Utilizing malt from purple wheat Konini variety for production of top-fermented beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906867" target="_blank" >RIV/62156489:43210/15:43906867 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Utilizing malt from purple wheat Konini variety for production of top-fermented beer

Popis výsledku v původním jazyce

This experiment is focused on the influence of malt produced from purple Konini wheat, which underwent kilning at 80oC, 100oC, and 120oC, on the resulting quality of the top-fermented beer. In the production of six different samples of beer we have usedtwo ratios of barley and wheat malt (50:50, 70:30). Individual samples were subjected to sensory evaluation including evaluation of colour. We have determined the extract content (actual and apparent), alcohol, and original gravity of the hopped wort. The highest alcohol content (5.25%) occurs in samples using light caramel wheat malt in both ratios of malt. The contents of both actual and apparent extract were increased to 6.5%, 4.8% resp., by using malt kilned at higher temperature (100oC or 120oC) and using a higher dose of wheat malt. Beers that show the lightest colour (over L* = 80) are those made with a greater proportion of barley malt and malt kilned at lower temperature (80oC). When comparing both ratios used, the better scori

Název v anglickém jazyce

Utilizing malt from purple wheat Konini variety for production of top-fermented beer

Popis výsledku anglicky

This experiment is focused on the influence of malt produced from purple Konini wheat, which underwent kilning at 80oC, 100oC, and 120oC, on the resulting quality of the top-fermented beer. In the production of six different samples of beer we have usedtwo ratios of barley and wheat malt (50:50, 70:30). Individual samples were subjected to sensory evaluation including evaluation of colour. We have determined the extract content (actual and apparent), alcohol, and original gravity of the hopped wort. The highest alcohol content (5.25%) occurs in samples using light caramel wheat malt in both ratios of malt. The contents of both actual and apparent extract were increased to 6.5%, 4.8% resp., by using malt kilned at higher temperature (100oC or 120oC) and using a higher dose of wheat malt. Beers that show the lightest colour (over L* = 80) are those made with a greater proportion of barley malt and malt kilned at lower temperature (80oC). When comparing both ratios used, the better scori

Druh

D - Stať ve sborníku

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

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2015: Proceedings of International PhD Students Conference

ISBN

978-80-7509-363-9

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

343-349

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2015

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000366466100063