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Enzyme content monitoring in wheat malt
Šubertová, Hana ; Benešová, Karolína (referee) ; Hartman,, Ivo (advisor)
The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.
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Výroba speciálních pšeničných piv
Šňupíková, Nikol
This diploma thesis deals with production of special wheat beer. Wheat species PS Karkulka with red pericarp and blue coloured wheat species Škorpion were used. The first part of this thesis focuses on the description of raw materials necessary for beer making. Further the individual processes, which are used in beer making, are described. Special wheat malts (pilsner, munich and caramel) were produced from the two wheat species in the practical part of this thesis. The malts were produced using different curing temperature stages. During the steeping process the moisture content was monitored. The highest amount of water was absorbed by the Škorpion species with lower application of nitrogen during fertilising. Sixteen microsamples of wheat beers were produced from individual malts. Sensory evaluation was performed on each laboratory sample of the brewed beer. The best sample turned out to be beer brewed from PS Karkulka with lower nitrogen content during fertilising and using recipe with added caramel malt. FermentoFlash device was used for measuring basic parameter of the beer (weight and volume alcohol content, apparent as well as real extract content and initial wort extract).
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Možnosti modifikace výroby svrchně kvašených piv
Zika, Zdeněk
This master thesis deals with the possibility of modification of the wheat beer recipe using wheat with red pericarp and a blue stained aleurone layer of grain. The first part focuses on description of key brewing raw materials. The thesis also summarizes the problems of malt production as well as the principle of production of top fermented beers. In the practical part, malts from three varieties of colored wheat (PS Karkulka, Rosso, Scorpion) were made in three different modes of tightening temperature of the wooding. From these malt, 15 laboratory samples of wheat beers were brewed and their sensory quality, basic beer parameters (alcohol content and extract of the original wort) and lightness were examined. The recipe, which was rated as the highest quality sensory, was then made by a pilot brew of wheat beer. We also tested the suitability of the combination of our recipe with other spices material used in brewing, such as orange with coriander and dry hop. The basic parameters of beer, color lightness and sensory evaluation were again determined for these samples. All results were statistically processed.
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Enzyme content monitoring in wheat malt
Šubertová, Hana ; Benešová, Karolína (referee) ; Hartman,, Ivo (advisor)
The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.
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Možnosti využití netradičních sladů pro výrobu piva
Pavlů, Milena
At the beginning of the thesis Possibilities of using non-traditional malts for beer production is characterized by the production of malt and beer. Specifically, describes the different technological processes. The following are special types of malt and different methods for their preparation. For each temperature are presented malts production and subsequent use. Malt is also characterized in terms of physical, chemical and mechanical properties. The practical part describes the production of beers using wheat malt various types (according to the used temperature kilning - 80 ° C, 100 ° C, 120 ° C) obtained from a wheat variety Konini together with barley malt in varying proportions (50:50, 30: 70). It was sensory evaluation of beer including the evaluation of color and content analysis to extract the (real or apparent), alcohol and original of the wort.
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