Kvasny prumysl最新文献_第9页

Monitoring of potential contaminants in beer from the Czech Republic 捷克共和国啤酒中潜在污染物的监测

Kvasny prumysl Pub Date : 2019-06-15 DOI: 10.18832/KP2019.65.84

J. Olšovská, Vladimíra Jandovská, S. Běláková, P. Kubizniaková, Tomáš Vrzal, K. Štěrba

{"title":"Monitoring of potential contaminants in beer from the Czech Republic","authors":"J. Olšovská, Vladimíra Jandovská, S. Běláková, P. Kubizniaková, Tomáš Vrzal, K. Štěrba","doi":"10.18832/KP2019.65.84","DOIUrl":"https://doi.org/10.18832/KP2019.65.84","url":null,"abstract":"The health safety of beer is still a discussed topic. In the Czech Republic, there is a well-developed system for controlling the content of potential beer contaminants, which are regularly attended by a number of large and medium-sized breweries and are organized by laboratories of the Research Institute of Brewing and Malting. For many years aliphatic chlorinated hydrocarbons, biogenic amines, nitrates, phthalates, ATNC, nitrosamines, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, heavy metals, mycotoxins, coliforms, and recently pesticides in beer have been analyzed. This study summarizes five-year results and extends information about the origin, health risks and hygiene limits of controlled substances and bacteria in beer. The study proves that the level of health safety of beers in the Czech Republic is very high, which is closely related to the high hygiene level of controlled breweries. The number of positive samples was only minor, 8 positive samples were found in 220 beer samples controlled for 44 chemical contaminants. Three positive samples contaminated by coliform bacteria were found among 675 controlled ones.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90471276","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

Beer dealcoholization using pervaporation 用渗透蒸发法对啤酒进行脱醇

Kvasny prumysl Pub Date : 2019-04-15 DOI: 10.18832/KP2019.65.65

R. Halama, P. Brož, P. Izák, M. Kačírková, Miroslav Dientsbier, J. Olšovská

引用次数: 2

Statistics Born in Brewery 统计数据诞生于啤酒厂

Kvasny prumysl Pub Date : 2019-04-15 DOI: 10.18832/KP2019.65.58

Lenka Viskotová, D. Hampel

引用次数: 0

Kazbek – The First Czech Aroma “Flavor Hops” Variety: Characteristics and Utilization 哈萨克——捷克第一种香气浓郁的“风味啤酒花”品种:特点与利用

Kvasny prumysl Pub Date : 2019-04-15 DOI: 10.18832/KP2019.65.72

K. Krofta, J. Patzak, Tomáš Sedlák, A. Mikyška, K. Štěrba, M. Jurkovă

{"title":"Kazbek – The First Czech Aroma “Flavor Hops” Variety: Characteristics and Utilization","authors":"K. Krofta, J. Patzak, Tomáš Sedlák, A. Mikyška, K. Štěrba, M. Jurkovă","doi":"10.18832/KP2019.65.72","DOIUrl":"https://doi.org/10.18832/KP2019.65.72","url":null,"abstract":"The world market of craft beer, especially dry hopped beers, has been constantly growing in the last few years. That is why new varieties of hops are still being bred. This article gives the genetic, agronomic, chemotaxonomic and brewing characteristics of Kazbek, the first “flavor hops” variety bred in the Czech Republic. Kazbek genetically belongs to a group of bitter American hops resulting from Brewers Gold variety, but the alpha acids content is relatively low, 5.0–8.0% by weight. The content of a homologous series of geranyl esters (acetate – propionate – isobutyrate) in an amount 2–4% of total essential oils (1–1.5 g/100g) is considered to be the originator of the specific, mainly citrus-like aroma of Kazbek. Moreover, the essential oil fraction contains about 25 sulfurous substances, predominantly thioesters. In the pilot scale brewing tests, the quality of Kazbek hops was proved both in kettle and dry hopping of Pilsner lagers. The overall sensory impression of kettle hopped lagers was comparable to Saaz hops, the differences were in the character of hop-derived flavor and bitterness. The best results of dry hopped beers were achieved for a 2.5 g/l hop dose and a contact time of 3 days.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85081083","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

Analytical techniques for determination of mycotoxins in barley, malt and beer: A review 大麦、麦芽和啤酒中真菌毒素的分析技术综述

Kvasny prumysl Pub Date : 2019-04-15 DOI: 10.18832/KP2019.65.46

M. Pernica, K. Piacentini, K. Benešová, J. Čáslavský, S. Běláková

引用次数: 8

Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trends 捷克啤酒花品种苦酸含量分析与预测——2018年及长期比较与趋势

Kvasny prumysl Pub Date : 2019-02-15 DOI: 10.18832/kp2019.65.23

A. Mikyška, M. Jurkovă

引用次数: 2

Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages 引起非酒精饮料变质的醋酸细菌

Kvasny prumysl Pub Date : 2019-02-15 DOI: 10.18832/KP2019.65.1

Iveta Šístková, I. Horsáková, M. Hanková, H. Čížková

引用次数: 2

Craft brewing – is it really about the sensory revolution? 精酿——真的是一场感官革命吗?

Kvasny prumysl Pub Date : 2019-02-15 DOI: 10.18832/KP2019.65.13

Kristina Mastanjević, Vinko Krstanović, J. Lukinac, M. Jukič, Mirela Lučan, K. Mastanjević

{"title":"Craft brewing – is it really about the sensory revolution?","authors":"Kristina Mastanjević, Vinko Krstanović, J. Lukinac, M. Jukič, Mirela Lučan, K. Mastanjević","doi":"10.18832/KP2019.65.13","DOIUrl":"https://doi.org/10.18832/KP2019.65.13","url":null,"abstract":"The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78849390","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: 17

Yield and quality of two hulless barley varieties after inoculation with Fusarium culmorum 两个无壳大麦品种接种镰刀菌后的产量和品质

Kvasny prumysl Pub Date : 2019-02-15 DOI: 10.18832/KP2019.65.17

I. Polišenská, K. Vaculová, O. Jirsa, I. Sedláčková, J. Frydrych

引用次数: 5

Marketing communication in beer industry in the Czech Republic with respect to minibreweries 捷克共和国啤酒行业与小型啤酒厂的营销传播

Kvasny prumysl Pub Date : 2019-02-15 DOI: 10.18832/KP2019.65.6

M. Březinová, Z. Havelka, P. Bartoš

{"title":"Marketing communication in beer industry in the Czech Republic with respect to minibreweries","authors":"M. Březinová, Z. Havelka, P. Bartoš","doi":"10.18832/KP2019.65.6","DOIUrl":"https://doi.org/10.18832/KP2019.65.6","url":null,"abstract":"Minibreweries are a specific group on the Czech beer market and they communicate with their customers mostly via their product – the beer. Their main asset is uniqueness and locality. Presentation of these breweries is mostly realized by financially less difficult methods. The present text deals with the problems of marketing communication of minibreweries with respect to the techniques used. Data collection was performed via electronic questionnaire in January 2017. The researched sample consisted of 350 minibreweries as of 31st December 2016. Recoverability of the questionnaires was 41% (145 minibreweries). The aim of the research was to find out, with the help of descriptive statistic methods, which marketing tools are used by minibreweries. The results confirm that, for marketing communication, minibreweries use mostly low-cost techniques such as own web pages, which are used by 90% of the researched minibreweries, social sites by 84% of respondents, and through the renown of the minibrewery by 80% of respondents. Furthermore there are tools to be used to differentiate the product, such as labels (in 90% of respondents), glasses and beer coasters (in 85% of respondents), the least used kind of these tools being the advertisement in the national broadcast transmission (in 4% of respondents) and in the news (in 8% of respondents).","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86533856","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