Kvasny prumysl最新文献_第6页

New fine aroma varieties of hops (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa 酒花优良香气新变种Saaz Brilliant, Saaz Comfort, Saaz Shine和Mimosa

Kvasny prumysl Pub Date : 2020-08-13 DOI: 10.18832/kp2019.66.320

V. Nesvadba, J. Charvátová

引用次数: 4

Influence of beer and wort sample freezing on the result of analysis 啤酒和麦汁样品冷冻对分析结果的影响

Kvasny prumysl Pub Date : 2020-07-31 DOI: 10.18832/kp2019.66.307

K. Štěrba, P. Čejka, J. Olšovská

{"title":"Influence of beer and wort sample freezing on the result of analysis","authors":"K. Štěrba, P. Čejka, J. Olšovská","doi":"10.18832/kp2019.66.307","DOIUrl":"https://doi.org/10.18832/kp2019.66.307","url":null,"abstract":"Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75702115","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

Influence of autoinoculum on basic oenological parameters of wine 自接种菌对葡萄酒基本酒艺参数的影响

Kvasny prumysl Pub Date : 2020-07-09 DOI: 10.18832/kp2019.66.296

Radim Holešinský, B. Prusova, M. Baroň, J. Fiala, Eliška Sembolová, L. Sochorová, K. Prokes, J. Sochor

引用次数: 0

Nutrition and Sensory Evaluation of Germinated Legumes 发芽豆科植物的营养和感官评价

Kvasny prumysl Pub Date : 2020-06-03 DOI: 10.18832/kp2019.66.270

Karin Viktorinová, Karin Petřeková, J. Šimek, I. Hartman, V. Hertel

{"title":"Nutrition and Sensory Evaluation of Germinated Legumes","authors":"Karin Viktorinová, Karin Petřeková, J. Šimek, I. Hartman, V. Hertel","doi":"10.18832/kp2019.66.270","DOIUrl":"https://doi.org/10.18832/kp2019.66.270","url":null,"abstract":"This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82299811","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

Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals 发芽谷物和假谷物的营养和感官评价

Kvasny prumysl Pub Date : 2020-06-03 DOI: 10.18832/kp2019.66.287

R. Dlouhá, Karin Petřeková, I. Hartman, J. Šimek, V. Hertel

{"title":"Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals","authors":"R. Dlouhá, Karin Petřeková, I. Hartman, J. Šimek, V. Hertel","doi":"10.18832/kp2019.66.287","DOIUrl":"https://doi.org/10.18832/kp2019.66.287","url":null,"abstract":"Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78758036","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

Barley varieties registered in the Czech Republic after the harvest of 2020 2020年收获后在捷克共和国注册的大麦品种

Kvasny prumysl Pub Date : 2020-06-03 DOI: 10.18832/kp2019.66.277

V. Psota, O. Dvořáčková, M. Musilová, Milan Nečas

{"title":"Barley varieties registered in the Czech Republic after the harvest of 2020","authors":"V. Psota, O. Dvořáčková, M. Musilová, Milan Nečas","doi":"10.18832/kp2019.66.277","DOIUrl":"https://doi.org/10.18832/kp2019.66.277","url":null,"abstract":"The study presents malting quality and agronomic characteristics obtained during testing of barley varieties in the Czech Republic. After the harvest of 2020, the following spring barley malting varieties were registered: Amidala, Focus, Greenway, KWS Jessie, LG Belcanto, and LG Stamgast. LG Stamgast was recommended for production of the beer with the protected geographical indication České pivo. In addition, the non-malting spring barley variety RGT Gagarin was registered. Amidala, Focus, Greenway, KWS Jessie, LG Belcanto provided malt with the extract content over 83%. These varieties also easily degraded nitrogenous substances. The value of the Kolbach index ranged from 48.6 to 52.1%. Diastatic power was at the optimal level. Degradation of cell walls was also optimal. Friability moved from 89 to 97% and β-glucan content in wort achieved satisfactory values of 65 – 170 mg/l in the given varieties . Wort quality, which is characterized by final attenuation, was at the above average to optimal level of 80.9 – 83.2% in these varieties of spring barley. LG Stamgast showed lower values of proteolytic and cytolytic modification and lower values of final attenuation, which is required for the varieties recommended for the production of the beer with the protected geographical indication České pivo.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91140589","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

Barley varieties registered in the Slovak Republic after the harvest of 2020 2020年收获后在斯洛伐克共和国注册的大麦品种

Kvasny prumysl Pub Date : 2020-03-31 DOI: 10.18832/kp2019.66.255

V. Psota, M. Svorad, M. Musilová, V. Halásová

引用次数: 1

Improving foam stability and lautering conditions 改善泡沫稳定性和洗浴条件

Kvasny prumysl Pub Date : 2020-03-26 DOI: 10.18832/kp2019.66.261

P. Košin, J. Šavel, A. Brož, J. Vlček

引用次数: 0

Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley CO2浓度升高、氮营养和水分有效性降低对春大麦麦芽品质的影响

Kvasny prumysl Pub Date : 2020-03-26 DOI: 10.18832/kp2019.66.245

J. Šimor, V. Psota, K. Klem