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Enzyme content monitoring in wheat malt
Šubertová, Hana ; Benešová, Karolína (referee) ; Hartman,, Ivo (advisor)
The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.
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Monitoring of 3-MPCD content in barley, malt and beer
Šálková, Michaela ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The master’s thesis focuses on a process contaminant 3-MCPD (3-chloropropane-1,2-diol), which is formed during food processing. The first part of the thesis summarizes scientific knowledge about its chemical and physical properties, toxicity, occurrence in food and methods of analysis. In the second part is monitored the content of 3-MCPD in barley, in standard and special types of malts and beer. Samples were derivatized with phenylboronic acid (PBA) and 3-MCPD derivatives were analyzed by gas chromatography with a mass detector. Deuterated 3-MCPD was used as an internal standard. The limit of quantification was 1 gkg-1 for barley and malt samples and 10 gkg-1 in case of beer. The barley samples contained concentration of 3-MCPD below LOQ. In samples of malt was found concentration
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Influence of raw materials on qualitative indicators of various types of craft beer
HEJTMÁNKOVÁ, Zdeňka
Abstract The Bachelor's Thesis considers basic ingredients necessary for producing beer. In the first part, raw materials like hop, brewer's yeast, water, malt and its substitutes are dealt with. Regarding hop, the seed cone along with its chemical composition is discussed. Significant varieties grown in the Czech Republic are mentioned as well as selected foreign varieties of hop. Not least, packaging and storage of hop is described. Similarly with malt, where types of malt are listed and evaluation of quality given. The thesis contains also types of water suitable for producing beer. An indispensable ingredient for production of beer is brewer's yeast differentiated as top-fermenting and bottom-fermenting yeast. As an aside, the chemical composition and propagation of yeast is mentioned. In the last part, sorts of craft beer are discussed focusing on qualitative indicators of certain sorts of beer.
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Arsenic determination in beer samples and raw materials for its preparation
Švadlenová, Veronika ; Hraníček, Jakub (advisor) ; Jelínek, Ivan (referee)
This thesis describes the optimization of the method for determination of arsenic by the chemical hydride generation coupled with AAS detection in beer samples and raw materials for its preparation. The beer usually contain arsenic at ultratrace level, however, it is necessary to monitor the concentration of this element in the beer. The routinely used method for determination of arsenic is determination by electrothermal atomization. This approach is time consuming, expensive and less sensitive. It has been developer suitable determination of arsenic as a faster and less expensive method. For this method there was optimized the flow rate of argon to 75 ml·min-1, the optimum flow rate for the reagents was 4.0 ml·min-1 and for the sample 5.0 ml·min-1 . 3 % NaBH4 in 0.5 % NaOH was used as the reducing agent for the determination of arsenic, and HCl diluted 1:1 with distilled water was used to acidify the sample. With this parameter LOD was 0.32 μg·l-1 and LOQ 1.05 μg·l-1 . It has been tested the arsenic determination in samples of barley, malt and potable water as beer raw materials. It has been found that the beer matrix is unsuitable for the hydride generation technique due to a stormy reaction in the gas/liquid phase separator. The effect of pretreatment, which is likely to enhance the effect of...
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Studium faktorů ovlivňujících gushing ve sladovně Bernard
Radová, Lucie
The aim of this diploma thesis is to explore the aspects of gushing in malt house Bernard. The main focus of the theoretical part is on a description of production of malt and beer, the history of gushing and an overview of current information about problematics of over foaming. The practical part is divided into free parts. In the first part I monitored a gushing potential of malt produced in 2015 and 2016 in the malt house Bernard. In the second part I dealt with a connection of particular technological parts of malt production and an evolution of gushing potential of intermediates day after day. In the third part there were investigated various modifications of Carlsberg test and their effect on the intensity of gushing. Also, I analysed the factors influencing the outcomes measured in the same samples in the malt house and in the laboratory of a Research Institute of Brewing and Malting in Brno.
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Determination of non-volatile N-nitrosamines in malt
Vavrová, Dominika ; Sobotníková, Jana (advisor) ; Čejka, Pavel (referee)
The aim of diploma thesis has been development and optimization of method determination of N- nitrososarcosine and N-nitrosoproline in malt by gas chromatography with chemiluminiscence detector. Optimization of extraction method has been performed by response surface method. Quantification has been performed by internal standard method (N-nitrosopipecolic acid, in which matrix effects has been studied. These has been verified in münchen and pilsen malt, therefore matrix-matched calibration has been constructed. The developed method has been aplicated on wheat, münchen and pilsen malt. N- nitrosoproline was detected only in münchen malt and in other cases has been under limit of detection (LOD=4,0 µg/kg). N-nitrososarcosine was in all cases under limit of detection (LOD=3,7 µg/kg). The matrix-matched calibration has been constructed for experimental münchen malt with N-nitrosoproline concentration at 13,2 ± 2,9 µg/kg. Powered by TCPDF (www.tcpdf.org)
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The influence of nitrogen fertilization on malting quality of spring barley
PECA, Tomáš
The bachelor's thesis presents the results of an experiment with spring barley. The experiment was established in 2016 in the business of Bc. Jiří Nepovím in Opatovice, region of Světlá nad Sázavou. The experimental cultivar of spring barley was Laudis 550. The subject matter of the experiment was intensificated dosage of nitrogen and its effect on yield and qualitative elements. The experimental dosages of nitrogen were set on 60 kg.ha-1, 90 kg.ha-1 and 120 kg.ha-1. Once the dosage was increased by 30 kg.ha-1, the content of nitrogen substances in the grain increased of 0,9 % and proved to be by 0,5 t.ha-1 higher in the total yield
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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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Physical and biological treatment of barley seeds
BÁLEK, Václav
Barley is the second oldest cereal after wheat, which began to be cultivated. The area, which was sown with barley in 2015 amounted to nearly 366,000 hectares, which was by 15 thousand hectares more than in the previous year. These numbers indicate that even nowadays it is an important and attractive crop. The aim of my thesis was to study the influence of treating of malt barley varieties Francin by low temperature plasma to technological quality malting barley. It has been evaluated several parameters. Parameters achieved the following results: turbidity 12 ° (10,68 12,15%) and 90 ° (8,86 9,56 %), the viscosity of 8.6% (1,46 mPa), the pH of the wort (5,57 - 5,65), extract flour dry matter (78,2 78,6 %), relative extract at 45 ° C (31,2 33,4 %), the color of the wort (15,5 16,5 j. EBC), nitrogenous substances in dry matter (11,71 12,11 %), soluble nitrogen substances (3,9 4 %), Kolbach index (32,5 34,2 %), beta glucans (69 97 mg/l), diastatic power (147 152 Wk), apparent final attenuation (70 71,8).
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