Senzorické hodnocení kontinuálně kvašeného piva a vliv procesních parametrů na jeho chuťový profil

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015627" target="_blank" >RIV/60461373:22330/05:00015627 - 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

Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile

Popis výsledku v původním jazyce

Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system. This work deals with a complete continuous beer fermentation consisting of an airlift and a packed-bed reactor containing yeast immobilized on spent grains and corncobs, respectively. The goal was to study the influence of process parameters on bioreactor performance and flavour profile of beer. Consumers consideredthe continuously fermented beer to be of a regular quality. The possibility of flavour adjustments by changing the process parameters was proved by a panel of experienced tasters.

Název v anglickém jazyce

Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile

Popis výsledku anglicky

Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system. This work deals with a complete continuous beer fermentation consisting of an airlift and a packed-bed reactor containing yeast immobilized on spent grains and corncobs, respectively. The goal was to study the influence of process parameters on bioreactor performance and flavour profile of beer. Consumers consideredthe continuously fermented beer to be of a regular quality. The possibility of flavour adjustments by changing the process parameters was proved by a panel of experienced tasters.

Druh

O - Ostatní výsledky

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

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