Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Krystian Klimczak"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3214 (2024)
In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces y
Externí odkaz:
https://doaj.org/article/f5f5b1f1384a417b85201efcc6311413
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6755 (2024)
Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar fo
Externí odkaz:
https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68
Publikováno v:
Molecules, Vol 28, Iss 18, p 6648 (2023)
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which
Externí odkaz:
https://doaj.org/article/c3d15a7962b34ab3bd2993f6fc5620f1
Publikováno v:
Molecules, Vol 26, Iss 9, p 2628 (2021)
Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cu
Externí odkaz:
https://doaj.org/article/709a00c9705e483e93975ed60d2c01b6
Publikováno v:
European Food Research and Technology. 249:183-197
The paper discusses the influence of the oak chips addition on physicochemical properties of beer. The research material consisted of wort and beer after the fermentation, brewed in the English porter style. Medium toasted oak chips, from two varieti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4445b4d6a8f98a231431fd29199fe078
https://doi.org/10.1007/s00217-022-04143-3
https://doi.org/10.1007/s00217-022-04143-3
Publikováno v:
European Food Research and Technology. 249:13-22
Beer has been enjoyed by consumers for years. Today, hops are inextricably associated with this beverage. Although they have been the subject of research for decades, knowledge of their bittering components and interactions during the beer production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bcb4ab69e52d55471202106336a0938
https://doi.org/10.1007/s00217-022-04154-0
https://doi.org/10.1007/s00217-022-04154-0
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology. 26:1-18
Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31eb5c86462cac471bae949520f61de2
https://doi.org/10.2478/aucft-2022-0001
https://doi.org/10.2478/aucft-2022-0001
Autor:
Paweł Satora, Monika Cioch-Skoneczny, Aneta Pater, Marek Zdaniewicz, Szymon Skoneczny, Krystian Klimczak
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 223-246 (2020)
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::722a8df1350fc70fdbba408015ebd5ac
https://doi.org/10.2478/aucft-2020-0021
https://doi.org/10.2478/aucft-2020-0021
Publikováno v:
European Food Research and Technology. 247:201-209
The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5052b3c9b59686d6f94aa069f49f59b
https://doi.org/10.1007/s00217-020-03618-5
https://doi.org/10.1007/s00217-020-03618-5
Publikováno v:
Molecules, Vol 26, Iss 2628, p 2628 (2021)
Molecules
Volume 26
Issue 9
Molecules
Volume 26
Issue 9
Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7762a7d3258abcafeee4f78228e2cfbe
https://www.mdpi.com/1420-3049/26/9/2628
https://www.mdpi.com/1420-3049/26/9/2628