V. Nesvadba, L. Strakova, Gabriela Fritschová, J. Olšovská, J. Charvátová, S. Trnková
Czech bitter varieties were evaluated between 2010 and 2022. Hop varieties displayed an average content of alpha acids between 10.24% w/w (Agnus) and 13.73% w/w (Gaia). Variability below 15%, proved good stability of alpha acids content in all tested bittering hops. All varieties showed a decrease in the content of alpha acids over a period of 13 years of hop cultivation. The highest content of beta acids was determined in Gaia (7.30% w/w). In contrast, the lowest content of beta acids was found in Rubín (3.73% w/w). The new bitter genotypes Uran and 5304 had an average alpha acid content of 11.56% w/w and 10.82% w/w, respectively. Uran showed an average beta acid content of 5.47% w/w and for the genotype 5304 it was 3.61% w/w. In terms of the alpha/beta acids ratio, the hop varieties can be divided into three groups. The first group included the varieties with an alpha/beta acids ratio below 2, i.e. Vital, Boomerang and Gaia. While Agnus and Uran displayed an alpha/beta ratio slightly above 2. The highest alpha/beta ratio above 3 was found in Rubín and the 5303 genotype.
{"title":"Evaluation of variability of the content of alpha and beta acids in Czech bittering hop varieties (Humulus lupulus L.)","authors":"V. Nesvadba, L. Strakova, Gabriela Fritschová, J. Olšovská, J. Charvátová, S. Trnková","doi":"10.18832/kp2023.69.719","DOIUrl":"https://doi.org/10.18832/kp2023.69.719","url":null,"abstract":"Czech bitter varieties were evaluated between 2010 and 2022. Hop varieties displayed an average content of alpha acids between 10.24% w/w (Agnus) and 13.73% w/w (Gaia). Variability below 15%, proved good stability of alpha acids content in all tested bittering hops. All varieties showed a decrease in the content of alpha acids over a period of 13 years of hop cultivation. The highest content of beta acids was determined in Gaia (7.30% w/w). In contrast, the lowest content of beta acids was found in Rubín (3.73% w/w). The new bitter genotypes Uran and 5304 had an average alpha acid content of 11.56% w/w and 10.82% w/w, respectively. Uran showed an average beta acid content of 5.47% w/w and for the genotype 5304 it was 3.61% w/w. In terms of the alpha/beta acids ratio, the hop varieties can be divided into three groups. The first group included the varieties with an alpha/beta acids ratio below 2, i.e. Vital, Boomerang and Gaia. While Agnus and Uran displayed an alpha/beta ratio slightly above 2. The highest alpha/beta ratio above 3 was found in Rubín and the 5303 genotype.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78738182","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}
J. Kolek, Marek Driml, Matěj Kumžák, P. Soukup, Frank Szendzielarz, Matěj Šimera, B. Branska, P. Patakova
Fish processing worldwide generates a large amount of waste that has no further use. In this work, we tested the possible biotechnological use of two waste materials from common carp – waste scales and residues from filleting process. Both sources were subjected to alkaline hydrolysis and subsequently used as a source of nitrogen, phosphorus and other elements for the cultivation of the fungus Monascus purpureus, which is known for the production of pigments with potential in pharmaceutics and other sectors of industry. After 14 day-long cultivation of Monascus purpureus in a medium containing hydrolysate as the sole source of all nutrients except carbon, the extraction of pigments and their further analysis were carried out. It was shown that a simple as well as inexpensive alkaline hydrolysis can be used to prepare a complex culture medium suitable for pigment production using fish waste. Moreover, there is a big potential that this medium would also be suitable for many more biotechnological applications.
{"title":"Use of common carp waste for pigment production by Monascus purpureus","authors":"J. Kolek, Marek Driml, Matěj Kumžák, P. Soukup, Frank Szendzielarz, Matěj Šimera, B. Branska, P. Patakova","doi":"10.18832/kp2023.69.686","DOIUrl":"https://doi.org/10.18832/kp2023.69.686","url":null,"abstract":"Fish processing worldwide generates a large amount of waste that has no further use. In this work, we tested the possible biotechnological use of two waste materials from common carp – waste scales and residues from filleting process. Both sources were subjected to alkaline hydrolysis and subsequently used as a source of nitrogen, phosphorus and other elements for the cultivation of the fungus Monascus purpureus, which is known for the production of pigments with potential in pharmaceutics and other sectors of industry. After 14 day-long cultivation of Monascus purpureus in a medium containing hydrolysate as the sole source of all nutrients except carbon, the extraction of pigments and their further analysis were carried out. It was shown that a simple as well as inexpensive alkaline hydrolysis can be used to prepare a complex culture medium suitable for pigment production using fish waste. Moreover, there is a big potential that this medium would also be suitable for many more biotechnological applications.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90990173","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}
A. Mikyška, K. Krofta, Gabriela Fritschová, K. Belešová, František Kroupa, J. Tichá
From the brewing and commercial point of view, the content of alpha acids is the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops consists of pre-harvest and harvest predictions and a detailed analysis of reality based on the analysis of all purchasing lots of raw hops. It is differentiated according to varieties and hop growing areas. This article presents the results of the 2022 harvest, discusses the influence of weather conditions, the age of hop gardens and virus-free seedlings on the harvest results, and the relationship of predictions to reality. The average content of alpha acids in the majority Saaz variety in the Saaz, Auscha and Tirschitz hop growing regions was 2.88, 2.80 and 2.63% by weight in the original respectively. In all areas, the alpha acid content has been significantly affected by the age of the hop growths. Hybrid varieties coped with adverse weather conditions much better than most aromatic hops. The total production of alpha acids in Czech hops from the harvest of 2022 was 182.9 tons, one of the lowest in the last 15 years. It is due to the concurrence of two factors: the low yield per hectare and the content of alpha acids in Saaz hops. The cause was, similarly to Germany, an extreme deficit of precipitation and high temperatures during the vegetation season.
{"title":"Alpha acids content in Czech hops from harvest 2022 - forecasts, reality and trends","authors":"A. Mikyška, K. Krofta, Gabriela Fritschová, K. Belešová, František Kroupa, J. Tichá","doi":"10.18832/kp2023.69.692","DOIUrl":"https://doi.org/10.18832/kp2023.69.692","url":null,"abstract":"From the brewing and commercial point of view, the content of alpha acids is the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops consists of pre-harvest and harvest predictions and a detailed analysis of reality based on the analysis of all purchasing lots of raw hops. It is differentiated according to varieties and hop growing areas. This article presents the results of the 2022 harvest, discusses the influence of weather conditions, the age of hop gardens and virus-free seedlings on the harvest results, and the relationship of predictions to reality. The average content of alpha acids in the majority Saaz variety in the Saaz, Auscha and Tirschitz hop growing regions was 2.88, 2.80 and 2.63% by weight in the original respectively. In all areas, the alpha acid content has been significantly affected by the age of the hop growths. Hybrid varieties coped with adverse weather conditions much better than most aromatic hops. The total production of alpha acids in Czech hops from the harvest of 2022 was 182.9 tons, one of the lowest in the last 15 years. It is due to the concurrence of two factors: the low yield per hectare and the content of alpha acids in Saaz hops. The cause was, similarly to Germany, an extreme deficit of precipitation and high temperatures during the vegetation season.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89433474","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}
Helena Pluháčková, R. Boško, R. Zámečník, Ondřej Pyšný
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 often plant protection chemicals containing these ingredients are used. The Saaz hop variety samples from the primary Czech hop-growing regions, gathered in 2020 and 2021, were assessed. The average spindle length (14–18 mm), average number of spindle segments (9.3–11.9 pcs/needle) and conductometric parameters (2.7–4.7% w/w) in the samples were identified.
{"title":"A different approach to hop growing","authors":"Helena Pluháčková, R. Boško, R. Zámečník, Ondřej Pyšný","doi":"10.18832/kp2023.69.700","DOIUrl":"https://doi.org/10.18832/kp2023.69.700","url":null,"abstract":"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 often plant protection chemicals containing these ingredients are used. The Saaz hop variety samples from the primary Czech hop-growing regions, gathered in 2020 and 2021, were assessed. The average spindle length (14–18 mm), average number of spindle segments (9.3–11.9 pcs/needle) and conductometric parameters (2.7–4.7% w/w) in the samples were identified.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74094907","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}
P. Gabriel, M. Dienstbier, Karel Fous, D. Matoulková
Bottled beer is exposed to light during transport or storage, which can unfavourably affect its sensory properties. One of the functions of the packaging is to provide maximum protection against possible light degradation. Riboflavin (vitamin B2), which acts as a photosensitizer, is a key substance for the occurrence of light degradation in beer. Riboflavin absorbs light in the visible region of the spectrum and transfers its energy to other compounds. A cascade of subsequent chemical reactions leads to sensory damage to the beer. Based on the transmission spectrum of packaging (glass and plastic), the Packaging Riboflavin Index (PRFI)was introduced. PRFI was designed as a tool which quantitatively assesses the ability of packaging to protect beer from light damage. The basic types of commercially used glass and plastic packaging were compared using this index. The validity of the index was verified in an experiment with defined light damage of beer in different packaging.
{"title":"Characterization of packaging ability to protect beer from light degradation and introduction of a new Packaging Riboflavin Index","authors":"P. Gabriel, M. Dienstbier, Karel Fous, D. Matoulková","doi":"10.18832/kp2022.68.679","DOIUrl":"https://doi.org/10.18832/kp2022.68.679","url":null,"abstract":"Bottled beer is exposed to light during transport or storage, which can unfavourably affect its sensory properties. One of the functions of the packaging is to provide maximum protection against possible light degradation. Riboflavin (vitamin B2), which acts as a photosensitizer, is a key substance for the occurrence of light degradation in beer. Riboflavin absorbs light in the visible region of the spectrum and transfers its energy to other compounds. A cascade of subsequent chemical reactions leads to sensory damage to the beer. Based on the transmission spectrum of packaging (glass and plastic), the Packaging Riboflavin Index (PRFI)was introduced. PRFI was designed as a tool which quantitatively assesses the ability of packaging to protect beer from light damage. The basic types of commercially used glass and plastic packaging were compared using this index. The validity of the index was verified in an experiment with defined light damage of beer in different packaging.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90279577","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}
Between the years 2011 and 2022, the Czech hop varieties Agnus, Rubín, Vital, Gaia and Boomerang were evaluated in terms of their hop yield. The highest hop yield was recorded in Gaia (2.99 kg/plant) and Vital (2.92 kg/plant). Boomerang had the lowest yield (2.11 kg/plant.). The lowest variability of yield was determined in Vital (19.74%) and the highest in Boomerang (33.29%) and Agnus (32.98%). Vital demonstrated the lowest decreasing trend of hop yield over a period of 12 years. Rubín showed the highest decreasing trend.
{"title":"Evaluation of hop yield stability in Czech bitter hop varieties","authors":"V. Nesvadba, J. Charvátová, S. Trnková","doi":"10.18832/kp2022.68.674","DOIUrl":"https://doi.org/10.18832/kp2022.68.674","url":null,"abstract":"Between the years 2011 and 2022, the Czech hop varieties Agnus, Rubín, Vital, Gaia and Boomerang were evaluated in terms of their hop yield. The highest hop yield was recorded in Gaia (2.99 kg/plant) and Vital (2.92 kg/plant). Boomerang had the lowest yield (2.11 kg/plant.). The lowest variability of yield was determined in Vital (19.74%) and the highest in Boomerang (33.29%) and Agnus (32.98%). Vital demonstrated the lowest decreasing trend of hop yield over a period of 12 years. Rubín showed the highest decreasing trend.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78545084","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}
A. Mikyška, V. Psota, K. Bojnanská, M. Ondrejovič, M. Musilová, Alena Bezdíčková, Marta Zavřelová
Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.
{"title":"Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties","authors":"A. Mikyška, V. Psota, K. Bojnanská, M. Ondrejovič, M. Musilová, Alena Bezdíčková, Marta Zavřelová","doi":"10.18832/kp2022.68.663","DOIUrl":"https://doi.org/10.18832/kp2022.68.663","url":null,"abstract":"Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76854661","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}
P. Gabriel, Jakub Škoda, K. Benešová, D. Matoulková
Exposure of beer to light results in the formation of undesirable flavours or complete spoilage. Photo-damaged beerhas a specific, so-called skunky or light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2-ene-1-thiol (MBT). Riboflavin (RF) plays a key role in the formation of MBT. It absorbs light in the blue part of thespectrum and transfers excitation energy to isohumulones. This process is accompanied by the decomposition of RF,which causes a decrease in the absorbance of the sample at 450 nm. The decomposition is directly related to theformation of LSF. In this study, the decrease in absorbance associated with the defined illumination of model and realbeer directly in commercial bottles was measured. The decrease in absorbance correlated with the decrease in RFconcentration and the formation of LSF detected by the sensory panel. The Light-Struck Flavour Susceptibility Indexwas introduced as a rate of the beer susceptibility to light degradation and the formation of LSF.
{"title":"Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index","authors":"P. Gabriel, Jakub Škoda, K. Benešová, D. Matoulková","doi":"10.18832/kp2022.68.656","DOIUrl":"https://doi.org/10.18832/kp2022.68.656","url":null,"abstract":"Exposure of beer to light results in the formation of undesirable flavours or complete spoilage. Photo-damaged beerhas a specific, so-called skunky or light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2-ene-1-thiol (MBT). Riboflavin (RF) plays a key role in the formation of MBT. It absorbs light in the blue part of thespectrum and transfers excitation energy to isohumulones. This process is accompanied by the decomposition of RF,which causes a decrease in the absorbance of the sample at 450 nm. The decomposition is directly related to theformation of LSF. In this study, the decrease in absorbance associated with the defined illumination of model and realbeer directly in commercial bottles was measured. The decrease in absorbance correlated with the decrease in RFconcentration and the formation of LSF detected by the sensory panel. The Light-Struck Flavour Susceptibility Indexwas introduced as a rate of the beer susceptibility to light degradation and the formation of LSF.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73063687","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}
N. Březinová Belcredi, R. Cerkal, Ivana Jovanović, Jhonny Edison Alba Mejía, Psota Vratislav, H. Středová, T. Středa
The objective of the study was to quantify the inhibitory effect of repeated use of steep-out water on selected germination parameters. Ten malting barley genotypes from three sites were tested in this research. Statistically significant inhibitory effects of recycled steep-out water on germination rate GR (reduction by 22.8% on average compared to distilled water), germination index GI (reduction by 10.9% on average compared to distilled water), as well as germination energy GE (reduction by 2.4% on average compared to distilled water) were recorded. Compared to the average GI of all varieties in distilled water (4.6), GI was lower by 6.7% and 6.1% for Laudis 550, 5.0% and 6.3% for Manta, but 14.1% and 13.3% for Tango, and 17.2% and 15.2% for Vendela when water from the first and second steeps was used. The varietal differences identified, as well as the effect of provenience, indicated different levels of GI reduction depending on the vigour of the caryopsis. Caryopses of the genotypes with higher vigour are able to cope better with the inhibitory effect of the steep-out water on germination.
{"title":"Germination of malting barley grains when using recycled steep-out water","authors":"N. Březinová Belcredi, R. Cerkal, Ivana Jovanović, Jhonny Edison Alba Mejía, Psota Vratislav, H. Středová, T. Středa","doi":"10.18832/kp2022.68.647","DOIUrl":"https://doi.org/10.18832/kp2022.68.647","url":null,"abstract":"The objective of the study was to quantify the inhibitory effect of repeated use of steep-out water on selected germination parameters. Ten malting barley genotypes from three sites were tested in this research. Statistically significant inhibitory effects of recycled steep-out water on germination rate GR (reduction by 22.8% on average compared to distilled water), germination index GI (reduction by 10.9% on average compared to distilled water), as well as germination energy GE (reduction by 2.4% on average compared to distilled water) were recorded. Compared to the average GI of all varieties in distilled water (4.6), GI was lower by 6.7% and 6.1% for Laudis 550, 5.0% and 6.3% for Manta, but 14.1% and 13.3% for Tango, and 17.2% and 15.2% for Vendela when water from the first and second steeps was used. The varietal differences identified, as well as the effect of provenience, indicated different levels of GI reduction depending on the vigour of the caryopsis. Caryopses of the genotypes with higher vigour are able to cope better with the inhibitory effect of the steep-out water on germination.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81274306","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 Saaz Shine variety was registered in 2019. It was tested in two areas, Chrášťany (no irrigation) and Stekník (with irrigation), between 2017 and 2021. An average hop yield in Stekník is 2.62 t/ha and in Chrášťany it is 2.54 t/ha. No conclusive difference in yields was determined. An average content of alpha acids was 4.67% in Chrášťany and 3.18% in Stekník, therefore the content of alpha acids in Saaz from Chrášťany has been proven to be higher than in Stekník. There is a conclusively higher content of essential oils in hops from Chrášťany (0.65g/100 g) than from Stekník (0.34 g/100 g), but the composition of the essential oils is not conclusively different. The aroma of hop cones from both areas is identical. Their moderately intense scent can be described as a fine hop one with a background hint of fruit and citrus.
{"title":"Evaluation of fine aroma Saaz Shine hop variety","authors":"V. Nesvadba, J. Charvátová, S. Trnková","doi":"10.18832/kp2022.68.642","DOIUrl":"https://doi.org/10.18832/kp2022.68.642","url":null,"abstract":"The Saaz Shine variety was registered in 2019. It was tested in two areas, Chrášťany (no irrigation) and Stekník (with irrigation), between 2017 and 2021. An average hop yield in Stekník is 2.62 t/ha and in Chrášťany it is 2.54 t/ha. No conclusive difference in yields was determined. An average content of alpha acids was 4.67% in Chrášťany and 3.18% in Stekník, therefore the content of alpha acids in Saaz from Chrášťany has been proven to be higher than in Stekník. There is a conclusively higher content of essential oils in hops from Chrášťany (0.65g/100 g) than from Stekník (0.34 g/100 g), but the composition of the essential oils is not conclusively different. The aroma of hop cones from both areas is identical. Their moderately intense scent can be described as a fine hop one with a background hint of fruit and citrus.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88132990","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：