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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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Srovnání pivovarských a vinných kmenů kvasinek v různých fermentačních podmínkách
Ryšavý, Daniel
The thesis on the topic Comparison of brewer’ and wine’ yeast strains in various fermentation conditions has been prepared at the Department of Postharvest Technology of Horticultural Products at the Faculty of Horticulture, Mendel University in Brno in 2019/2020. The thesis deals with the taxonomy and the properties of yeasts and their useage and focuses mainly on brewer's and wine yeast strains. In the practical part, the analytical parameters of wort fermented by selected brewer's and wine yeast strains have been evaluated and compared. By these yeasts their influence on the sensory quality of the produced beer has also been evaluated.
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Možnosti výroby cukrovinek s využitím vybraných surovin
Vlčková, Petra
This bachelor thesis is focusing on various types of production of hard candies by usage of special raw materials. In the first part the thesis focuses on the general production technology of hard candies where the most important area of attention are given to sugar syrup productions, starch syrup and its various degrees of concentration. In the second part the thesis focuses on the production technology of the special raw materials and their extracts. Firstly, it focuses on the beer production technology, especially the wort, as a possible special raw material. Furthermore, the technology of wine production and, in particular, wine mash, which might be a special raw material for the production of sweets.
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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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HPLC determination of thiamine in barley, malt and food supplements
Vítková, Kateřina ; Běláková, Sylva (referee) ; Vespalcová, Milena (advisor)
The aim of this diploma thesis is focused on determination of B vitamin in food especially in malting barley and malt. This diploma thesis is consists of theoretical and experimental parts including the conclusion and supplements. Theoretical part describes thiamine characteristic, chemical structure, chemical and physical properties, function of thiamin in organism, impact it´s insufficiency to the human health, occurrence in common food and methods for it´s determination. Further are describing theoretical principles of high-efficiency liquid chromatography, chromatography on reverse phase, derivatization and ways of validation. In the Experimental section is detailed description of used method for determination of thiamine in barley and malt, fresh mash and beer but also in common food supplements as are B-kompex, Pangamin and Thiamin. Determination was made by high-efficiency liquid chromatography on reverse phase with isocratic elution and fluorescent detection. Next part introduce the results of theses, discussion of experimental work, volume of thiamine in analyzed food and validation parameters of used method. In the conclusion are valorized results of experimental work. In the attachment are graphs of standard curves, chromatogram and calculations of validation parameters. Diploma thesis was realized in laboratory of Chemistry and Technology of Foodstuff, Faculty of chemistry, Brno University of Technology.
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Vývoj rychlé metody pro stanovení barvy speciálních sladů
Křepelová, Simona
The aim of this work was to suggest a quicker, technically-undemanding, and easy to use method for measuring the malt colour without congress mashing, and to evaluate the extent how the colour values obtained by this quick method will vary from the values obtained by a standard method. 12 malt samples were used for the experiment (3.1 -- 1320 j. EBC), wort was prepared from them in the standard (congress) way and in the new quicker way. The quick method for wort preparation was based on the extraction of overground malt in hot water. The extraction lasted 5, 10, and 15 minutes. The following properties of wort were measured by the spectrophotometer: clarity (L*) a* and b*. Overall differences in the clarity (L*) and calculated total colour difference (delta E*) between the wort prepared by the tested method and the congress wort were caused by the fact that boiling water, which created conditions for Maillard reactions, was used for the extraction. High-molecular colour components started to be formed in the extract. The suggested method seems to be applicable, but it will be necessary to optimize its conditions, especially to decrease the water temperature for extraction.
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