

Místo konání akce

Prague

Datum konání akce

17. 9. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000521578500035