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The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
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Characterization of new czech hop varieties
Faruzel, Vojtěch ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
In this thesis the problem of characterization of new Czech hop varieties was investigated. The selected new varieties were Mimosa, Jazz and Blues. Their composition was compared with the widely used varieties Žatecký poloraný červeňák and Kazbek. The content of -bitter acids and -bitter acids, total phenolic content, flavonoid content and antioxidant activity were determined by UV-VIS spectroscopy for all hop varieties. The composition of hop essential oils was estimated by SPME-GC-MS. The diversity of the hop varieties was confirmed from the measured data by statistical analysis. The new varieties showed statistically significant differences in all monitored parameters, especially in comparison with the varieties Žatecký poloraný červeňák and Kazbek. The quantitatively different representation of -bitter acids and -bitter acids has an influence on the character and intensity of bitterness of these hop varieties. The composition of the hop essential oils, the content of phenolic substances, flavonoids and antioxidant activity are reflected in the different organoleptic properties of the hops analysed and of the beer.
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Determination of essential oils in hops and beer by GC-MS method
Přikryl, Jaroslav ; Sobotníková, Jana (advisor) ; Nesvadba, Vladimír (referee)
The submitted master's thesis aims to the analysis of hop essential oils using gas chromatography separation and subsequent determination using a pair of mass and flame ionization detectors. In the first part, the thesis focuses on the theoretical approach to the issue of hop essential oils and the technical functionality of the device for the detection and quantitative determination of essential oils. Subsequently, in the second part, work describes the development, optimization and validation of the newly developed method for the extraction and determination of hop essential oil.
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Characterization of new czech hop varieties
Faruzel, Vojtěch ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
In this thesis the problem of characterization of new Czech hop varieties was investigated. The selected new varieties were Mimosa, Jazz and Blues. Their composition was compared with the widely used varieties Žatecký poloraný červeňák and Kazbek. The content of -bitter acids and -bitter acids, total phenolic content, flavonoid content and antioxidant activity were determined by UV-VIS spectroscopy for all hop varieties. The composition of hop essential oils was estimated by SPME-GC-MS. The diversity of the hop varieties was confirmed from the measured data by statistical analysis. The new varieties showed statistically significant differences in all monitored parameters, especially in comparison with the varieties Žatecký poloraný červeňák and Kazbek. The quantitatively different representation of -bitter acids and -bitter acids has an influence on the character and intensity of bitterness of these hop varieties. The composition of the hop essential oils, the content of phenolic substances, flavonoids and antioxidant activity are reflected in the different organoleptic properties of the hops analysed and of the beer.
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The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
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