Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00198191" target="_blank" >RIV/62156489:43210/12:00198191 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.mendelu.cz/dok_server/slozka.pl?id=57208;download=98695" target="_blank" >http://www.mendelu.cz/dok_server/slozka.pl?id=57208;download=98695</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Popis výsledku v původním jazyce

This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno - Žebětín) produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU), where beer is produced in a simpler and less energy -- demanding infusion method. At all the beer samples the basic analytical parametersof real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, a

Název v anglickém jazyce

Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Popis výsledku anglicky

This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno - Žebětín) produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU), where beer is produced in a simpler and less energy -- demanding infusion method. At all the beer samples the basic analytical parametersof real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

60

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

137-144

Kód UT WoS článku

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EID výsledku v databázi Scopus

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