Zobrazeno 1 - 10
of 14
pro vyhledávání: '"hopped wort"'
Publikováno v:
Kvasný průmysl, Vol 52, Iss 4, Pp 111-114 (2006)
This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group m
Externí odkaz:
https://doaj.org/article/08cced3129fa49e0b2b818eace3d6017
Autor:
Grefener Filho, Jose Eduardo
Publikováno v:
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by José Eduardo Grefener Filho (eduardo.grefener@unesp.br) on 2020-10-19T21:01:38Z No. of bitstreams: 1 Jose-Eduardo-Grefener-Filho-Dissertação-2020.pdf: 3351550 bytes, checksum: ad5ecab9c8c992ad30bce4838a85407d (MD5) Approved for entry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::e0d873601ed21e41988611b386900403
Publikováno v:
Kvasný průmysl, Vol 50, Iss 10, Pp 298-301 (2004)
The effects of the properties of hopped worts on the course of fermentationand beer character were monitored in this work. Hoppedwort pH in the range of 5,1-5,4 has insignificant effects on the speedof primary fermentation, the breakdown of diacetyl
Externí odkaz:
https://doaj.org/article/7d66162f443a4b34b619e35d30f4313c
Publikováno v:
Kvasný průmysl, Vol 50, Iss 3, Pp 70-75 (2004)
Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important rol
Externí odkaz:
https://doaj.org/article/eb060165a9b54dcd96b239bcdffb434c
Autor:
Rovtar, Barbara
The main goal of the master thesis was to evaluate the possibility to isolate new strains from complex microbial communities and their use in controlled fermentation processes to create novel alcohol free or low-alcohol beverages. The methods used we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::8f55668ebcef0ffba42625c758b7e283
https://repozitorij.uni-lj.si/Dokument.php?id=143944&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=143944&dn=
Autor:
Radoslav SELECKÝ, Daniela ŠMOGROVIČOVÁ
Publikováno v:
Kvasný průmysl, Vol 52, Iss 7, Pp 226-227 (2006)
By means of FRAP (Ferric Reducing Ability of Plasma) method, based on ferric tripyridyltriazine complex by the antioxidants from sample was measured the antioxidative activity of sweet wort (equivalent of 1.92 mmol reduced iron per liter), hopped wor
Externí odkaz:
https://doaj.org/article/acedd5b5700f49e1a4b693168cec4bba
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss Special issue, Pp 2043-2051 (2013)
Quality of final product is to great extent influenced by intermediate products that are formed during beer production. In addition quality of pH is one of the most important properties that forms suitable medium for activity of enzymes complexes tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::5be524dedf5caf731dad8e3fb4bf7726
http://www.jmbfs.org/wp-content/uploads/2013/06/105_jmbs_toth_fbp_f.pdf
http://www.jmbfs.org/wp-content/uploads/2013/06/105_jmbs_toth_fbp_f.pdf
Publikováno v:
Kvasný průmysl, Vol 52, Iss 4, Pp 111-114 (2006)
This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2a953bc5a25060425a249b8e067f58a
https://kvasnyprumysl.cz/en/artkey/kpr-200604-0002_Analyticke_metody_stanoveni_polyfenolu_ve_sladinach_mladinach_a_pivech.php
https://kvasnyprumysl.cz/en/artkey/kpr-200604-0002_Analyticke_metody_stanoveni_polyfenolu_ve_sladinach_mladinach_a_pivech.php
Publikováno v:
Kvasný průmysl, Vol 50, Iss 10, Pp 298-301 (2004)
The effects of the properties of hopped worts on the course of fermentationand beer character were monitored in this work. Hoppedwort pH in the range of 5,1-5,4 has insignificant effects on the speedof primary fermentation, the breakdown of diacetyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fdd1ed537d7a122372de19020eee1a8
https://doi.org/10.18832/kp2004020
https://doi.org/10.18832/kp2004020
Publikováno v:
Kvasný průmysl, Vol 50, Iss 3, Pp 70-75 (2004)
Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important rol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eccc79ff11294ed0321e2d230efc109e
https://kvasnyprumysl.cz/en/artkey/kpr-200403-0002_Priprava_mladiny_a_jej_vplyv_na_fermentaciu_a_vlastnosti_hotoveho_piva.php
https://kvasnyprumysl.cz/en/artkey/kpr-200403-0002_Priprava_mladiny_a_jej_vplyv_na_fermentaciu_a_vlastnosti_hotoveho_piva.php