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Evaluation of variability of the content of alpha and beta acids in Czech bittering hop varieties (Humulus lupulus L.) 捷克苦啤酒花(Humulus lupulus L.)中α和β酸含量变异性的评价

Kvasny prumysl Pub Date : 2023-04-15 DOI: 10.18832/kp2023.69.719

V. Nesvadba, L. Strakova, Gabriela Fritschová, J. Olšovská, J. Charvátová, S. Trnková

{"title":"Evaluation of variability of the content of alpha and beta acids in Czech bittering hop varieties (Humulus lupulus L.)","authors":"V. Nesvadba, L. Strakova, Gabriela Fritschová, J. Olšovská, J. Charvátová, S. Trnková","doi":"10.18832/kp2023.69.719","DOIUrl":"https://doi.org/10.18832/kp2023.69.719","url":null,"abstract":"Czech bitter varieties were evaluated between 2010 and 2022. Hop varieties displayed an average content of alpha acids between 10.24% w/w (Agnus) and 13.73% w/w (Gaia). Variability below 15%, proved good stability of alpha acids content in all tested bittering hops. All varieties showed a decrease in the content of alpha acids over a period of 13 years of hop cultivation. The highest content of beta acids was determined in Gaia (7.30% w/w). In contrast, the lowest content of beta acids was found in Rubín (3.73% w/w). The new bitter genotypes Uran and 5304 had an average alpha acid content of 11.56% w/w and 10.82% w/w, respectively. Uran showed an average beta acid content of 5.47% w/w and for the genotype 5304 it was 3.61% w/w. In terms of the alpha/beta acids ratio, the hop varieties can be divided into three groups. The first group included the varieties with an alpha/beta acids ratio below 2, i.e. Vital, Boomerang and Gaia. While Agnus and Uran displayed an alpha/beta ratio slightly above 2. The highest alpha/beta ratio above 3 was found in Rubín and the 5303 genotype.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78738182","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

Use of common carp waste for pigment production by Monascus purpureus 鲤鱼废物用于红曲霉色素生产的研究

Kvasny prumysl Pub Date : 2023-02-15 DOI: 10.18832/kp2023.69.686

J. Kolek, Marek Driml, Matěj Kumžák, P. Soukup, Frank Szendzielarz, Matěj Šimera, B. Branska, P. Patakova

引用次数: 2

Alpha acids content in Czech hops from harvest 2022 - forecasts, reality and trends 从2022年收获的捷克啤酒花中α酸含量-预测，现实和趋势

Kvasny prumysl Pub Date : 2023-02-15 DOI: 10.18832/kp2023.69.692

A. Mikyška, K. Krofta, Gabriela Fritschová, K. Belešová, František Kroupa, J. Tichá

{"title":"Alpha acids content in Czech hops from harvest 2022 - forecasts, reality and trends","authors":"A. Mikyška, K. Krofta, Gabriela Fritschová, K. Belešová, František Kroupa, J. Tichá","doi":"10.18832/kp2023.69.692","DOIUrl":"https://doi.org/10.18832/kp2023.69.692","url":null,"abstract":"From the brewing and commercial point of view, the content of alpha acids is the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops consists of pre-harvest and harvest predictions and a detailed analysis of reality based on the analysis of all purchasing lots of raw hops. It is differentiated according to varieties and hop growing areas. This article presents the results of the 2022 harvest, discusses the influence of weather conditions, the age of hop gardens and virus-free seedlings on the harvest results, and the relationship of predictions to reality. The average content of alpha acids in the majority Saaz variety in the Saaz, Auscha and Tirschitz hop growing regions was 2.88, 2.80 and 2.63% by weight in the original respectively. In all areas, the alpha acid content has been significantly affected by the age of the hop growths. Hybrid varieties coped with adverse weather conditions much better than most aromatic hops. The total production of alpha acids in Czech hops from the harvest of 2022 was 182.9 tons, one of the lowest in the last 15 years. It is due to the concurrence of two factors: the low yield per hectare and the content of alpha acids in Saaz hops. The cause was, similarly to Germany, an extreme deficit of precipitation and high temperatures during the vegetation season.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89433474","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

A different approach to hop growing 一种不同的啤酒花种植方法

Kvasny prumysl Pub Date : 2023-02-15 DOI: 10.18832/kp2023.69.700

Helena Pluháčková, R. Boško, R. Zámečník, Ondřej Pyšný

引用次数: 0

Characterization of packaging ability to protect beer from light degradation and introduction of a new Packaging Riboflavin Index 啤酒包装防光降解能力的表征及新包装核黄素指数的介绍

Kvasny prumysl Pub Date : 2022-12-15 DOI: 10.18832/kp2022.68.679

P. Gabriel, M. Dienstbier, Karel Fous, D. Matoulková

引用次数: 0

Evaluation of hop yield stability in Czech bitter hop varieties 捷克苦啤酒花品种产量稳定性评价

Kvasny prumysl Pub Date : 2022-12-15 DOI: 10.18832/kp2022.68.674

V. Nesvadba, J. Charvátová, S. Trnková

引用次数: 0

Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties 老而不坏——当前和历史酿造大麦品种的酿造特性比较

Kvasny prumysl Pub Date : 2022-12-15 DOI: 10.18832/kp2022.68.663

A. Mikyška, V. Psota, K. Bojnanská, M. Ondrejovič, M. Musilová, Alena Bezdíčková, Marta Zavřelová

{"title":"Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties","authors":"A. Mikyška, V. Psota, K. Bojnanská, M. Ondrejovič, M. Musilová, Alena Bezdíčková, Marta Zavřelová","doi":"10.18832/kp2022.68.663","DOIUrl":"https://doi.org/10.18832/kp2022.68.663","url":null,"abstract":"Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76854661","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

Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index 啤酒在商品瓶中光降解的直接检测及一种新的光感敏感度指数的介绍

Kvasny prumysl Pub Date : 2022-10-15 DOI: 10.18832/kp2022.68.656

P. Gabriel, Jakub Škoda, K. Benešová, D. Matoulková

引用次数: 1

Germination of malting barley grains when using recycled steep-out water 当使用循环浸泡水时，麦芽籽粒萌发

Kvasny prumysl Pub Date : 2022-10-15 DOI: 10.18832/kp2022.68.647

N. Březinová Belcredi, R. Cerkal, Ivana Jovanović, Jhonny Edison Alba Mejía, Psota Vratislav, H. Středová, T. Středa

{"title":"Germination of malting barley grains when using recycled steep-out water","authors":"N. Březinová Belcredi, R. Cerkal, Ivana Jovanović, Jhonny Edison Alba Mejía, Psota Vratislav, H. Středová, T. Středa","doi":"10.18832/kp2022.68.647","DOIUrl":"https://doi.org/10.18832/kp2022.68.647","url":null,"abstract":"The objective of the study was to quantify the inhibitory effect of repeated use of steep-out water on selected germination parameters. Ten malting barley genotypes from three sites were tested in this research. Statistically significant inhibitory effects of recycled steep-out water on germination rate GR (reduction by 22.8% on average compared to distilled water), germination index GI (reduction by 10.9% on average compared to distilled water), as well as germination energy GE (reduction by 2.4% on average compared to distilled water) were recorded. Compared to the average GI of all varieties in distilled water (4.6), GI was lower by 6.7% and 6.1% for Laudis 550, 5.0% and 6.3% for Manta, but 14.1% and 13.3% for Tango, and 17.2% and 15.2% for Vendela when water from the first and second steeps was used. The varietal differences identified, as well as the effect of provenience, indicated different levels of GI reduction depending on the vigour of the caryopsis. Caryopses of the genotypes with higher vigour are able to cope better with the inhibitory effect of the steep-out water on germination.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81274306","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

Evaluation of fine aroma Saaz Shine hop variety 莎姿Shine啤酒花品种优良香气评价

Kvasny prumysl Pub Date : 2022-10-15 DOI: 10.18832/kp2022.68.642

V. Nesvadba, J. Charvátová, S. Trnková

引用次数: 0