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Dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation
Zlámalová, Petra ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The Masters thesis deals with dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation. The theoretical part focuses on the technology of malt production including description of ingredients, production parts, some kinds of malt and the quality parameters. There is also described the technology of sweet wort preparation and the methods of determination of the malt quality parameters in the sweet wort there. The experimental part focuses on determination of malt extract, viscosity, haze, colour, time of starch cleavage, pH, degree of fermentation and beta-glucans content. Based on temperature dependence of parameters, the individual samples were compared and the effects of temperature were discussed. The biggest extract of light and caramel malts was explored at 70 °C, of coloured malt at 50 °C. The lowest viscosity of light and coloured malts was explored at 65 °C, of caramel malt at 50 °C. The lowest haze of wort was at 65 °C. Ideal colour of all malts was at all mashing temperatures. Ideal pH of all malts was explored at 70 °C. Ideal time of starch cleavage was explored at 70-85 °C. The biggest achievable degree of fermentation and the hugest increase of beta-glucans content were explored at 65 °C.
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Determination of beta-glucans and pentosans in raw materials for production of beer and in beer
Piškulová, Lenka ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The content of beta-glucans and arabinoxylans in barley grain, malt and wort was monitored. The varieties of barley were Pionier, Libuše, Manta, Tango, KWS Amadora, Kampa, KWS Irina, Francin, Odyssey, Overture, Vendela, Petrus, Laudis 550, Sunshine, Kangoo, Xanadu, Sebastian, Bojos and Malz. These varieties were grown on three different habitats (Uherský Ostroh, Věrovany and Vysoká u Příbramě). The content of beta-glucans and arabinoxylans was also analysed in five different types of beer. In brewing and malting industry the content of beta-glucans and arabinoxylans is mainly monitored because of their negative influence on decanting of wort and filtration of beer. These substances can contribute to turbidity and precipitation in beer and thus negatively effect the stability of beer. The content of beta-glucans in barley grain, malt, wort and beer was determined by FIA method and the content of arabinoxylans was determined in barley grain, wort and beer by Douglas method. The highest content of beta-glucans in barley grain was found in 14/19 varieties at Uherský Ostroh, where the amount of beta-glucan content was in the range of 3,65-5,60 %. The highest beta-glucan content in malt was found in 17/19 varieties at Vysoká u Příbramě, where the beta-glucan content was between 0,15-0,79 % and the highest content of beta-glucans in wort was found in 16/19 varieties also at Vysoká u Příbramě. There was the beta-content in the range of 22-184 mg/l. The results of content of arabinoxylans in barley grain and wort were more balanced. The highest content of arabinoxylans in barley grain was found in 10/19 varieties at Věrovany. The content of arabinoxylans at this habitat was in the range of 3,04-4,56 %. The highest content of arabinoxylans in wort was determined in 8/19 varieties at Uherský Ostroh. The content of arabinoxylans at this habitat was in the range of 542-1040 mg/l. The highest content of beta-glucans in samples of beer was determined in a sample of light lager (207 mg/l) and the highest content of arabinoxylans was found in a samle of wheat lager (1465 mg/l).
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Determination of beta-glucans and pentosans in raw materials for production of beer and in beer
Piškulová, Lenka ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The content of beta-glucans and arabinoxylans in barley grain, malt and wort was monitored. The varieties of barley were Pionier, Libuše, Manta, Tango, KWS Amadora, Kampa, KWS Irina, Francin, Odyssey, Overture, Vendela, Petrus, Laudis 550, Sunshine, Kangoo, Xanadu, Sebastian, Bojos and Malz. These varieties were grown on three different habitats (Uherský Ostroh, Věrovany and Vysoká u Příbramě). The content of beta-glucans and arabinoxylans was also analysed in five different types of beer. In brewing and malting industry the content of beta-glucans and arabinoxylans is mainly monitored because of their negative influence on decanting of wort and filtration of beer. These substances can contribute to turbidity and precipitation in beer and thus negatively effect the stability of beer. The content of beta-glucans in barley grain, malt, wort and beer was determined by FIA method and the content of arabinoxylans was determined in barley grain, wort and beer by Douglas method. The highest content of beta-glucans in barley grain was found in 14/19 varieties at Uherský Ostroh, where the amount of beta-glucan content was in the range of 3,65-5,60 %. The highest beta-glucan content in malt was found in 17/19 varieties at Vysoká u Příbramě, where the beta-glucan content was between 0,15-0,79 % and the highest content of beta-glucans in wort was found in 16/19 varieties also at Vysoká u Příbramě. There was the beta-content in the range of 22-184 mg/l. The results of content of arabinoxylans in barley grain and wort were more balanced. The highest content of arabinoxylans in barley grain was found in 10/19 varieties at Věrovany. The content of arabinoxylans at this habitat was in the range of 3,04-4,56 %. The highest content of arabinoxylans in wort was determined in 8/19 varieties at Uherský Ostroh. The content of arabinoxylans at this habitat was in the range of 542-1040 mg/l. The highest content of beta-glucans in samples of beer was determined in a sample of light lager (207 mg/l) and the highest content of arabinoxylans was found in a samle of wheat lager (1465 mg/l).
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Dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation
Zlámalová, Petra ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The Masters thesis deals with dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation. The theoretical part focuses on the technology of malt production including description of ingredients, production parts, some kinds of malt and the quality parameters. There is also described the technology of sweet wort preparation and the methods of determination of the malt quality parameters in the sweet wort there. The experimental part focuses on determination of malt extract, viscosity, haze, colour, time of starch cleavage, pH, degree of fermentation and beta-glucans content. Based on temperature dependence of parameters, the individual samples were compared and the effects of temperature were discussed. The biggest extract of light and caramel malts was explored at 70 °C, of coloured malt at 50 °C. The lowest viscosity of light and coloured malts was explored at 65 °C, of caramel malt at 50 °C. The lowest haze of wort was at 65 °C. Ideal colour of all malts was at all mashing temperatures. Ideal pH of all malts was explored at 70 °C. Ideal time of starch cleavage was explored at 70-85 °C. The biggest achievable degree of fermentation and the hugest increase of beta-glucans content were explored at 65 °C.
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