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Hodnocení výrobku z chmelových výhonků
 Heinereichová, Iva
The diploma thesis deals with sensory assessment, measurement of color and pH of six batches of hop shoots, which differ harvest days and pasteurization, dipping in water overnight and repeated pasteurization. Young shoots of hops were harvested during April. It is a pasteurized product from sweet-sour pickled hop shoots. Results of sensory assessment of hop shoots showed between batches a statistically significant difference (P <0,05) in a number of descriptors. Results of sweet-sour pickle did not showed differences between batches. The difference between batches was only for the purity descriptor. The term of harvest shoots may affect the sensory quality of hop shoots. Dipping of shoots overnight in water and the long-term effect of the pasteurisation temperature worsened the texture and color of the shoots.
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