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Možnosti aplikace vybraných odrůd chmele při výrobě piva
Písková, Veronika
The Master thesis which is called ,,The possibilities of application of selected hop varieties in the manufacturing process of beer" deals with wide issued concerning hop varieties, which are used in beer production. The thesis is focused on the varieties which are used for brewing of beer in the Czech republic and also for beer from the other provenances. In my thesis, I examine the aromatic, bitter and special hops which are grown not only in the Czech republic but also in foreign countries. In the practical part, there were brewed 8 samples of beer in total by using different hop varieties. Subsequently, there was made analytical measurements and sensory analysis of these samples.
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Determination of selected parameters in the Czech lager beer
Žáková, Kateřina ; Gregor,, Tomáš (referee) ; Diviš, Pavel (advisor)
The topic of this bachelor thesis is to establish an concentration of selected substances at czech beers lager type. In the first part of the work there are in a range of the theory described basic materials for a beer production and its production proces too. A large part is dedicated to describing of analytical methods used for an analysis of choosen phenolic substances, organic acids and inorganic substances (elements). In the experimental part the measured results are discussed. The target of this work was to compare a composition and to find specific or characteristic ingredients in selected brands type lager produced in Czech republic. Further there were compared the samples with the Czech Beer designation and the samples without those signing.
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Analysis of flavonoids in beer by LC-MS
Měřínská, Radana ; Kočí, Radka (referee) ; Márová, Ivana (advisor)
Presented diploma thesis is focused on analysis of phenolic compounds in various types of beers. The aim of this work was to find possible differences among several types of beers and also between Czech beers and beers of foreign production. Theoretical part contains detailed description of beer technology, review of important analytical methods for determination of phenolic compounds and total antioxidant activity. The main attention is focused on instrumental technique LC/MS. In the experimental part values of total phenolics and total flavonoids and results of antioxidant status in analyzed beers were determined spectrophotometrically. Basic brewing characteristics were determined by pycnometry. On-line liquid chromatography with photo diode array detection and mass spectrometry detection was used for identification and quantification of individual phenolic compounds. Spectrophotometric analysis of phenolic and flavonoid levels seems to be less specific, that is consistent with findings in accessible literature. It was proved, that iso- bitter compounds exhibit about 65.44 – 90.93 % of the total bitter substances. These components are responsible for the main part of beer bitterness. The HPLC/PDA/ESI-MS was necessary to use for determination of characteristic phenolic compounds in individual types of beer. Within our measurement three columns were tested, the most favourable results were obtained using the column Restek C18. When compared with foreing beers, in Czech beers higher level of majority of phenolic compounds was detected and specific distribution of individual derivatives was found as well.
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Study some active substances in Czech beer
Pařilová, Kateřina ; Vávrová, Milada (referee) ; Márová, Ivana (advisor)
The aim of this work was to study phenolics and other active compounds in 22 kinds of lager beer and especially to find some differences between Czech beer and beers made in foreign countries. In theoretical part the most useful methods for phenolic and protein analysis are discussed. Further, basic steps of brewery technology are introduced and main beer components with regard to Czech beer specificity are presented. Analysis of total phenolics, total flavonoids, antioxidant activity and most of basic technological characteristics was performed spectrophotometrically. To identification and quantitative analysis of individual phenolics on-line liquid chromatography with photo-diode array (PDA) and mass spectrometry (MS) detection was used. Protein analysis was performed by vertical electrophoresis SDS-PAGE and by Experion microfluidic electrophoresis (BioRad). From the total of 22 samples, 15 Czech beers and 7 beers of foreign marks were enrolled into this study. In these samples levels of brewery characteristics, group antioxidants and individual phenolics were compared. Flask and can beers as well as alcoholic and non-alcoholic beers were compared too. As a model comparative sample the Czech hop of Sládek variety was used. Finally, usefulness of tested parameters to differentiation composition and technology of individual beer samples was evaluated and parameters suitable for Czech beer authenticity analysis were proposed.
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Health effects of Czech beer
Bokrová, Jitka ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
The aim of this bachelor thesis was to study physiological effect of various kinds of lager beer and to compare these effects in Czech beer and several beers produced in foreign countries. In theoretical part Czech beer characteristics and biologically active compounds in beer are described. Quantification of total phenolics, total flavonoids, antioxidant activity and bitter substances was performed photometrically. The quantity of vitamin C was determined by high performance liquid chromatography with spectrophotometrical detection. Beer buffering capacity was analyzed by pH measurement in artificial stomach and intestinal liquid, respectively. Analysis of physiological effect was accomplished by analysis of proteolytic enzyme activity. The total of 22 samples (16 Czech and 6 foreign lager beers) was studied. In these samples levels of basic technological characteristics and buffering capacity were compared. Alcoholic and non-alcoholic beers were compared too. According to experimental data it was confirmed that consumption of Czech beer (mainly lager beer) positively influences digestion process and activity of digestive proteolytic enzymes.
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Characterization of active substances in several kinds of beer
Benešová, Pavla ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
The aim of this bachelor thesis is to analyse biologically active compounds, especially of phenolic character, in 10 kinds of alcohol-free beer in comparison with alcoholic beer. In theoretical part basic steps of brewery technology are described including alcohol-free beer production. Characteristic compounds occurring especially in Czech beer e.g. proteins, phenolics, bitter substances and also methods for their analysis are discussed as well. Microfluidic electrophoresis (Experion, BioRad) was used to beer protein analysis. Phenolic compounds, flavonoids, technological characteristics and antioxidative activity were measured by spectophotometry. Individual phenolics of selected beers were identified and quantified by LC/ESI-MS analysis too. In alcohol-free beers similar concentrations of biologically active compounds were found in comparison with alcoholic beers, especially in the case of beer phenolics.
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Problematika výroby piva technikou vysoce koncentrovaných mladin ve vztahu k Českému pivu
Němeček, Radoslav
The aim of my bachelor's composition was to determine the suitability of beer production by technology of highly concentrated wort for the production of Czech beer. In bachelor's composition is described the beer production by this method, hereafter is the issue of Czech beer production and its parameters. To evaluate the suitability of this method of production was breewed experimental tribal brew of beer, which was used in the subsequent production of the finished beer. The beer was evaluated by sensory page. From the results of my research implies that the method highly concentrated worts can be used for the Czech beer production. It should not happen to great misuse for rapid cost reduction.
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The trade with beer in the Czech Republic and Germany
Schottková, Monika ; Bolotov, Ilya (advisor) ; Ferencová, Martina (referee)
The Czech Republic and Germany are inseparably connected with a tradition of the brewing. However, both countries went through a different way of a political as well as economic development during the last 60 years. The aim of this bachelor thesis is to find out, if it is possible to predict the development of the Czech beer industry according to the knowledge of the development of the brewing in Germany. The first chapter concentrate on the history of the beer industry and kinds of beer. The second part deals with the analysis of the domestic trade with emphasis on the retail and also export and import. The next chapter focuses on the adopted measures which highlight the uniqueness of the Czech and German beer and finally the characteristics of the domestic markets and the most successful companies in these countries are introduced.
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Protected designation of "Czech beer" and its position on the Czech market
POLANECKÝ, Lukáš
The aim of this diploma thesis is protected designation of "Czech beer" and its position on the domestic market through a questionnaire survey, awareness of the Czech population on the identification of products brand "Czech beer". In this thesis discussed the individual protected designation indicating the legislative rules that protected these markings define and put into effect. They included specific requirements for granting a protected geographical indication (CHZO) "Czech beer", specifying the requirements for the individual raw materials, production technology and inspection of products bearing this mark. In the practical part of the work was carried out a questionnaire survey which aims to map the awareness of the Czech population CHZO "Czech beer". The questionnaire survey showed that about half of the respondents are aware of the use of the "protected geographical indication". More than half marking "Czech beer" does not know, and only 10 % of respondents knew that the name "Czech beer is protected geographical indications of the European Union, whose purpose is to preserve the good name and quality of the beer produced in the Czech Republic. In particular, the importance of this label, why is introducing some breweries and why do you ask for, it seems to be a distinct people known. But itself idea of the product specifications marked "Czech beer" had only half of the respondents. The questionnaire survey shows that citizens of the Czech Republic should be more informed about the nature of implementation of protected designations in general, but also should be more familiar with the specifics of each label used. It is our aim not only food producers but also merchants that consumers are aware of the importance and promotion of products that are made in the Czech Republic, from local materials and traditional techniques. The positive impulse not only the questionnaire survey, but also as a stimulus for food manufacturers, retailers and other subjects can be perceived "consumer behaviour" of the majority , the majority of respondents - 82% would prefer when buying products labeled "Czech beer".
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