Kvasny prumysl最新文献_第4页

Finding correlations between hop catalogs and real hoppy character in brewery conditions 啤酒花品类与啤酒花真实品质的相关性研究

Kvasny prumysl Pub Date : 2021-12-15 DOI: 10.18832/kp2021.67.537

Danilo Legisa, Hernan Mengoni

{"title":"Finding correlations between hop catalogs and real hoppy character in brewery conditions","authors":"Danilo Legisa, Hernan Mengoni","doi":"10.18832/kp2021.67.537","DOIUrl":"https://doi.org/10.18832/kp2021.67.537","url":null,"abstract":"Brewing recipe design is mainly based on brewer’s expertise, information available in catalogs and certificates of analysis (CoA’s). Hop schedule design and formulation has become an essential topic since hoppy craft beers took the scene. But how accurate is the flavor profile information provided in catalogs? How useful is the chemical composition profile information in CoA’s? Besides current research and tons of reported experiences, hops impact is still a mystery, and topics like biotransformation are black-boxes for brewers. In this study, nine single hopped beers were brewed, and a trained panel conducted sensorial beer analysis. Then, to asses hop impact, qualitative and process-related-quantitative beer characteristics were contrasted to find valuable correlations and trends between hop catalogs and final beers. Discrepancies with catalog qualitative data were reported. In addition to what is already described in the literature, here we describe how α-acids, linalool, myrcene, and geraniol (despite the classical use for these compounds) could predict positive and negative hop impact of nine different hop varieties on bitterness, flavor, and aroma, when they are applied in different brewing process steps. Also, with this pipeline we stand the basis of a tool to be improved, available for brewers, to better predict their brews and assess new hop varieties in real-life pilot brewing set ups.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88207008","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

Miniaturized and improved method for Apparent Total N-Nitroso Compounds determination in beer 啤酒中总n -亚硝基化合物的小型化改进测定方法

Kvasny prumysl Pub Date : 2021-10-15 DOI: 10.18832/kp2021.67.498

Tomáš Vrzal, M. Malečková, J. Olšovská

引用次数: 1

The role of acetic acid bacteria in brewing and their detection in operation 醋酸细菌在酿造中的作用及其在生产中的检测

Kvasny prumysl Pub Date : 2021-10-15 DOI: 10.18832/kp2021.67.511

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

引用次数: 2

Honey Mead Fermentation from Thai Stingless Bee (Tetragonula leaviceps) Honey using Ethanol Tolerant Yeast 用乙醇耐受酵母发酵泰国无刺蜂蜂蜜

Kvasny prumysl Pub Date : 2021-10-15 DOI: 10.18832/kp2021.67.503

Pimprapa Chaijak, Purimprach Sinkan, Santipap Sotha

引用次数: 3

Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil 巴西大麦镰刀菌的涌流现象及基因Hyd5

Kvasny prumysl Pub Date : 2021-04-15 DOI: 10.18832/KP2021.67.435

K. Piacentini, S. Běláková, L. Rocha, G. Savi, K. Benešová, M. Pernica, I. Hartman, J. Čáslavský, R. Boško, B. Côrrea

{"title":"Gushing phenomenon and gene Hyd5 from Fusarium species in barley samples from Brazil","authors":"K. Piacentini, S. Běláková, L. Rocha, G. Savi, K. Benešová, M. Pernica, I. Hartman, J. Čáslavský, R. Boško, B. Côrrea","doi":"10.18832/KP2021.67.435","DOIUrl":"https://doi.org/10.18832/KP2021.67.435","url":null,"abstract":"Hydrophobins produced by the Fusarium genus in brewing barley in connection with gushing phenomenon have been studied in many different countries. However, the presence of proteins associated with gushing in grains harvested in Brazil is currently unknown. The surface active class 2 hydrophobin Hyd5 has been identified as a possible causative agent for gushing of beer. For this reason, the objective of this study was to evaluate the presence of Hyd5 in isolated Fusarium strains from Brazilian barley samples. This was followed by gushing tests. The Hyd5 gene was identified in all fungal isolates and phylogenetic analysis exhibited four main linages. Gushing tests demonstrated that among the 21 analysed malt samples 8 were positive considering overfoaming at the bottle opening. Levels ranged from 8 to 124 g/bottle of gushing. No correlation between phylogenetic analysis and gushing was observed when they were evaluated together. This is due to positive isolates for gushing which are scattered throughout the phylogenetic tree. The other cause may be that all main clades contain at least one positive isolate for gushing. More research regarding hydrophobins and gushing should be carried out in the future due to the fungi isolated in Brazilian samples. These results offer excellent support that could help the brewing industry to prevent its losses and to provide further understanding of the gushing phenomenon in beer.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84226075","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

Novel method for determination of heterocyclic compounds and their impact in brewing technology 测定杂环化合物的新方法及其对酿造工艺的影响

Kvasny prumysl Pub Date : 2021-04-15 DOI: 10.18832/KP2021.67.417

J. Olšovská, K. Štěrba, Martin Slabý, Tomáš Vrzal

{"title":"Novel method for determination of heterocyclic compounds and their impact in brewing technology","authors":"J. Olšovská, K. Štěrba, Martin Slabý, Tomáš Vrzal","doi":"10.18832/KP2021.67.417","DOIUrl":"https://doi.org/10.18832/KP2021.67.417","url":null,"abstract":"A new simultaneous method for determination of 16 heterocyclic compounds using SPE sample preparation and GC-MS determination was developed regarding increasing interest of the role of sensory active compounds in beer. LiChrolut® EN SPE columns proved to be optimal for both, a mixture of analytes with a different polarity and such complicated matrix as beer. Recoveries of individual analytes are about 100% except for three compounds (2-methylpyridine about 30%, maltol and furaneol about 50%); repeatability, uncertainty and LOQ are satisfactory for the method application. The method was used for monitoring of heterocyclic compounds formation during roasting, mashing, hop boiling and fermentation. To summarize, during roasting of malt, the concentration of oxygen heterocycle compounds (OHC) increases more rapidly in comparison with nitrogen heterocycles compounds (NHC) till a critical point where OHC starts to decrease and NHC starts to be formed sharper (with the exception of 2-acetylpyrrole which is similar to OHC). Finally, the total concentration of NHC during fermentation rapidly decreases whilst the OHC concentration is influenced by many factors, e.g., fermentation conditions and yeast strain.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79976062","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: 3

Evaluation of Czech hop varieties 捷克啤酒花品种评价

Kvasny prumysl Pub Date : 2021-04-15 DOI: 10.18832/KP2021.67.428

V. Nesvadba, J. Olšovská, L. Strakova, J. Charvátová

{"title":"Evaluation of Czech hop varieties","authors":"V. Nesvadba, J. Olšovská, L. Strakova, J. Charvátová","doi":"10.18832/KP2021.67.428","DOIUrl":"https://doi.org/10.18832/KP2021.67.428","url":null,"abstract":"Czech hop varieties are evaluated as part of maintenance breeding. Every year, this evaluation includes ten mother plants of each hop variety. Yield is determined in kilograms of fresh hops per plant. The t-test is used to determine significance. Results from the years 2014–2019 show that Gaia and Kazbek have the highest yield (3.17 kg/plant and 3.05 kg/plant, respectively). Their yield is higher than that of the Harmonie, Agnus, Bohemie, Premiant, Sládek, Boomerang and Saaz varieties. Saaz has the lowest hop yield, i.e. 1.85 kg/plant. Bor, Saaz Late, Saaz and Sládek show the lowest variability, which ranges between 20.56 and 20.58%. Gaia has the highest variability (34.33%). Gaia also has the highest alpha acid content (12.30%) with a probability of 95% to 99%. Vital and Boomerang have a higher alpha acid content than other Czech hop varieties (11.09% and 10.81%, respectively) with a probability of 99%. Saaz Late (3.42%) and Saaz (3.06%) have the lowest alpha acid content with a probability of 95% to 99%. The variability of alpha acid content is considerably lower than the hop yield variability. Rubín has the lowest year-on-year variability of all Czech varieties (4.81%). Vital and Gaia have a very low variability (5.63% and 5.72%, respectively). A higher variability of alpha acid content was found in Saaz Late, Premiant, Agnus, Saaz, Kazbek, Bor and Harmonie, ranging between 8.01% and 10.21%.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87366463","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: 3

Evaluation of malting quality of spring barley genetic resources from different regions of origin 不同产地春大麦遗传资源的麦芽品质评价

Kvasny prumysl Pub Date : 2021-02-15 DOI: 10.18832/KP2021.67.392

Marta Zavřelová, V. Psota, P. Matušinský, M. Musilová, Michaela Némethová

{"title":"Evaluation of malting quality of spring barley genetic resources from different regions of origin","authors":"Marta Zavřelová, V. Psota, P. Matušinský, M. Musilová, Michaela Némethová","doi":"10.18832/KP2021.67.392","DOIUrl":"https://doi.org/10.18832/KP2021.67.392","url":null,"abstract":"A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe (groups A and B). The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equalled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83269775","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

Saaz Special – another hop variety recommended for Czech beer 萨兹特别-另一种啤酒花品种推荐捷克啤酒

Kvasny prumysl Pub Date : 2021-02-15 DOI: 10.18832/KP2021.67.409

A. Mikyška, K. Štěrba, Martin Slabý, M. Jurkovă, A. Kopecký, František Kroupa

引用次数: 0

Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview 低温保存:现代啤酒酵母保存的秘密-回顾

Kvasny prumysl Pub Date : 2021-02-15 DOI: 10.18832/KP2021.67.403

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

引用次数: 0