Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907636" target="_blank" >RIV/62156489:43210/15:43907636 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.joaat.com/uploadfile/2015/0907/20150907110924712.pdf" target="_blank" >http://www.joaat.com/uploadfile/2015/0907/20150907110924712.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.12720/joaat.2.2.134-137" target="_blank" >10.12720/joaat.2.2.134-137</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

Popis výsledku v původním jazyce

The content of volatile substances was analysed in relation to beer production technology using a gas chromatograph along with a mass spectrometric detector (GC-MS). Wort boiling increases the percentage of ?-myrcene compared with other components of theessential oil of hops while reducing the level of malt volatiles except for furanmethanol. Maltol loss through evaporation exceeds the production during the Maillard reaction. The concentration of fermentation products was detected to be the highest onday 4 of fermenting. Secondary fermentation results in a noticeable decrease in the content of esters over the initial weeks of the process. The content of volatiles in the beer wort is not proportional to their production during wort boiling and fermentation. The evaporation of volatile substances can be reduced by using high-pressure wort pans. During fermentation the volatile substances are expelled by carbon dioxide; the process can be limited using closed fermentation tanks.

Název v anglickém jazyce

Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

Popis výsledku anglicky

The content of volatile substances was analysed in relation to beer production technology using a gas chromatograph along with a mass spectrometric detector (GC-MS). Wort boiling increases the percentage of ?-myrcene compared with other components of theessential oil of hops while reducing the level of malt volatiles except for furanmethanol. Maltol loss through evaporation exceeds the production during the Maillard reaction. The concentration of fermentation products was detected to be the highest onday 4 of fermenting. Secondary fermentation results in a noticeable decrease in the content of esters over the initial weeks of the process. The content of volatiles in the beer wort is not proportional to their production during wort boiling and fermentation. The evaporation of volatile substances can be reduced by using high-pressure wort pans. During fermentation the volatile substances are expelled by carbon dioxide; the process can be limited using closed fermentation tanks.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EE2.3.30.0031" target="_blank" >EE2.3.30.0031: Postdoktorské pozice v technických a ekonomických oborech na MENDELU</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Journal of Advanced Agricultural Technologies

ISSN

2373-423X

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

4

Strana od-do

134-137

Kód UT WoS článku

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EID výsledku v databázi Scopus

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