Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Rastislav Boško"'
Publikováno v:
Kvasný průmysl, Vol 70, Iss 3, Pp 895–904-895–904 (2024)
After the 2023 harvest, four varieties of spring barley were registered in the Czech Republic. The malting quality was determined in three varieties. After four years of testing, LG Tuplak was registered. After three years of testing, the spring barl
Externí odkaz:
https://doaj.org/article/eb13b9bf676f4cd0ace35f1d2bcdc045
Autor:
Rastislav Boško, Vratislav Psota
Publikováno v:
Kvasný průmysl, Vol 70, Iss 1, Pp 865-872 (2024)
The quality parameters of 243 malting barley samples were evaluated according to the standard ČSN 46 1100-5 from the 2023 harvest. The quality of the 2023 harvest can generally be characterised by a lower nitrogen content in the grain with a relativ
Externí odkaz:
https://doaj.org/article/c75219920b234682b686806dce04ed19
Publikováno v:
Kvasný průmysl, Vol 70, Iss 2, Pp 881–887-881–887 (2024)
After the harvest 2023, three varieties were registered in the Slovak Republic after three years of testing: the spring barley variety LG Rhapsody, the two-row winter barley variety Claudia, and the six-row winter barley variety MH Irén. The malting
Externí odkaz:
https://doaj.org/article/1a0b07489f2d46f5a4d2bed479ea84fb
Publikováno v:
Kvasný průmysl, Vol 69, Iss 3, Pp 740-746 (2023)
The study presents the results of technological quality and agronomic characteristics of the spring barley LG Flamenco and winter barley Sonja. These varieties have passed three-year trials within the state varietal trials of the Slovak Republic. At
Externí odkaz:
https://doaj.org/article/a6752a5d572b4da8bdf6a6e4f0e071f0
Publikováno v:
Kvasný průmysl, Vol 69, Iss 1, Pp 700-707 (2023)
The current study aimed to examine how various growers in the Czech Republic hop-growing regions approached the production of hops (Saaz variety). The work also keeps track of how different growers approach fertilization and nutrition, as well as how
Externí odkaz:
https://doaj.org/article/7132935e81454828b1a50304ab07bbf6
Autor:
Zdeněk Svoboda, Ivo Hartman, Sylvie Běláková, Marek Pernica, Rastislav Boško, Karolína Benešová
Publikováno v:
Kvasný průmysl, Vol 68, Iss 3+4, Pp 628-636 (2022)
Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing p
Externí odkaz:
https://doaj.org/article/3bb6ce6dc86b4d2f91d4cbfb58323318
Publikováno v:
Kvasný průmysl, Vol 69, Iss 2, Pp 726–739-726–739 (2023)
After the 2022 harvest, seven new varieties of malting barley were registered in the Czech Republic. After three years of testing, spring barley varieties Ambiana, Gingko, Kimberly, KWS Thalis, LG Ludvik, LG Rhapsody and RGT Proxima were registered.
Externí odkaz:
https://doaj.org/article/34a784e826464629a564c1c75e40f70d
Autor:
Sylvie Běláková, Tomáš Foltýn, Natálie Belcredi Březinová, Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová
Publikováno v:
Kvasný průmysl, Vol 67, Iss 6, Pp 548-552 (2021)
A new control method for the determination of the malting barley susceptibility to gushing was developed. The method is based on the modified Carlsberg test (MCT) after prior stimulation of barley with substances that promote the germination process.
Externí odkaz:
https://doaj.org/article/6478012980a146969550772a1a4708c6
Autor:
Karim C. Piacentini, Sylvie Běláková, Liliana O. Rocha, Geovana D. Savi, Karolína Benešová, Marek Pernica, Ivo Hartman, Josef Čáslavský, Rastislav Boško, Benedito Correa
Publikováno v:
Kvasný průmysl, Vol 67, Iss 2, Pp 435-441 (2021)
Hydrophobins produced by the Fusarium genus in brewing barley in connection with gushing phenomenon have been studied in many different countries. However, the presence of proteins associated with gushing in grains harvested in Brazil is currently un
Externí odkaz:
https://doaj.org/article/eea3f8a3afdd42c5b84d31a91762a498
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 4, Pp 255-258 (2020)
Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg
Externí odkaz:
https://doaj.org/article/ba4b40483c384f009b7755320028bd6e