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Bioflavouring of low alcoholic beer by dry hopping
Dušánek, Václav ; Mikulíková, Renata (referee) ; Pořízka, Jaromír (advisor)
This bachelor thesis deals with the influence of cold hopping of low-alcohol beers on analytical properties and sensory profile of beer. The effect of cold hopping was observed using the varieties Kazbek, Jazz, Mimosa and Uran. In the experimental part, the production process of low-alcohol beer using immobilized yeast is described. After the main fermentation, the low-alcohol beer was kegged into five cuvettes and after 20 days cold-hopped at a dose of 3 g/l with individual varieties. The effect of cold hopping with individual varieties on the organoleptic properties of the beer was observed. Bitterness was determined, with cold-hopped beers showing an increase between 17-24 % in bitterness. Furthermore, the ethanol content was determined by high-performance liquid chromatography at 2,14 % vol. A significant increase in all volatiles, in particular -myrcene and linalool, was found in the cold-hopped beers by gas chromatography with mass spectrometry. The sensory analysis showed that the cold hopping had a positive effect on the overall impression and masked the taste defects of the reference low-alcohol beer. The best hop evaluated for the use of the cold hopping method was the Kazbek variety. The Jazz and Mimosa varieties were also perceived relatively positively by the evaluators. On the other hand, the Uran variety achieved a worse overall impression than the reference beer.
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Sensory analysis of non-alcoholic beers depending on production technology
BRABCOVÁ, Markéta
The aim of this dissertation was sensorial evaluation of non-alcoholic beers according technology of their production. Ten samples of non-alcoholic beers from different breweries were tested with sensorial analysis. Non-alcoholic beer Lobkowitz Premium and Radegast Birell were made with help of special types of yeasts. The rest of non-alcoholic beers was made by technology of controlled fermentation. Non-alcoholic beer Samson made by method of controlled fermentation gained the first place and Radegast Birell made with help of special types of yeasts gained the second place. It is not possible to specify, which one from used technologies of producing non-alcoholic beers have got a proven positive effect on the sensorial quality of beer, from identified data. Sample D (Samson) reached maximum values of complex perception of aroma, fullness, briskness and character of bitterness in sensorial evaluation of chosen criterions. The highest value of complex perception of taste was recorded at sample J (Radegast Birell). On the other hand, sample F (Budweiser Budvar) reached the lowest values of fullness, briskness and komplex perception of taste. The lowest values of komplex perception of aroma was noted in sample G (Dudák) and sample C (Bernard) had got the lowest values in complex perception of character of bitterness. Samples B (Platan) and D (Samson) contained additional sweetener E 954 (Saccharin). Saccharin is weaker than standard sugar but it leaves a bitter taste behind after ingestion. Men perceived sample B (Platan) in terms of aroma and taste negatively and in term of character of bitterness positively. Women registered only minimal differences in perception of aroma, intensity of taste and character of bitterness in this sample. Used sweetener could inluenced men´s view on taste because of its bitterness. The conducted survey also showed that in situations where the respondents can not give alcoholic beer , 80 % of men´s surveyed by opting for non-alcoholic beer . On the contrary, 87 % of women would prefer a different soft drink.
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Popularity and Beer Consumption in the Czech Republic in 2011
Vinopal, Jiří
In September 2011 CVVM SOÚ AV ČR replicated some of the questions about beer, which constitute a part of research project Pubs and Beer in Czech Society that is under way since 2004. This press release maps basic results about the amount and frequency of beer consumption in the Czech Republic from 2004 to 2011 and also some remarks regarding the status of non-alcoholic beer.
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Production technology of non-alcoholic beer
MÁCHALOVÁ, Hana
The aim of the Bachelor thesis is a literature review talking about the Technology of non-alcoholic beer. The first part of this work is dedicated to the general conditions of beer production. Talking about processes such as malting, brewing and some general information about malting and brewing raw materials are included to this first part. The second part is devoted to non-alcoholic beer. It talks about the history of non-alcoholic beer and its development, nonalcoholic beer as it is, ways of its preparing, non-alcoholic beer market, consumption and non-alcoholic beer competition. Procedures of the production of non-alcoholic beer can be divided into modifications of the procedures, into the procedures with special brewing yeast and other micro - organisms and into production technologies consisting of removing the ethanol from beer.
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