Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Jana Olšovská"'
Autor:
Tomáš Vrzal, Jana Olšovská
Publikováno v:
Kvasný průmysl, Vol 70, Iss 4, Pp 910–918-910–918 (2024)
In beer competitions, there are some common problematic practices which ruin the final results, i.e. inappropriate distribution of samples into individual groups, inappropriate scoring of samples, comparison of results obtained from different sub-gro
Externí odkaz:
https://doaj.org/article/2d6ceecbaa0a47e9aba1727f6d252674
Publikováno v:
Kvasný průmysl, Vol 70, Iss 4, Pp 919–926-919–926 (2024)
Between 2009 and 2023, European hop varieties were evaluated within genetic resources in the Czech Republic. The objective of this paper was to determine the variability of hop alpha and beta acid contents in the monitored varieties at a single site
Externí odkaz:
https://doaj.org/article/99ee9177c2494b23aa38b5cd7539d6ef
Publikováno v:
Kvasný průmysl, Vol 69, Iss 6, Pp 831-838 (2023)
The aim of the study is to evaluate the intensity and character of the beer aroma in selected hop varieties. In 2022 and 2023, new Czech Flavour hop varieties of Ceres, Pluto, and Saturn were registered. Ceres exhibits a mild citrusy and fruity hop a
Externí odkaz:
https://doaj.org/article/1ab3a88fc6054608902cc41eb0719307
Autor:
Jana Olšovská, Lenka Straková, Vladimír Nesvadba, Tomáš Vrzal, Michaela Malečková, Josef Patzak, Pavel Donner
Publikováno v:
Beverages, Vol 10, Iss 3, p 90 (2024)
The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often
Externí odkaz:
https://doaj.org/article/42273bfc34d54cbfbc1cfa8932a7883b
Autor:
Jana Olšovská, Vladimír Nesvadba, Lenka Straková, Jaroslav Přikryl, Tomáš Vrzal, Pavel Donner, Radim Cerkal
Publikováno v:
Kvasný průmysl, Vol 69, Iss 5, Pp 777-785 (2023)
Climate change can negatively influence hop yield and its quality. Cultivation areas limited by the prohibition of using water from small water sources are most at risk. In order to prevent these areas from completely disappearing in the future, plan
Externí odkaz:
https://doaj.org/article/569f467be1e74cbcaded7110d78c0997
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 1, Pp 29-35 (2023)
The present study aimed to apply a multi-residue method for the screening and quantification of pesticide residues in ciders, low alcoholic beverages made by fermentation of apple juice. Twenty bottled craft cider samples purchased from the Czech mar
Externí odkaz:
https://doaj.org/article/e48022983d8746aeb3d4a6fbb2afe1a9
Publikováno v:
Kvasný průmysl, Vol 68, Iss 3+4, Pp 637-641 (2022)
The stability of the agricultural and technological properties of hop varieties over the course of time and under changing climate is essential for both growers and brewers. This study is a typical case of monitoring 12 hop varieties selected from a
Externí odkaz:
https://doaj.org/article/d972e315081d45179f111319cecdbe9b
Autor:
Vladimír Nesvadba, Lenka Straková, Gabriela Fritschová, Jana Olšovská, Jitka Charvátová, Sabina Trnková
Publikováno v:
Kvasný průmysl, Vol 69, Iss 2, Pp 719–725-719–725 (2023)
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
Externí odkaz:
https://doaj.org/article/dd92077f66c940b59764062419b07ecd
Publikováno v:
Kvasný průmysl, Vol 67, Iss 6, Pp 523-528 (2021)
Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries
Externí odkaz:
https://doaj.org/article/e60a077f370a4d118a974907fac4243e
Publikováno v:
Kvasný průmysl, Vol 67, Iss 5, Pp 498-502 (2021)
A miniaturized and improved method for Apparent Total Nitroso Compounds determination in liquid matrices was developed. The main improvement is based on a miniaturized and modified apparatus for chemical denitrosation of nitroso compounds by hydrogen
Externí odkaz:
https://doaj.org/article/8c5a56ccecee4969bec8dff2815c8cc7