Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925445" target="_blank" >RIV/62156489:43210/24:43925445 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.18832/kp2024.70.905" target="_blank" >https://doi.org/10.18832/kp2024.70.905</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2024.70.905" target="_blank" >10.18832/kp2024.70.905</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Popis výsledku v původním jazyce

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties - Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties - Bojos and Sebastian (2005) were evaluated. These beers have been flavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties - Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression.

Název v anglickém jazyce

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Popis výsledku anglicky

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties - Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties - Bojos and Sebastian (2005) were evaluated. These beers have been flavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties - Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

2570-8619

Svazek periodika

70

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

905-909

Kód UT WoS článku

001256896500001

EID výsledku v databázi Scopus

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