Four new aroma hop varieties – Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa – were registered in the Czech Republic in 2019. All of the new hop varieties have significantly higher yields than the traditional Saaz aroma variety. Saaz Comfort has the significantly highest content of alpha acids (5.59%) whereas Mimosa has the significantly lowest content of alpha acids (1.90%). The Saaz Comfort and Saaz Brilliant varieties show a variability of alpha acid content below 20%. The other hop varieties, Saaz Shine and Mimosa, as well as Saaz, have a variability of alpha acid content above 25%. Mimosa has the significantly highest content of beta acids (6.07%). Mimosa shows the highest average cohumulone content (29.29% rel.) whereas Saaz Comfort has the lowest cohumulone content (18.04% rel.). Saaz Comfort and Saaz Shine have the highest average contents of hop essential oils (0.84% w. and 0.75% w., respectively). The Saaz, Saaz Shine and Saaz Brilliant varieties show the significantly highest farnesene contents (13.47% rel., 12.50% rel. and 12.38% rel., respectively), which are higher than those of Saaz Comfort and Mimosa.
{"title":"New fine aroma varieties of hops (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa","authors":"V. Nesvadba, J. Charvátová","doi":"10.18832/kp2019.66.320","DOIUrl":"https://doi.org/10.18832/kp2019.66.320","url":null,"abstract":"Four new aroma hop varieties – Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa – were registered in the Czech Republic in 2019. All of the new hop varieties have significantly higher yields than the traditional Saaz aroma variety. Saaz Comfort has the significantly highest content of alpha acids (5.59%) whereas Mimosa has the significantly lowest content of alpha acids (1.90%). The Saaz Comfort and Saaz Brilliant varieties show a variability of alpha acid content below 20%. The other hop varieties, Saaz Shine and Mimosa, as well as Saaz, have a variability of alpha acid content above 25%. Mimosa has the significantly highest content of beta acids (6.07%). Mimosa shows the highest average cohumulone content (29.29% rel.) whereas Saaz Comfort has the lowest cohumulone content (18.04% rel.). Saaz Comfort and Saaz Shine have the highest average contents of hop essential oils (0.84% w. and 0.75% w., respectively). The Saaz, Saaz Shine and Saaz Brilliant varieties show the significantly highest farnesene contents (13.47% rel., 12.50% rel. and 12.38% rel., respectively), which are higher than those of Saaz Comfort and Mimosa.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83665191","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}
Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.
{"title":"Influence of beer and wort sample freezing on the result of analysis","authors":"K. Štěrba, P. Čejka, J. Olšovská","doi":"10.18832/kp2019.66.307","DOIUrl":"https://doi.org/10.18832/kp2019.66.307","url":null,"abstract":"Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"25 1","pages":"307-313"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75702115","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}
Radim Holešinský, B. Prusova, M. Baroň, J. Fiala, Eliška Sembolová, L. Sochorová, K. Prokes, J. Sochor
In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.
{"title":"Influence of autoinoculum on basic oenological parameters of wine","authors":"Radim Holešinský, B. Prusova, M. Baroň, J. Fiala, Eliška Sembolová, L. Sochorová, K. Prokes, J. Sochor","doi":"10.18832/kp2019.66.296","DOIUrl":"https://doi.org/10.18832/kp2019.66.296","url":null,"abstract":"In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"94 1","pages":"296-306"},"PeriodicalIF":0.0,"publicationDate":"2020-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79617517","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}
Karin Viktorinová, Karin Petřeková, J. Šimek, I. Hartman, V. Hertel
This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.
{"title":"Nutrition and Sensory Evaluation of Germinated Legumes","authors":"Karin Viktorinová, Karin Petřeková, J. Šimek, I. Hartman, V. Hertel","doi":"10.18832/kp2019.66.270","DOIUrl":"https://doi.org/10.18832/kp2019.66.270","url":null,"abstract":"This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":"270-276"},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82299811","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}
R. Dlouhá, Karin Petřeková, I. Hartman, J. Šimek, V. Hertel
Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.
{"title":"Nutrition and Sensory Evaluation of Germinated Cereals and Pseudocereals","authors":"R. Dlouhá, Karin Petřeková, I. Hartman, J. Šimek, V. Hertel","doi":"10.18832/kp2019.66.287","DOIUrl":"https://doi.org/10.18832/kp2019.66.287","url":null,"abstract":"Our study is focused on comparison of nutritional, functional and sensory properties of buckwheat (Fagopyrum sagitatum), naked gluten-free oats (Avena sativa), and quinoa – Chilean gooseberry (Chenopodium quinoa). The input material was raw seeds of the mentioned types of cereals and pseudo-cereals, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried groats or flakes. Basic nutritional parameters were determined for samples of non-germinated seeds and final products, supplemented by determination of antioxidant activity. β-Glucans were evaluated in gluten-free naked oats. Their content in the final product decreased by 43.7%, yet it reached favourable values of 2.2 g per 100 g of product. A significant increase in energy content by approximately 6.4–9.2% was found. This increase was influenced by an increase in the carbohydrate content of all final products. As with raw seeds, germinated seeds of the monitored cereals and pseudo-cereals treated by drying have a low content of fats, saturated fatty acids, sugars and they are a good source of protein and fibre. A significant increase in antioxidant activity was observed only in flakes of germinated gluten-free oats. The sensory evaluation of the final products was favourable. On drying, the germinated seeds of the examined samples acquired a brittle structure, which together with the taste was the best evaluated property of the final products. The products represent a new, nutritionally interesting alternative to regular nutrition and gluten-free diets.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"38 1","pages":"287-295"},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78758036","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 study presents malting quality and agronomic characteristics obtained during testing of barley varieties in the Czech Republic. After the harvest of 2020, the following spring barley malting varieties were registered: Amidala, Focus, Greenway, KWS Jessie, LG Belcanto, and LG Stamgast. LG Stamgast was recommended for production of the beer with the protected geographical indication České pivo. In addition, the non-malting spring barley variety RGT Gagarin was registered. Amidala, Focus, Greenway, KWS Jessie, LG Belcanto provided malt with the extract content over 83%. These varieties also easily degraded nitrogenous substances. The value of the Kolbach index ranged from 48.6 to 52.1%. Diastatic power was at the optimal level. Degradation of cell walls was also optimal. Friability moved from 89 to 97% and β-glucan content in wort achieved satisfactory values of 65 – 170 mg/l in the given varieties . Wort quality, which is characterized by final attenuation, was at the above average to optimal level of 80.9 – 83.2% in these varieties of spring barley. LG Stamgast showed lower values of proteolytic and cytolytic modification and lower values of final attenuation, which is required for the varieties recommended for the production of the beer with the protected geographical indication České pivo.
{"title":"Barley varieties registered in the Czech Republic after the harvest of 2020","authors":"V. Psota, O. Dvořáčková, M. Musilová, Milan Nečas","doi":"10.18832/kp2019.66.277","DOIUrl":"https://doi.org/10.18832/kp2019.66.277","url":null,"abstract":"The study presents malting quality and agronomic characteristics obtained during testing of barley varieties in the Czech Republic. After the harvest of 2020, the following spring barley malting varieties were registered: Amidala, Focus, Greenway, KWS Jessie, LG Belcanto, and LG Stamgast. LG Stamgast was recommended for production of the beer with the protected geographical indication České pivo. In addition, the non-malting spring barley variety RGT Gagarin was registered. Amidala, Focus, Greenway, KWS Jessie, LG Belcanto provided malt with the extract content over 83%. These varieties also easily degraded nitrogenous substances. The value of the Kolbach index ranged from 48.6 to 52.1%. Diastatic power was at the optimal level. Degradation of cell walls was also optimal. Friability moved from 89 to 97% and β-glucan content in wort achieved satisfactory values of 65 – 170 mg/l in the given varieties . Wort quality, which is characterized by final attenuation, was at the above average to optimal level of 80.9 – 83.2% in these varieties of spring barley. LG Stamgast showed lower values of proteolytic and cytolytic modification and lower values of final attenuation, which is required for the varieties recommended for the production of the beer with the protected geographical indication České pivo.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91140589","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 study presents results of malting quality and agronomic characteristics of the LG Verdi, LG Tosca, and Spitfire spring barley varieties that were obtained during a three-year period of testing within the state varietal trials in the Slovak Republic. Extract from the varieties was at the level from 82.9 to 84.1%. The varieties exhibited optimal and high levels of proteolytic modification (47.4 to 52.0%) and satisfactory to optimal levels of final attenuation (80.8 to 81.8%). Degradation of cell walls was high – between 86 and 96%. Beta-glucan content was at a satisfactory to optimal level of 67 to 158 mg/l. In addition, the study presents results which the Suez winter barley variety achieved in a two-year period of state varietal trials. The variety exhibited satisfactory quality of the extract level, optimal level of proteolytic modification and optimal wort composition. This variety had a slow degradation of cell walls, but its beta-glucan content was at the satisfactory level.
{"title":"Barley varieties registered in the Slovak Republic after the harvest of 2020","authors":"V. Psota, M. Svorad, M. Musilová, V. Halásová","doi":"10.18832/kp2019.66.255","DOIUrl":"https://doi.org/10.18832/kp2019.66.255","url":null,"abstract":"The study presents results of malting quality and agronomic characteristics of the LG Verdi, LG Tosca, and Spitfire spring barley varieties that were obtained during a three-year period of testing within the state varietal trials in the Slovak Republic. Extract from the varieties was at the level from 82.9 to 84.1%. The varieties exhibited optimal and high levels of proteolytic modification (47.4 to 52.0%) and satisfactory to optimal levels of final attenuation (80.8 to 81.8%). Degradation of cell walls was high – between 86 and 96%. Beta-glucan content was at a satisfactory to optimal level of 67 to 158 mg/l. In addition, the study presents results which the Suez winter barley variety achieved in a two-year period of state varietal trials. The variety exhibited satisfactory quality of the extract level, optimal level of proteolytic modification and optimal wort composition. This variety had a slow degradation of cell walls, but its beta-glucan content was at the satisfactory level.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83799016","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}
How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.
{"title":"Improving foam stability and lautering conditions","authors":"P. Košin, J. Šavel, A. Brož, J. Vlček","doi":"10.18832/kp2019.66.261","DOIUrl":"https://doi.org/10.18832/kp2019.66.261","url":null,"abstract":"How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"12 5 1","pages":"261-263"},"PeriodicalIF":0.0,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83782964","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 multifactorial field experiment in an open-top chamber facility at the experimental station Domaninek was conducted in 2014 to understand the potential effects of climate change factors on the malting quality of spring barley and to evaluate the interactions of these factors with nitrogen nutrition. The results showed a major effect of nitrogen nutrition on malting quality. Nitrogen increased the protein content and impaired the key malting quality parameters such as a relative extract or Kolbach index. Elevated CO2 concentration had a generally positive effect on malting quality and alleviated the negative impact of nitrogen nutrition particularly. Reduced water availability had only a minor impact on malting quality; however, these effects were predominantly positive.
{"title":"Effect of elevated CO2 concentration, nitrogen nutrition and reduced water availability on malting quality of spring barley","authors":"J. Šimor, V. Psota, K. Klem","doi":"10.18832/kp2019.66.245","DOIUrl":"https://doi.org/10.18832/kp2019.66.245","url":null,"abstract":"A multifactorial field experiment in an open-top chamber facility at the experimental station Domaninek was conducted in 2014 to understand the potential effects of climate change factors on the malting quality of spring barley and to evaluate the interactions of these factors with nitrogen nutrition. The results showed a major effect of nitrogen nutrition on malting quality. Nitrogen increased the protein content and impaired the key malting quality parameters such as a relative extract or Kolbach index. Elevated CO2 concentration had a generally positive effect on malting quality and alleviated the negative impact of nitrogen nutrition particularly. Reduced water availability had only a minor impact on malting quality; however, these effects were predominantly positive.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":"245-254"},"PeriodicalIF":0.0,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85647677","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 article deals with the interpolation of the Balling alcohol factors, given at isolated points in 1% (m/m) increments ranging from 1 to 30% in the Hrach table published in 1927. Interpolation was necessery for the calculation of real (RDF) or apparent (ADF) degree of attenuation, according to which optimal barley varieties were selected for beer production. Analytica EBC initially preferred ADF, although it also reported RDF, used by ASBC. According to ASBC, the Balling RDF is multiplied by a correction factor or calculated using a modified calculation formula. Both ways gave the same results and increased Balling RDF values by 1-2% m/m. Refractometry with a pocket digital refractometer set to °Bx allows beer analysis from a minimum sample volume.
{"title":"Interpolation formulas for Balling´'s alcohol factors","authors":"J. Šavel, P. Košin, A. Brož, J. Vlček","doi":"10.18832/kp2019.66.239","DOIUrl":"https://doi.org/10.18832/kp2019.66.239","url":null,"abstract":"The article deals with the interpolation of the Balling alcohol factors, given at isolated points in 1% (m/m) increments ranging from 1 to 30% in the Hrach table published in 1927. Interpolation was necessery for the calculation of real (RDF) or apparent (ADF) degree of attenuation, according to which optimal barley varieties were selected for beer production. Analytica EBC initially preferred ADF, although it also reported RDF, used by ASBC. According to ASBC, the Balling RDF is multiplied by a correction factor or calculated using a modified calculation formula. Both ways gave the same results and increased Balling RDF values by 1-2% m/m. Refractometry with a pocket digital refractometer set to °Bx allows beer analysis from a minimum sample volume.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"26 1","pages":"239-244"},"PeriodicalIF":0.0,"publicationDate":"2020-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87955155","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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