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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Technologické možnosti výroby vybraných nápojů
 Haluzová, Klára
In the theoretical part of the diploma thesis: “Technological possibilities of selected beverages production” basic theoretical knowledge concerning the problematics of ingredients and the production technology of beer and fermented malt beverages is summarized. In the subsequent part of the thesis production possibilities of low-alcohol and non-alcoholic variations of these beverages are stated. It is focused mainly on production methods with the use of special yeast strains and characteristics of these strains. The practical part of the thesis deals with experimental production of alcoholic and low-alcoholic malt beverages and beer fermented with special yeast strains. Over 30 various beverages were prepared. The following special yeast strains were used for the production: RIBM BS 197/z Zygosaccharomyces bailii, RIBM C5 Wickerhamomyces anomalus, DSM 2531 Zygosaccharomyces rouxii, RIBM Spk 78 and RIBM T3 Torulaspora delbrueckii, DSM 70551 and DSM 70550 Saccharomycodes ludwigii and DSM 70576 Schizosaccharomyces pombe. Strains W 95 Saccharomyces cerevisiae ssp. uvarum carlbergensis and Saccharomyces cerevisiae ssp. cerevisiae were used for checking samples. Malt, malt with the addition of apple juice and wort prepared in the Mendel University minibrewery were fermented by these strains. After finishing the beverages analytical measuring by HPLC Ecom, pH metre 7-XS and automatical device FermentoFlash were carried out, as well as sensory analysis using a five-point scale, ten-point scale and verbal description and finally the result appraisal.
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Jakostní parametry nealkoholických a nízkoalkoholických nápojů
 Slaninová, Lucie
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