Kvasny prumysl最新文献

Barley varieties registered in the Slovak Republic after the harvest of 2023 2023 年收获后在斯洛伐克共和国注册的大麦品种

Kvasny prumysl Pub Date : 2024-04-16 DOI: 10.18832/kp2024.70.881

V. Psota, M. Svorad, Markéta Garčárová, R. Boško

引用次数: 0

Alpha acids content in Czech hops from the 2023 harvest – forecasts, reality and trends 2023年收获的捷克啤酒花中的α-酸含量--预测、现实和趋势

Kvasny prumysl Pub Date : 2024-04-16 DOI: 10.18832/kp2024.70.873

Karel Krofta, A. Mikyška, Gabriela Fritschová, František Kroupa, Jana Tichá

{"title":"Alpha acids content in Czech hops from the 2023 harvest – forecasts, reality and trends","authors":"Karel Krofta, A. Mikyška, Gabriela Fritschová, František Kroupa, Jana Tichá","doi":"10.18832/kp2024.70.873","DOIUrl":"https://doi.org/10.18832/kp2024.70.873","url":null,"abstract":"The most important weather factor for the hop growing season in 2023 was the rainy period in the last decade of July and the first decade of August, which replaced the previously warm and dry weather. Heavy rainfall with a total of 60–100 mm of water and temperatures in the range of 20–25 °C saved the annual hop harvest from the yield decline that occurred in 2022. However, the above-average harvest of nearly 7000 tonnes and a yield of 1.44 t/ha was achieved at the expense of the bitter compound content of most varieties. The alpha acid content of Saaz hops was well below 3.0% w/w in all hop-growing regions, one of the lowest levels for the last 10 years. It is even lower than the extremely hot and dry year 2022 and comparable to 2015. Lower levels of alpha acids were also found in Sládek (4.8–6.7% w/w), Premiant (6.9–7.9% w/w) and Saaz Special (4.3% w/w). The varieties Agnus, Rubín and Vital contained stable amounts of alpha acids in the range of 11–13% w/w, which is about the same as in previous years. The total production of alpha acids in Czech hops from the 2023 harvest was 253 tons, which is average in a longerterm comparison. Saaz hops accounted for only 55% of the total production, although they are grown on 83.3% of the harvest area.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"4 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort 麦芽和煎煮糖化对麦汁多酚和抗自由基能力的影响研究

Kvasny prumysl Pub Date : 2024-02-15 DOI: 10.18832/kp2024.70.846

A. Mikyška, M. Jurkovă

{"title":"Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort","authors":"A. Mikyška, M. Jurkovă","doi":"10.18832/kp2024.70.846","DOIUrl":"https://doi.org/10.18832/kp2024.70.846","url":null,"abstract":"Mashing is one of the key operations in beer brewing. Together with polyphenolic compounds it can affect the quality and stability of beer. In our pilot brewing trials of pale lager (200 L), malts of three barley varieties were compared using either infusion or double decoction mashing. Total polyphenols, anthocyanogens and flavanoids were determined in sweet and hopped wort. Free phenolics were measured by HPLC coupled with coulometric detection. Antiradical power was determined by RC-DCPI, ARA-DPPH and ESR-T150 methods. In this way the influence of mashing method and barley variety on polyphenols and antiradical activity of sweet wort was demonstrated showing that the effect of mashing was stronger (ANOVA). The results showed significantly higher, i.e. by tens of per cent, levels of all polyphenols studied in both the decoction sweet wort and hopped wort. The decoction process resulted in higher levels of the antiradical power, ARA-DPPH (37–47%) and RC-DCPI (25–60%). A cluster analysis partitioned 28 free phenolic compounds in sweet wort primarily by variety and secondarily by mashing. The Malz malt showed a greater increase in polyphenols, free phenolic compounds and antiradical power in the decoction process compared to the Bojos and Sebastian malts. Decoction mashing introduces higher levels of phenolic antioxidants into the beer with the potential to improve the sensory stability of the beer and provide health benefits to the consumer. The different behaviour of malts and barley varieties needs to be better elucidated in further research.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"330 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140455422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality of malting barley grain in the Czech Republic, crop 2023 捷克共和国 2023 年麦芽大麦谷物的质量

Kvasny prumysl Pub Date : 2024-02-15 DOI: 10.18832/kp2024.70.865

R. Boško, V. Psota

引用次数: 0

Isolation, selection and characterisation of microorganisms with potential to form unique consortium for wine production 分离、筛选和鉴定有可能形成独特葡萄酒生产联合体的微生物

Kvasny prumysl Pub Date : 2024-02-15 DOI: 10.18832/kp2024.70.855

Adrienn Dallos, Jana Juříková, V. Paulíček, Martin Gajdošík, Vendula Pavelková, Veronika Andrýsková

{"title":"Isolation, selection and characterisation of microorganisms with potential to form unique consortium for wine production","authors":"Adrienn Dallos, Jana Juříková, V. Paulíček, Martin Gajdošík, Vendula Pavelková, Veronika Andrýsková","doi":"10.18832/kp2024.70.855","DOIUrl":"https://doi.org/10.18832/kp2024.70.855","url":null,"abstract":"This paper focuses on a selection of microorganisms that should eventually form a Defined Consortium of Wine Microorganisms. The consortium might serve as a sophisticated oenological product for the production of wine with attractive organoleptic features.\u0000The Defined Consortium of Wine Microorganisms was obtained from non-saccharomyces and saccharomyces yeasts and lactic acid bacteria isolated from places where autochthonous microflora can be expected to occur (grape berries, wine lees or cellar spaces). A total of 42 microorganisms were obtained by surface smears, fallouts from the air or isolation from fermented must. All isolates were then tested and the best strains were selected on the basis of technological and phenotypic characterization using standard microbiological techniques. The main criteria for the selection of strains were the ability to ferment and the production of organoleptically active compounds. Sulphur dioxide or ethanol tolerance, β-glucosidase activity, a taxonomic identification, the tendency to produce sulphane or the ability of lactic acid bacteria to perform malolactic fermentation were also considered. According to these results, the non-saccharomyces yeast Starmerella bacillaris, the saccharomyces yeast Saccharomyces cerevisiae and the lactic acid bacterium Levilactobacillus brevis were selected as part of the Defined Consortium of Wine Microorganisms.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"170 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140456262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How maturation time affects the chemical and sensory profile of pale lager beer 熟成时间如何影响淡啤酒的化学和感官特征

Kvasny prumysl Pub Date : 2023-08-15 DOI: 10.18832/kp2023.69.755

A. Mikyška, K. Štěrba, Tomáš Horák

{"title":"How maturation time affects the chemical and sensory profile of pale lager beer","authors":"A. Mikyška, K. Štěrba, Tomáš Horák","doi":"10.18832/kp2023.69.755","DOIUrl":"https://doi.org/10.18832/kp2023.69.755","url":null,"abstract":"The maturation of beer is an important production step with an impact on its quality. Changes in the chemical and sensory profile between 2 and 6 weeks of cold maturation were evaluated in pilot brews (200 l) of a pale lager of 11% and 15% original gravity. In addition to the basic analytical parameters and shelf life, volatiles, hop essential oils, fatty acids, amino acids and stale flavour aldehydes were monitored. The sensory quality of the beers was evaluated using descriptive method. The dynamics of changes in the monitored groups of analytes during maturation of the tested variants was different, but without substantial influence on the overall impression and shelf life of the beer. Under the experimental conditions, it was possible to reduce the maturation time of a common Czech-style lager to 2 weeks of cold lagering. The gradual slight improvement in the overall impression of beers brewed at original gravity indicates the need for a long maturation period to fine-tune the sensory profile of premium lagers. A short maturation period of 2 weeks appears to be beneficial for beers brewed using a high gravity brewing protocol. The findings obtained can be a useful guide for optimising the maturation of Czech-style lager in practice, although the dynamics of changes in the monitored substances and their influence on the sensory characteristics of the beer may be to some degree different when scaled up to operational practice.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78620743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Detection of the internal pressure in beer cans by measuring the force-displacement curves 用力-位移曲线法检测啤酒罐内压力

Kvasny prumysl Pub Date : 2023-08-15 DOI: 10.18832/kp2023.69.771

P. Gabriel, R. Král, R. Beneš

引用次数: 0

Brewer´s spent yeasts for oenology: from characterisation to must fermentation 酿酒用酵母:从特征到必须发酵

Kvasny prumysl Pub Date : 2023-08-15 DOI: 10.18832/kp2023.69.765

Michael B. Montalbano, K. Rydzá, J. Blažek, Ondřej Šnajdar, V. Paulíček

引用次数: 0

Control of malting barley Fusarium head blight by bioagents 生物制剂防治麦芽枯萎病的研究

Kvasny prumysl Pub Date : 2023-06-15 DOI: 10.18832/kp2023.69.747

Z. Gazdík, Tomáš Vymětal, R. Koprna, L. Lojková, R. Cerkal

{"title":"Control of malting barley Fusarium head blight by bioagents","authors":"Z. Gazdík, Tomáš Vymětal, R. Koprna, L. Lojková, R. Cerkal","doi":"10.18832/kp2023.69.747","DOIUrl":"https://doi.org/10.18832/kp2023.69.747","url":null,"abstract":"The routine and prophylactic use of fungicides in cereals leads to increased aggressiveness of Fusarium infections. Cross-resistance to triazole compounds represents a significant health risk to both plants and humans. The application of some widely used fungicides causes increased production of DON. Residual concentrations of hydrophobic triazoles change chemical profile of malt and cause delayed fermentation with an impact on alcohol content. Increasing legislative restrictions of pesticide applications encourage the search for alternatives, starting with the overview of current state of knowledge on biological protection against Fusarium spp. Despite the fact that bioagents have been researched intensively, including field applications and several registrations, biological preparations for disease control against Fusarium head blight (FHB) of malting barley are not used on a mass scale. Generally, bioagents appear to be quite sensitive to environmental changes and soil variability, which causes problems with the evaluation of their effectiveness under field conditions. For efficient disease control of malting barley, the application based on biopreparations registered against FHB combined with weather prediction system can be recommended. With an emphasis on the occurrence of Fusarium graminearum as a key producer of deoxynivalenol (DON), the prediction system for malting barley should be employed from plant emerging to milk stage. When predicting a high incidence of the pathogen, chemical intervention must be considered. However, repeated application of bioagents in field conditions together with the implementation of bioagents directly into the malting process proved to be a promising way to decrease chemical interventions from the cultivation of malting barley.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78711075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Brewers lost in wild yeast nomenclature 酿酒商迷失在野生酵母的命名法中

Kvasny prumysl Pub Date : 2023-04-15 DOI: 10.18832/kp2023.69.707

L. Kyselová, Katarína Hanzalíková, D. Matoulková, P. Kubizniaková

引用次数: 0