Eva Vontrobovă, P. Kubizniaková, J. Fiala, J. Sochor, D. Matoulková
This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role in wine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the grape must. The composition of autochthonous microflora is influenced by many factors including interspecific interactions. Autochthonous yeast populations lend to wine flavor and taste typical for a specific geographical area. The article describes the fermentation of grape must, changes of autochthonous yeast microflora during spontaneous or combined fermentation, and includes an overview of the basic species of autochthonous yeasts.
{"title":"Autochthonous yeasts as one of the tools to produce wines by original technologies","authors":"Eva Vontrobovă, P. Kubizniaková, J. Fiala, J. Sochor, D. Matoulková","doi":"10.18832/KP2019.65.38","DOIUrl":"https://doi.org/10.18832/KP2019.65.38","url":null,"abstract":"This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role in wine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the grape must. The composition of autochthonous microflora is influenced by many factors including interspecific interactions. Autochthonous yeast populations lend to wine flavor and taste typical for a specific geographical area. The article describes the fermentation of grape must, changes of autochthonous yeast microflora during spontaneous or combined fermentation, and includes an overview of the basic species of autochthonous yeasts.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84225278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information. It specifies, in particular, the energy value stipulated by law for beer with alcohol content lower than 1.2% vol.; in some cases also the concentration of carbohydrates, particularly sugars, proteins and salt. This work is a brief practical review of nutritional composition and energy value of different beer types and discusses the contribution of individual nutrients and alcohol to the total energy value. These values were measured in 172 samples of beer (24 pale lagers with the original gravity (OG) ranging from 9.00-10.99%, 45 pale lagers with the OG ranging from 11.00-12.99%, 18 dark lagers with the OG ranging from 11.00-12.99%, 9 special beers with the OG higher than 13%, 31 non-alcoholic beers, 19 beer-mixes, and 26 ciders). The highest average energy value was measured with light special beer (215 kJ/100 mL), cider (208 kJ/100 mL), and dark lager (181 kJ/100 mL). The average value of a standard Pils lager is 175 kJ/100 mL and 144 kJ/100 mL for beers with OG 9.00-10.99% and 11.00-12.99%, respectively. The lowest energy value is measured in non-alcoholic beer (75 kJ/100 mL). In common lagers, alcohol mostly contributes up to 60% to the total energy value, while the energy value of non-alcoholic beer is formed especially by carbohydrates (about 90%). The concentration of salt (sodium) is very low in beer (about 4 mg/100 mL) in comparison with the other food in general.
{"title":"Nutritional composition and energy value of different types of beer and cider","authors":"J. Olšovská, K. Štěrba, Tomáš Vrzal, P. Čejka","doi":"10.18832/kp2019.65.32","DOIUrl":"https://doi.org/10.18832/kp2019.65.32","url":null,"abstract":"Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information. It specifies, in particular, the energy value stipulated by law for beer with alcohol content lower than 1.2% vol.; in some cases also the concentration of carbohydrates, particularly sugars, proteins and salt. This work is a brief practical review of nutritional composition and energy value of different beer types and discusses the contribution of individual nutrients and alcohol to the total energy value. These values were measured in 172 samples of beer (24 pale lagers with the original gravity (OG) ranging from 9.00-10.99%, 45 pale lagers with the OG ranging from 11.00-12.99%, 18 dark lagers with the OG ranging from 11.00-12.99%, 9 special beers with the OG higher than 13%, 31 non-alcoholic beers, 19 beer-mixes, and 26 ciders). The highest average energy value was measured with light special beer (215 kJ/100 mL), cider (208 kJ/100 mL), and dark lager (181 kJ/100 mL). The average value of a standard Pils lager is 175 kJ/100 mL and 144 kJ/100 mL for beers with OG 9.00-10.99% and 11.00-12.99%, respectively. The lowest energy value is measured in non-alcoholic beer (75 kJ/100 mL). In common lagers, alcohol mostly contributes up to 60% to the total energy value, while the energy value of non-alcoholic beer is formed especially by carbohydrates (about 90%). The concentration of salt (sodium) is very low in beer (about 4 mg/100 mL) in comparison with the other food in general.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"09 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86229533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The influence of polyphenol substances on the quality of beer and its colloidal and sensory stability has been investigated for many decades with often controversial knowledge (derdelinckx). It is a very diversified group of substances whose individual components are characterized by different properties in terms of chemical structure, antioxidant capabilities, haze properties and hence an influence of the beer stability. Hops is a specific raw material that has been investigated for the last few decades from the point of view of pharmaceutical use (Karabín et al., 2016). Secondary metabolites formed in the cones of hop during the flowering and ripening, bitter acids, essential oils and polyphenols are sensorially active and have antioxidant and antimicrobial properties. Hop polyphenolic is very diverse group of biologically active compounds that comprise 3% to 6% of the dry weight of hop cones (Moir, 2000). The majority of polyphenols are located in the strig and bract (“leaf associated polyphenols“), the prenylflavonoids are secreted from lupulin glands together with the bitter acids and essential oils (Almaguer et al., 2014). Hop polyphenols are usually split into groups of flavonols, flavan-3-ols (catechis), phenolic carboxylic acids (groups of benzoic acid and cinnamic acid derivatives) and other phenolic compounds (prenylflavonoids, stilbenoids) (Biendl, 2009). The analytical methods used for the determination of polyphenols are governed by the purpose of their use. Group methods are based on the specific reactivity of a particular group of polyphenols and are included in the brewing analytics. This is in particular the determination of total polyphenols, flavonoids and anthocyanogens. For a detailed description of the profile of a particular group of polyphenol Klíčová slova: chmel (Humulus Lupulus L.), polyfenoly, prenylflavonoidy, antiradikálová aktivita DPPH, odrůdy chmele
{"title":"Factors affecting the polyphenol compounds and antiradical activity of hops: Long-term study of Czech hop varieties","authors":"A. Mikyška, Tomáš Vrzal, M. Dušek, M. Jurkovă","doi":"10.18832/kp201839","DOIUrl":"https://doi.org/10.18832/kp201839","url":null,"abstract":"The influence of polyphenol substances on the quality of beer and its colloidal and sensory stability has been investigated for many decades with often controversial knowledge (derdelinckx). It is a very diversified group of substances whose individual components are characterized by different properties in terms of chemical structure, antioxidant capabilities, haze properties and hence an influence of the beer stability. Hops is a specific raw material that has been investigated for the last few decades from the point of view of pharmaceutical use (Karabín et al., 2016). Secondary metabolites formed in the cones of hop during the flowering and ripening, bitter acids, essential oils and polyphenols are sensorially active and have antioxidant and antimicrobial properties. Hop polyphenolic is very diverse group of biologically active compounds that comprise 3% to 6% of the dry weight of hop cones (Moir, 2000). The majority of polyphenols are located in the strig and bract (“leaf associated polyphenols“), the prenylflavonoids are secreted from lupulin glands together with the bitter acids and essential oils (Almaguer et al., 2014). Hop polyphenols are usually split into groups of flavonols, flavan-3-ols (catechis), phenolic carboxylic acids (groups of benzoic acid and cinnamic acid derivatives) and other phenolic compounds (prenylflavonoids, stilbenoids) (Biendl, 2009). The analytical methods used for the determination of polyphenols are governed by the purpose of their use. Group methods are based on the specific reactivity of a particular group of polyphenols and are included in the brewing analytics. This is in particular the determination of total polyphenols, flavonoids and anthocyanogens. For a detailed description of the profile of a particular group of polyphenol Klíčová slova: chmel (Humulus Lupulus L.), polyfenoly, prenylflavonoidy, antiradikálová aktivita DPPH, odrůdy chmele","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74121341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Piacentini, L. Rocha, G. D. Savi, L. Carnielli-Queiroz, B. Côrrea
1Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 2415, Sao Paulo, Brazil. 2Food Engineering Faculty, University of Campinas, Av. Monteiro Lobato, 80, Campinas, Brazil 3 University of the Extreme Southern Santa Catarina, Av. Universitaria, 1105, Criciúma, Santa Catarina, Brasil. 4Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 1374, Sao Paulo, Brazil. * Corresponding author: Karim C. Piacentini, Biotechnology Department, Biomedics Science Institute, University of Sao Paulo, Sao Paulo – SP, CEP 05508-900, Brazil. Tel: + 55 (11) 30917728. E-mail: karim.piacentini@hotmail.com
1圣保罗大学生物技术系，Lineu Prestes教授，2415，巴西圣保罗。2坎皮纳斯大学食品工程学院，蒙泰罗·洛巴托，80，巴西坎皮纳斯。3圣卡塔琳娜极南大学，圣卡塔琳娜大学，1105,Criciúma，巴西圣卡塔琳娜。4圣保罗大学微生物系，Lineu Prestes教授，1374，巴西圣保罗。*通讯作者:Karim C. Piacentini，圣保罗大学生物医学科学研究所生物技术系，圣保罗- SP, CEP 05508-900，巴西。电话:+ 55(11)30917728。电子邮件:karim.piacentini@hotmail.com
{"title":"Beer industry in Brazil: Economic aspects, characteristics of the raw material and concerns","authors":"K. Piacentini, L. Rocha, G. D. Savi, L. Carnielli-Queiroz, B. Côrrea","doi":"10.18832/kp201833","DOIUrl":"https://doi.org/10.18832/kp201833","url":null,"abstract":"1Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 2415, Sao Paulo, Brazil. 2Food Engineering Faculty, University of Campinas, Av. Monteiro Lobato, 80, Campinas, Brazil 3 University of the Extreme Southern Santa Catarina, Av. Universitaria, 1105, Criciúma, Santa Catarina, Brasil. 4Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 1374, Sao Paulo, Brazil. * Corresponding author: Karim C. Piacentini, Biotechnology Department, Biomedics Science Institute, University of Sao Paulo, Sao Paulo – SP, CEP 05508-900, Brazil. Tel: + 55 (11) 30917728. E-mail: karim.piacentini@hotmail.com","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83713307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Benešová, S. Běláková, R. Mikulíková, Z. Svoboda
Benešová, K., Běláková, S., Mikulíková, R., Svoboda, Z., 2018: Determination of proteolytic enzyme activity during malting. Kvasny Prum. 64(6): 318–322 Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides. In malting barley, they are found in small quantities, and their activation takes place only in the process of controlled germination – malt production. In germinating barley, proteases hydrolyze storage proteins to high molecular and low molecular weight degradation products while simultaneously synthesizing other proteins. The final grain modification affects significantly quality of the produced malts and subsequently also technology and characters of the produced beer.
{"title":"Determination of proteolytic enzyme activity during malting","authors":"K. Benešová, S. Běláková, R. Mikulíková, Z. Svoboda","doi":"10.18832/kp201838","DOIUrl":"https://doi.org/10.18832/kp201838","url":null,"abstract":"Benešová, K., Běláková, S., Mikulíková, R., Svoboda, Z., 2018: Determination of proteolytic enzyme activity during malting. Kvasny Prum. 64(6): 318–322 Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides. In malting barley, they are found in small quantities, and their activation takes place only in the process of controlled germination – malt production. In germinating barley, proteases hydrolyze storage proteins to high molecular and low molecular weight degradation products while simultaneously synthesizing other proteins. The final grain modification affects significantly quality of the produced malts and subsequently also technology and characters of the produced beer.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84621080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Psota, M. Musilová, L. Sachambula, V. Horáková, Aleš Přinosil, František Šmíd, Karolína Adámková, M. Adam
In the course of three testing years (2013 – 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l.
{"title":"Malting quality of winter wheat (Triticum aestivum L.)","authors":"V. Psota, M. Musilová, L. Sachambula, V. Horáková, Aleš Přinosil, František Šmíd, Karolína Adámková, M. Adam","doi":"10.18832/kp201832","DOIUrl":"https://doi.org/10.18832/kp201832","url":null,"abstract":"In the course of three testing years (2013 – 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85399012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Běláková, Z. Havelka, A. Bohatá, I. Hartman, Hana Kábelová, P. Kríž, M. Dienstbier, P. Bartoš, P. Špatenka
1 Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic Výzkumný ústav pivovarský a sladařský, a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno 2 University of South Bohemia in České Budějovice, Faculty of Agriculture, Department of Special Plant Production, Section of Phytosanitary, Studentská 1668, 370 05 České Budějovice, Czech Republic Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, Katedra speciální produkce rostlinné, sekce rostlinolékařství, Studentská 1668, 370 05 České Budějovice 3 University of South Bohemia in České Budějovice, Faculty of Education, Department of Applied Physics and Technics, Jeronýmova 10, 371 15 České Budějovice, Czech Republic Jihočeská univerzita v Českých Budějovicích, Pedagogická fakulta, Katedra aplikované fyziky a techniky, Jeronýmova 10, 371 15 České Budějovice 4SurfaceTreat, a.s., Na Lukách 66, 511 01 Turnov, Czech Republic
{"title":"The effect of treatment of barley grain and malt with low-temperature plasma discharge on the malt gushing potential","authors":"S. Běláková, Z. Havelka, A. Bohatá, I. Hartman, Hana Kábelová, P. Kríž, M. Dienstbier, P. Bartoš, P. Špatenka","doi":"10.18832/KP201837","DOIUrl":"https://doi.org/10.18832/KP201837","url":null,"abstract":"1 Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic Výzkumný ústav pivovarský a sladařský, a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno 2 University of South Bohemia in České Budějovice, Faculty of Agriculture, Department of Special Plant Production, Section of Phytosanitary, Studentská 1668, 370 05 České Budějovice, Czech Republic Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, Katedra speciální produkce rostlinné, sekce rostlinolékařství, Studentská 1668, 370 05 České Budějovice 3 University of South Bohemia in České Budějovice, Faculty of Education, Department of Applied Physics and Technics, Jeronýmova 10, 371 15 České Budějovice, Czech Republic Jihočeská univerzita v Českých Budějovicích, Pedagogická fakulta, Katedra aplikované fyziky a techniky, Jeronýmova 10, 371 15 České Budějovice 4SurfaceTreat, a.s., Na Lukách 66, 511 01 Turnov, Czech Republic","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"252 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76994946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
StudenA chmelenĂĄ piva zĂskĂĄvajĂ svou charakteristickou vĹŻni z chmelovĂSho materiĂĄlu, kterĂ˝ je cĂlenA dĂĄvkovĂĄn ve studenĂSm Ăsseku vĂ˝roby (odtud pak nĂĄzev "studenĂS chmelenĂ") a aAkoliv vĂ˝roba tAchto piv nemĂĄ v AeskĂS republice tak bohatou tradici, jako napĹĂklad ve VelkĂS BritĂĄnii nebo SpojenĂ˝ch stĂĄtech, jejich obliba v tuzemsku kaĹždĂ˝m rokem stoupĂĄ. Tato prĂĄce poskytuje ucelenĂ˝ soubor teoretickĂ˝ch a praktickĂ˝ch informacĂ o vĂ˝robA studenA chmelenĂ˝ch piv. Jsou zde pĹedstaveny vĂ˝znamnĂS senzoricky aktivnĂ lĂĄtky chmele vytvĂĄĹejĂcĂ charakteristickĂS aroma a faktory ovlivĹujĂcĂ jejich pĹestup do nĂĄpoje. PoslednĂ AĂĄst prĂĄce je vAnovĂĄna nAkterĂ˝m dĹŻleĹžitĂ˝m rizikovĂ˝m faktorĹŻm, kterĂS je tĹeba pĹi vĂ˝robA studenA chmelenĂ˝ch piv brĂĄt v potaz.
{"title":"The secret of dry hopped beers - Review","authors":"L. Jelínek, J. Müllerová, M. Karabín, P. Dostálek","doi":"10.18832/kp201836","DOIUrl":"https://doi.org/10.18832/kp201836","url":null,"abstract":"StudenA chmelenĂĄ piva zĂskĂĄvajĂ svou charakteristickou vĹŻni z chmelovĂSho materiĂĄlu, kterĂ˝ je cĂlenA dĂĄvkovĂĄn ve studenĂSm Ăsseku vĂ˝roby (odtud pak nĂĄzev \"studenĂS chmelenĂ\") a aAkoliv vĂ˝roba tAchto piv nemĂĄ v AeskĂS republice tak bohatou tradici, jako napĹĂklad ve VelkĂS BritĂĄnii nebo SpojenĂ˝ch stĂĄtech, jejich obliba v tuzemsku kaĹždĂ˝m rokem stoupĂĄ. Tato prĂĄce poskytuje ucelenĂ˝ soubor teoretickĂ˝ch a praktickĂ˝ch informacĂ o vĂ˝robA studenA chmelenĂ˝ch piv. Jsou zde pĹedstaveny vĂ˝znamnĂS senzoricky aktivnĂ lĂĄtky chmele vytvĂĄĹejĂcĂ charakteristickĂS aroma a faktory ovlivĹujĂcĂ jejich pĹestup do nĂĄpoje. PoslednĂ AĂĄst prĂĄce je vAnovĂĄna nAkterĂ˝m dĹŻleĹžitĂ˝m rizikovĂ˝m faktorĹŻm, kterĂS je tĹeba pĹi vĂ˝robA studenA chmelenĂ˝ch piv brĂĄt v potaz.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78603464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hartman, I., 2018: Quality of malting barley grain in the Czech Republic, crop 2017. Kvasny Prum. 64, 2018 (6): 297–301 The quality parameters of 277 samples of malting barley from crop 2017 were assessed according to the standard ČSN 46 1100-5. The average content of nitrogenous substances was 12.2% and starch content 62.6%. Sieving fractions over 2.5 mm achieved the average value of 88.2% and average germination capacity was 98.6%. Average content of grain admixtures unusable for malting was 1.7% and admixtures partly unusable for malting 5.2%.
{"title":"Quality of malting barley grain in the Czech Republic, crop 2017","authors":"I. Hartman","doi":"10.18832/kp201834","DOIUrl":"https://doi.org/10.18832/kp201834","url":null,"abstract":"Hartman, I., 2018: Quality of malting barley grain in the Czech Republic, crop 2017. Kvasny Prum. 64, 2018 (6): 297–301 The quality parameters of 277 samples of malting barley from crop 2017 were assessed according to the standard ČSN 46 1100-5. The average content of nitrogenous substances was 12.2% and starch content 62.6%. Sieving fractions over 2.5 mm achieved the average value of 88.2% and average germination capacity was 98.6%. Average content of grain admixtures unusable for malting was 1.7% and admixtures partly unusable for malting 5.2%.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87606014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Platná legislativa rozumí pojmem minipivovary provozy, které prodávají pivo zákazníkům, jde tedy o firmy nebo podnikající osoby a současně jejich výstav nepřesahuje 10 000 hl ročně. Tím se minipivovary odlišují na jedné straně od domácích výrobců piva („homebrewerů“) a malých a středních pivovarů na straně druhé. V celé republice bylo v roce 2017 celkem 395 minipivovarů a jejich počet stále roste (ČTK, 20. 2. 2018). Cílem práce bylo zmapovat počet minipivovarů v jednom regionu včetně jejich velikosti, kapacity, použitých technologií a získaná data uvést do kontextu. Při srovnání trendu růstu minipivovarů je dobré vzít v úvahu i jaká situace panovala v historii. V roce 1598 bylo na celé tehdejší Moravě 329 pivovarů, z nichž naprostá většina nevyráběla pravděpodobně více než 10 000 dnešních hl ročně. Data o výstavech však nejsou k dispozici. Boom pivovarů souvisel s příchodem nového hráče na trh, kterým byla zejména po roce 1517 šlechta. K roku 1598 měli páni 82 pivovarů, církev 24, rytíři 136, královská a komorní města 8 a poddanská města 79 (Jirásek, 1962). Soupis z roku 1598 nabízí rozdělení jednotlivých provozů do tehdejších krajů, které zdaleka nekorespondují se současnými. V kraji brněnském a znojemském, který zahrnoval například velkou část dnešní Vysočiny včetně Jihlavy, bylo 55 panských pivovarů, stejný počet provozů stavu rytířského, stav duchovní měl 11 pivovarů, pivovary byly v královských městech Brno, Jihlava a Znojmo. V některých městech bylo více pivovarů než jeden. Dále soupis zaznamenal 15 poddanských měst panských s pivovary, 6 poddanských měst rytířských a 4 církevní (Jirásek, 1962). Celkem můžeme napočítat 149 míst, kde byly ve znojemském a brněnském kraji pivovary (v některých sídlech jich bylo hned několik). Některé pivovary na území dnešního Jihomoravského kraje (JMK) najdeme navíc v tehdejším kraji olomouckém a hradišťském. Další možnost srovnání s dnešní situací nabízí data z poloviny 18. století. Opět jejich účelem bylo zdanění. V tomto případě už máme k dispozici i informace o výstavech, z nichž vyplývá, že jediným pivovarem ve dnešním Jihomoravském kraji s výstavem nad 10 000 hl byl brněnský městský pivovar s průměrným výstavem v letech 1745–1747 celkem 10 635 sudů, což v přepočtu z dolnorakouské míry znamená kolem 24 000 hl (Chylík, 1948). Pro srovnání: znojemský městský pivovar vařil 1 688 sudů, což představuje 3 815 hl, vyškovský 1 666 sudů. Na celé Moravě bylo v polovině 18. století 70 městských pivovarů s výstavem dohromady 57 474 sudů, což představuje 130 000 hl a 261 panských s výstavem dohromady 209 922 sudů, tedy 474 423 hl. U pivovarů na dnešní jižní Moravě, u kterých Chylík (Chylík, 1948) eviduje výstav a můžeme je tedy prohlásit za činné, najdeme kolem desítky pivovarů obecních a měšťanských a kolem 80 panských, z toho devět jich bylo na území dnešního Brna (Chylík, 1948). Většina pivovarů Moravy byla dnešní optikou minipivovary až do druhé poloviny 19. století, kdy dochází k výraznému uvolnění trhu zejména
{"title":"Microbreweries in the South Moravian Region","authors":"Filip Vrána","doi":"10.18832/kp201835","DOIUrl":"https://doi.org/10.18832/kp201835","url":null,"abstract":"Platná legislativa rozumí pojmem minipivovary provozy, které prodávají pivo zákazníkům, jde tedy o firmy nebo podnikající osoby a současně jejich výstav nepřesahuje 10 000 hl ročně. Tím se minipivovary odlišují na jedné straně od domácích výrobců piva („homebrewerů“) a malých a středních pivovarů na straně druhé. V celé republice bylo v roce 2017 celkem 395 minipivovarů a jejich počet stále roste (ČTK, 20. 2. 2018). Cílem práce bylo zmapovat počet minipivovarů v jednom regionu včetně jejich velikosti, kapacity, použitých technologií a získaná data uvést do kontextu. Při srovnání trendu růstu minipivovarů je dobré vzít v úvahu i jaká situace panovala v historii. V roce 1598 bylo na celé tehdejší Moravě 329 pivovarů, z nichž naprostá většina nevyráběla pravděpodobně více než 10 000 dnešních hl ročně. Data o výstavech však nejsou k dispozici. Boom pivovarů souvisel s příchodem nového hráče na trh, kterým byla zejména po roce 1517 šlechta. K roku 1598 měli páni 82 pivovarů, církev 24, rytíři 136, královská a komorní města 8 a poddanská města 79 (Jirásek, 1962). Soupis z roku 1598 nabízí rozdělení jednotlivých provozů do tehdejších krajů, které zdaleka nekorespondují se současnými. V kraji brněnském a znojemském, který zahrnoval například velkou část dnešní Vysočiny včetně Jihlavy, bylo 55 panských pivovarů, stejný počet provozů stavu rytířského, stav duchovní měl 11 pivovarů, pivovary byly v královských městech Brno, Jihlava a Znojmo. V některých městech bylo více pivovarů než jeden. Dále soupis zaznamenal 15 poddanských měst panských s pivovary, 6 poddanských měst rytířských a 4 církevní (Jirásek, 1962). Celkem můžeme napočítat 149 míst, kde byly ve znojemském a brněnském kraji pivovary (v některých sídlech jich bylo hned několik). Některé pivovary na území dnešního Jihomoravského kraje (JMK) najdeme navíc v tehdejším kraji olomouckém a hradišťském. Další možnost srovnání s dnešní situací nabízí data z poloviny 18. století. Opět jejich účelem bylo zdanění. V tomto případě už máme k dispozici i informace o výstavech, z nichž vyplývá, že jediným pivovarem ve dnešním Jihomoravském kraji s výstavem nad 10 000 hl byl brněnský městský pivovar s průměrným výstavem v letech 1745–1747 celkem 10 635 sudů, což v přepočtu z dolnorakouské míry znamená kolem 24 000 hl (Chylík, 1948). Pro srovnání: znojemský městský pivovar vařil 1 688 sudů, což představuje 3 815 hl, vyškovský 1 666 sudů. Na celé Moravě bylo v polovině 18. století 70 městských pivovarů s výstavem dohromady 57 474 sudů, což představuje 130 000 hl a 261 panských s výstavem dohromady 209 922 sudů, tedy 474 423 hl. U pivovarů na dnešní jižní Moravě, u kterých Chylík (Chylík, 1948) eviduje výstav a můžeme je tedy prohlásit za činné, najdeme kolem desítky pivovarů obecních a měšťanských a kolem 80 panských, z toho devět jich bylo na území dnešního Brna (Chylík, 1948). Většina pivovarů Moravy byla dnešní optikou minipivovary až do druhé poloviny 19. století, kdy dochází k výraznému uvolnění trhu zejména ","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74417907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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