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Dynamika změn obsahu anthokyanů při potravinářském zpracování zrna barevných pšenic
Neřádová, Veronika
In the experimental part, the dynamics of changes of anthocyanins content during the food processing of the grain of coloured winter wheat varieties of PS Karkulka and Škorpion for bakery and pastry products and beer was monitored. As a part of the technological processing, total polyphenols and antioxidant activity were also determined. The results showed that genetic factors, the influence of year and weather conditions have a significant (p > 0,95) effect on the technological parameters, phytochemical profile and antioxidant activity of the grain. The results also showed a significant (p > 0,95) influence of the sampling term of grain on the anthocyanins content, a major influence of the nitrogen fertilization was not observed. It was found that it is possible to create flour mixtures rich in anthocyanins with high antioxidant aktivity by fractionating of the raw material. Furthermore, a significant (p > 0,95) influence of the recipe and technology of raw materiál processing on the content of anthocyanins, polyphenols and antioxidant activity of semi-products and final products was found. The thermal processing of the raw material on the final food products significantly (p > 0,95) influenced the destruction of these compounds with an antioxidant effect. The selected recipe significantly (p > 0,95) also influenced the colour, qualitative, sensory and textural properties of the products. The conditions for the anthocyanins retention can be optimized by choosing suitable raw materials and processing technology.
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System for Control Automation of Home Brewery
Mimochodek, Vojtěch ; Jaroš, Jiří (referee) ; Šimek, Václav (advisor)
This thesis focuses on the control, automation, and monitoring of the beer brewing production process. The main goal is to develop a control system that enables the automation and monitoring of individual brewing phases. The theoretical part addresses the beer production processes, provides an overview of home brewing equipment, and offers a detailed description of the mini-brewery that is part of this thesis. The practical part includes the design and implementation of the proposed system. The Ąnal section is devoted to system testing and evaluation.
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Biogenní aminy v produktech minipivovarů
SYMONOVÁ, Michaela
The bachelor thesis deals withbiogenic amines (BA) content in beers of selected microbreweries from South Bohemia, where beers from commercial breweries are also used for comparison. This thesis is divided into two parts. The first, theoretical part, is focused on introducing the brewing industry, the process of beer production, the difference in the production process in microbreweries and their characteristics. It also explains what BAs are and their different presentation. The second half of this thesis is focused on the experimental part, where the methodology of the work, determination and evaluation of BA content in different beer samples is presented. The ultraperformance liquid chromatography (UPLC) method by which the content of individual BAs in beer samples was determined is also presented. Subsequently, the results of the experiment are presented and a discussion with a comparison of the results of this work with the results of other studies of the same focus is presented.
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Marketingová mix minipivovaru Popelín
KOSMA, Arnošt
The bachelor thesis explains the basic concepts related to marketing and marketing mix in the research part of the thesis. The practical part of the thesis deals with the beer brewery Popelin, its marketing and the actual production of beer. The situation in the Popelín brewery was evaluated by means of SWOT and PESTLE analysis and the 4P marketing mix of the brewery was evaluated. The evaluation of the situation in the brewery showed that the brewery has no problems with sales and does not need to invest in advertising because people like to come back. The biggest danger for the Popelin brewery and other micro breweries is the increase in the price of inputs, especially energy prices.
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Dotační možnosti pro MSP v pivovarském odvětví s ohledem na minipivovary.
PLÍHALOVÁ, Anežka
This bachelor thesis deals with the possibilities of supporting microbreweries in the form of subsidies in the programming period 2021-2027. The literature search summarizes key information about microbreweries, the definition of SMEs and general conditions for providing subsidies. The practical part describes the ongoing subsidy calls from which funds can be drawn for the construction and development of microbreweries. In particular, the official internet resources of the European Union, the individual EU funds and state portals were used to find the relevant subsidy titles. The main output of this work is a summary of information useful for applicants for subsidies or for those interested in doing business in this brewery sector.
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Study of the Selected Types of Sulphur Compounds in Beer and Brewing Materials
Mikulíková, Renata ; Ventura, Karel (referee) ; Ventura, Karel (referee) ; Čáslavský, Josef (referee) ; Márová, Ivana (advisor)
Much attention has been recently devoted to sensorially active substances affecting beer quality in the Czech Republic and worldwide. Among them, the heterocyclic and sulphur containing compounds play an important role, some of them with high sensorial activity even in extremely low concentrations. Trace amounts of these compounds, which can be frequently found in foods, participate in formation of their aroma and this effect can be generally evaluated as favorable However, in malt or beer it is true only to a limited extent and the presence of heterocyclic and sulphur containing compounds are in this respect assessed rather unfavorably. The aim of the present study was to provide a survey about of problems in the field of sulphur containing compounds in barley, malt and beer, to describe metabolic paths leading to their formation and to verify experimentally possibilities of their determination using modern analytical methods. Sulphur-containing amino acids are a natural part of barley, malt and beer and are precursors of the origin of volatile sulphur substances. The most frequently occurring sulphur amino acids, metionine, cysteine and homocysteine, were selected for analytical monitoring. The method of gas chromatography was used to determine sulphur-containing amino acids in barley, malt and beer. Prior to the analysis, sulphur-containing amino acids were derived and volatile N(O,S)-ethoxycarbonyl propyl esters were formed; they were subsequently analyzed using the gas chromatography with mass detector (GC/ MSD) and the gas chromatography with flame photo detector (GC/ FPD). Direct analysis of sulphur volatile substances is possible only rarely as they are found in the analyzed matrices (malt, beer) only in very low concentrations ( g/kg,l - ng/kg,l). Before the analysis, the analytes must be extracted from the matrix and concentrated. The modern analytical methods SPME (Solid Phase Micro Extraction), SPDE (Solid Phase Dynamic Extraction) and TDAS (Thermal Desorption Autosampler) were experimentally compared for the extraction and subsequent concentration of sulphur volatile substances. The method of gas chromatography with flame photo detector was used to determine sulphur volatile substances. Following volatile sulphur substances were monitored: dimethyl sulphide, dimethyl disulphide, dimethyl trisulphide, carbon disulphide, ethyl sulphide, diethyl disulphide, methionol, 3-methylthiophen, ethyl thioacetate, 2-methyl-1-buthanthiol. Only metionine was detected in significant amounts in the barley samples analyzed. Not only content but also dependence on a variety and locality were studied. Further, changes in methionine, cysteine and PDMS content during malting were followed. Results proved a significant decline in these substances content depending on the kilning temperature. Three types of fibers were tested for the analyses of the selected volatile sulphur substances in beer in the SPME method. PEG - a fiber with stationary phase Carbowax, PDMS - a fiber with stationary phase polydimethylsiloxan and a combined fiber CAR/PDMS - Carboxen and polydimethylsiloxan. Carbon disulphide, methionol, dimethyl sulphide, 3-methylthiophen and diethyl disulphide were detected with this method. Content of the other analyzed volatile sulphur substances was below the limit of detection. Further was tested usage the SPDE and TDAS methods. Both methods appear to be the suitable for the determination of volatile sulphur substances in beer.
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Determination of total protein, carbohydrates and polyphenols in beer
Dostálová, Blanka ; Gregor,, Tomáš (referee) ; Diviš, Pavel (advisor)
This master‘s thesis deals with the analysis of 65 different beers, with a focus on finding differences between Czech tap ales, lagers Czech, Czech special beers and foreign beers. Czech beers were compared by the results of analysis among beers bearing the indication "Czech beer" and the group without this indication. The total amount of proteins, polyphenols and carbohydrates was determined using UV-VIS spectrometry. The history of brewing, the nature and types of Czech beers and protected geographical indication "Czech beer" were described. Raw materials for beer production and brewing technology have been listed and described. In the last part of the research, components of beer and the principle of the UV-VIS spectrometry have been specified. Th determination of total protein was performed using Hartree-Lowry method, which is based on two-component reagent. The first component is the biuret agent, the second component is the Folin-Ciocalteau reagent for phenols. Determination of the polyphenols has been carried out by the Folin-Ciocalteau reagent and total carbohydrates were determined spectrophotometrically according to the Analytica EBC using anthron agent. The results were statistically processed and evaluated in the final part.
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Determination of organic acids in beer
Štáblová, Taťána ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
The topic of this bachelor’s thesis is determination of organic acids in Czech beers with protected geographical indication. There are described the main components for beer production and the production of malt and beer itself in the theoretical part. Part of this work is dedicated to analytical methods used in determination of organic acids. High–performance liquid chromatography and ion chromatography were used to determine the content of organic acids. The experimental part deals with sample preparation, calibration solutions and procedure of analysis. The obtained results of analyzed substances are summarized, discussed, and compared with results of analyses of foreign papers. Differences in content of organic acids in lager and draught beers were determined. Five lager beers and five draught beers were used for the analysis.
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Welding of stainless steels in food industry
Staněk, Vít ; Hála, Michal (referee) ; Kubíček, Jaroslav (advisor)
The work, created in the bachelor degree, is engaged in welding technology food containers, namely CTK. There are some technologies with their advantages, disadvantages and specifications for welding stainless steels. The selected CTK is given manufacturing process, in the experiment were created welds, which are evaluated and WPS.
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