Preparation of malts for production of special beers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516633" target="_blank" >RIV/70883521:28110/17:63516633 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/17:43913140

Výsledek na webu

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/773" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/773</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/773" target="_blank" >10.5219/773</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Preparation of malts for production of special beers

Popis výsledku v původním jazyce

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one.

Název v anglickém jazyce

Preparation of malts for production of special beers

Popis výsledku anglicky

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

441-445

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85023199393