Kvasny prumysl最新文献_第5页

Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine 精香啤酒花新品种酿造试验Saaz Brilliant, Saaz Comfort和Saaz Shine

Kvasny prumysl Pub Date : 2021-01-01 DOI: 10.18832/kp2021.67.464

A. Mikyška, K. Štěrba, Martin Slabý, V. Nesvadba, J. Charvátová

{"title":"Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine","authors":"A. Mikyška, K. Štěrba, Martin Slabý, V. Nesvadba, J. Charvátová","doi":"10.18832/kp2021.67.464","DOIUrl":"https://doi.org/10.18832/kp2021.67.464","url":null,"abstract":"Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90838664","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

Analysis and prognosis of bitter acids content in Czech hop varieties – year 2020 and long-term comparisons and trends 捷克啤酒花品种苦酸含量分析与预测- 2020年及长期比较与趋势

Kvasny prumysl Pub Date : 2021-01-01 DOI: 10.18832/kp2021.67.474

Alexandr MikyĹĄka, Marie JurkovĂĄ

{"title":"Analysis and prognosis of bitter acids content in Czech hop varieties – year 2020 and long-term comparisons and trends","authors":"Alexandr MikyĹĄka, Marie JurkovĂĄ","doi":"10.18832/kp2021.67.474","DOIUrl":"https://doi.org/10.18832/kp2021.67.474","url":null,"abstract":"The article deals with the harvest forecast of the content of bitter acids in Czech hop varieties harvested in 2020. This is presented in the context of long-term trends in the content and composition of bitter acids analogues and the stability of the varietal characteristics in the aforementioned harvest. This analysis is usually available at the end of the calendar year. 180 hop samples were analysed using EBC 7.7 (HPLC) method. The α-acids content in the most important variety of Saaz (3.65% in dry matter) was 12.8% rel. higher than in the 2019 harvest and 4.2% rel. higher than the 28-year average. The α-acids content in Saaz Late (3.23%), Sladek (7.9%), Kazbek (6.4%) and Agnus (12.4%) was significantly higher than both the long-term averages for the varieties and the harvest of 2019. The Premiant (8.0%) variety was close to the long-term average. The ratio of α-/β-acids, the relative content of cohumulone and the relative content of colupulone were consistent with long-term averages of the tested varieties. It was confirmed that the harvest forecast provides timely information on the α-acids content of the given harvest, the results being in good agreement with the values of the final evaluation of all harvested hops.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82598146","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: 4

Non-microbiological turbidity of beer: Part 1 – semireview 啤酒的非微生物浊度:第1部分-半回顾

Kvasny prumysl Pub Date : 2021-01-01 DOI: 10.18832/kp2021.67.484

J. Olšovská, L. Kyselová, P. Kubizniaková, Martin Slabý

引用次数: 1

Breeding of flavour hops in the Czech Republic 捷克共和国风味啤酒花的培育

Kvasny prumysl Pub Date : 2020-12-15 DOI: 10.18832/KP2019.66.366

V. Nesvadba, J. Charvátová, S. Trnková

{"title":"Breeding of flavour hops in the Czech Republic","authors":"V. Nesvadba, J. Charvátová, S. Trnková","doi":"10.18832/KP2019.66.366","DOIUrl":"https://doi.org/10.18832/KP2019.66.366","url":null,"abstract":"Hop breeding in the Czech Republic develops a number of flavour hops. The Kazbek hop variety was registered in 2008 and the Mimosa variety in 2019. The best 7 hop genotypes were selected from breeding materials between the years 2014 and 2019. Kazbek, 5512 (Ceres) and 5571 (Eris) expressed a clear citrusy flavour. Mimosa, 5495 (Juno) and 5520 (Saturn) could be described as fruity while 5164 (Uran), 5540 (Jupiter) and 5580 (Pluto) as rather spicy. Genotype 5164 showed the highest aroma intensity, content of alpha acids (11.51% w/w) and alpha/beta ratio (2.20). Whereas Mimosa demonstrated the highest content of beta acids (5.56% w/w) and the lowest alpha/beta ratio (0.28), 5571 and 5520 had the highest cohumulone amount (49.19% rel. and 47.35% rel., respectively). In contrast, 5580 were distinguished by the lowest cohumulone (21.28% rel.). The highest amount of hop oils was determined in 5164 (1.77 w/w) and 5520 (1.53 w/w). 5164, 5540 and 5495 show a myrcene level above 40% rel. On the other hand, Kazbek, Mimosa and 5571 indicated a myrcene content below 35%. The highest level of farnesene (12.50% rel.) was detected in 5164; in other samples the values were below 1% rel. Mimosa showed the highest concentration of selinenes (32.75% rel.); other samples demonstrated selinenes below 10% rel. The Kazbek variety is the foundation for the breeding of flavour hops in the Czech Republic, and therefore it is the mother plant of genotypes 5495, 5512, 5520, 5540 and 5571. Harmonie is the mother plant of genotype 5580.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85753683","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: 4

Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor 新捷克啤酒花基因型干啤酒花啤酒的感官特征

Kvasny prumysl Pub Date : 2020-12-15 DOI: 10.18832/KP2019.66.372

L. Strakova, V. Nesvadba, J. Křivánek, Martin Slabý, Tomáš Vrzal, J. Charvátová, R. Cerkal, J. Olšovská

{"title":"Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor","authors":"L. Strakova, V. Nesvadba, J. Křivánek, Martin Slabý, Tomáš Vrzal, J. Charvátová, R. Cerkal, J. Olšovská","doi":"10.18832/KP2019.66.372","DOIUrl":"https://doi.org/10.18832/KP2019.66.372","url":null,"abstract":"In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83844707","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: 2

Microbiology of brewing production - bacteria of the order Enterobacterales and culture methods for their detection 酿酒生产中的微生物学。肠杆菌目细菌及其培养检测方法

Kvasny prumysl Pub Date : 2020-10-15 DOI: 10.18832/kp2019.66.345

P. Kubizniaková, M. Brožová, K. Štulíková, Eva Vontrobovă, Katarína Hanzalíková, D. Matoulková

引用次数: 0

Production and characterisation of non-alcoholic beer using special yeast 用特殊酵母生产无酒精啤酒及其特性

Kvasny prumysl Pub Date : 2020-10-15 DOI: 10.18832/kp2019.66.336

Peter Vaštík, D. Šmogrovičová, Valentína Kafková, P. Sulo, K. Furdíková, I. Špánik

引用次数: 5

Development of a method for melamine determination in beer and beer-type beverages by GC-MS/MS 气相色谱-质谱联用法测定啤酒及啤酒类饮料中的三聚氰胺

Kvasny prumysl Pub Date : 2020-10-15 DOI: 10.18832/kp2019.66.331

M. Malečková, Tomáš Vrzal, J. Olšovská