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Senzorické vlastnosti sladiny
 Piechová, Hana
Beer foaminess is one of the main sensory properties of beer. Polypeptides have a positive effect on foam formation, while lipids have a negative effect. The wort contains both types of substances, but it does not foam by itself due to a lack of carbon dioxide. The aim of the thesis is to find out whether there is any influence of a particular variety and year on the foaminess of the wort. 14 varieties of spring malting barley were monitored at nine locations from the harvest between the years 2020 and 2022. The foaming of the wort was measured on a 1-CUBE type FA device at the Research Institute of Brewing and Malting (Výzkumný ústav pivovarský a sladařský, a. s.). The found foaminess values of the wort were clearly influenced by 30% by year and by 33% by variety. What is statistically significant is that the lowest foaming rate of the varieties was found in the 2020 harvest. The average stability of the wort foaming was 170 s and for individual varieties it ranged from 111–220 s. The statistically significantly lowest foaming stability of the wort was observed in the Overture and KWS Amadora varieties, the highest values of the wort foaming were found in the LG Ester and Spitfire varieties. The KWS Amadora variety showed the greatest foaming variability (70%), the LG Stamgast showed the lowest variability (18.5%). The foaminess of the wort can potentially predict the foaminess of beer.
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