Zobrazeno 1 - 10
of 3 830
pro vyhledávání: '"TP500-660"'
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:
Nikol Šimečková, Tomáš Gregor, Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Jana Simonová, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 953-960 (2024)
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute
Externí odkaz:
https://doaj.org/article/3f23adfc9db04f1d8dbd08561fedf088
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 927-935 (2024)
In this case study, we conducted a detailed investigation into the quality of Norwegian farmhouse malt. We analysed the physical, chemical, and organoleptic properties of the malt. Our findings indicate that a specific sample of Norwegian farmhouse m
Externí odkaz:
https://doaj.org/article/d5c85aa681dc428cb6efc670cbe0b5f9
Autor:
Renáta Dufková, Luděk Hřivna, Veronika Kouřilová, Tomáš Gregor, Roman Maco, Nikol Šimečková, Karolína Špačková, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 936-942 (2024)
A series of small-plot field trials were conducted between 2019 and 2021 with the spring barley variety Francin. The impact of Vital Root and YaraVita KOMBIPHOS on the grain quality of malting barley at varying nitrogen fertilization rates (50 kg·ha
Externí odkaz:
https://doaj.org/article/d9fe3b86151a45edb906ac80a8e8da83
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 70, Iss 2, Pp 888-894 (2024)
Beer stability, influenced by physical, chemical, and biological factors, poses a considerable challenge for breweries. Biological stability, as a major concern, is effectively managed through practices such as good hygiene, pasteurization, and filtr
Externí odkaz:
https://doaj.org/article/1377a3221151451eb9cfb38cf870c8cb
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
Autor:
Adrienn Dallos, Jana Juříková, Vít Paulíček, Martin Gajdošík, Vendula Pavelková, Veronika Andrýsková
Publikováno v:
Kvasný průmysl, Vol 70, Iss 1, Pp 855-864 (2024)
This paper focuses on a selection of microorganisms that should eventually form a Defined Consortium of Wine Microorganisms. The consortium might serve as a sophisticated oenological product for the production of wine with attractive organoleptic fea
Externí odkaz:
https://doaj.org/article/66f9bd7803db43d487b03c636b4d34b8
Autor:
Alexandr Mikyška, Marie Jurková
Publikováno v:
Kvasný průmysl, Vol 70, Iss 1, Pp 846-854 (2024)
Mashing is one of the key operations in beer brewing. Together with polyphenolic compounds it can affect the quality and stability of beer. In our pilot brewing trials of pale lager (200 L), malts of three barley varieties were compared using either
Externí odkaz:
https://doaj.org/article/2a284cf86f4b495eb92babd5afd81de5