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Preparation of malts for production of special beers

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dc.title Preparation of malts for production of special beers en
dc.contributor.author Kábelová-Ficová, Hana
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Gregor, Tomáš
dc.contributor.author Fišera, Miroslav
dc.contributor.author Golian, Jozef
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Šopík, Tomáš
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 441
dc.citation.epage 445
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/773
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/773
dc.subject Beers en
dc.subject Brewing en
dc.subject Kinds of malts en
dc.subject Malt production en
dc.subject Specialty malts en
dc.description.abstract The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one. © 2017 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007242
utb.identifier.obdid 43876723
utb.identifier.scopus 2-s2.0-85023199393
utb.source j-scopus
dc.date.accessioned 2017-09-03T21:40:05Z
dc.date.available 2017-09-03T21:40:05Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Šopík, Tomáš
utb.fulltext.affiliation Hana Kábelová-Ficová, Stanislav Kráčmar, Tomáš Gregor, Miroslav Fišera, Jozef Golian, Vlastimil Kubáň, Tomáš Šopík Hana Kábelová-Ficová, University of South Bohemia in České Budějovice, Department of Agricultural Products Quality, Studentská 1668, 370 05, České Budějovice, Czech Republic, E-mail: h.kabelova@seznam.cz Stanislav Kráčmar, College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: kracmar@hotskolabrno.cz Tomáš Gregor, Mendel University in Brno, Department of Food technology, Zemědělská 1, 613 00 Brno, Czech Republic, E-mail: gregor@mendelu.cz Miroslav Fišera, College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: fisera@hotskolabrno.cz Jozef Golian, Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, E-mail: jozef.golian@uniag.sk Vlastimil Kubáň, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: kuban@ft.utb.cz Tomáš Šopík, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: sopik@ft.utb.cz
utb.fulltext.dates Received: 2 March 2017. Accepted: 25 April 2017. Available online: 29 June 2017
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utb.fulltext.sponsorship This work was supported by the VEGA No. 12345 grant and by the IGA UTB 2017-004 grant awarded by the internal grant agency of the Tomas Bata University in Zlín.
utb.scopus.affiliation University of South Bohemia in České Budějovice, Department of Agricultural Products Quality, Studentská 1668, Ceské Budějovice, Czech Republic; College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, Brno, Czech Republic; Mendel University in Brno, Department of Food technology, Zemědělská 1, Brno, Czech Republic; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, Nitra, Slovakia; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, Zlín, Czech Republic
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