Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Martin SLABÝ"'
Autor:
Alexandr Mikyška, Martin Slabý, Martin Dušek, Jaroslav Přikryl, Vladimír Nesvadba, Jitka Charvátová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 943-952 (2024)
Characterising the sensory profiles of beers made from new hop varieties is of considerable importance for their application in brewing. New Czech bitter varieties Boomerang and Gaia were tested in three-year pilot brews (200 l) of 12% single-hopped
Externí odkaz:
https://doaj.org/article/bc74fd5c24c4431d9fa936d764006c62
Autor:
Alexandr Mikyška, Martin Slabý, Marie Jurková, Karel Štěrba, Vladimír Nesvadba, Jitka Charvátová
Publikováno v:
Kvasný průmysl, Vol 68, Iss 3+4, Pp 619-627 (2022)
Seven new Czech “flavour hop” varieties were tested in pilot brewing trials (50 l), in which samples of Ale-style beer were prepared using dry hopping. Essential oils in the beer were determined by fluidized-bed extraction combined with gas chrom
Externí odkaz:
https://doaj.org/article/d007b6808eec402eba6e0e7c0e2910c5
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 4, Pp 484-497 (2021)
Beer is a complex mixture consisting of hundreds of chemical substances. Some of them are macromolecules, such as proteins and polysaccharides that together with polyphenolic compounds form poorly soluble complexes causing beer turbidity or cold coll
Externí odkaz:
https://doaj.org/article/c305c8d9b8d049a99d45300cc39b4071
Publikováno v:
Kvasný průmysl, Vol 67, Iss 4, Pp 464-473 (2021)
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,
Externí odkaz:
https://doaj.org/article/c707d308229543c5b8114afcd8726ee1
Publikováno v:
Kvasný průmysl, Vol 67, Iss 2, Pp 417-427 (2021)
A new simultaneous method for determination of 16 heterocyclic compounds using SPE sample preparation and GC-MS determination was developed regarding increasing interest of the role of sensory active compounds in beer. LiChrolut® EN SPE columns prov
Externí odkaz:
https://doaj.org/article/54c92676637941eea9fdea5c47dc0758
Publikováno v:
Kvasný průmysl, Vol 67, Iss 1, Pp 409-416 (2021)
The specification of varietal profiles of secondary metabolites of hops in beer is rather important for hop growing and beer brewing. Chemical and sensory profiles of beers hopped with the varieties of Saaz Special and the traditional Saaz semiearly
Externí odkaz:
https://doaj.org/article/2d234733f3e44cd09abf51a0ba1984c0
Autor:
Lenka Straková, Vladimír Nesvadba, Jindřich Křivánek, Martin Slabý, Tomáš Vrzal, Jitka Charvátová, Radim Cerkal, Jana Olšovská
Publikováno v:
Kvasný průmysl, Vol 66, Iss 6, Pp 372-381 (2020)
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
Externí odkaz:
https://doaj.org/article/a638904febec469e92d875917c208986
Publikováno v:
Kvasný průmysl, Vol 64, Iss 1, Pp 14-20 (2018)
The precission and repeatability of sensory analysis is infl uenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore
Externí odkaz:
https://doaj.org/article/34b13dea7bb44865ac37d39f8059a21b
Publikováno v:
Kvasný průmysl, Vol 65, Iss 4, Pp 120–126-120–126 (2019)
Phenolic substances affect the quality of beer and some of them have the health benefit for the consumer. Their content in the final product is influenced by a number of raw material-technological factors. We carried out 200 L pilot brews of pale lag
Externí odkaz:
https://doaj.org/article/0e22bb3289dc4ec4a2eb4a2f4d558ac4