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Základních postupy a možnosti jejich modifikace při výrobě piva
Dohnal, Jakub
This bachelor thesis focuses on the possibilities of modifying basic brewing processes to create new and unique taste experiences. The thesis begins with a literature survey of brewing technologies, current trends in brewing, and current legislation. Next, the thesis focuses on the possibilities of modifying production processes, including the use of nonstandard raw materials and procedures. As a practical part of this bachelor's thesis, a custom recipe was created using pumpkin and spices in the production of beer brewed in the Valášek microbrewery. The beer was subsequently analyzed by instrumental analysis and sensory evaluation. This bachelor thesis aims to provide a com-prehensive view of the modification of beer production and to evaluate the influence of different processes and raw materials on the sensory properties of beer. The results of this work can be used by breweries and other actors in the brewing industry in the development of new and interesting beers.
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Nutritional and sensory value of plant-based beverages as alternatives to milk
Němcová, Tereza ; Doležal, Marek (advisor) ; Ilko, Vojtěch (referee)
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives to cow's milk. The practical part focuses on the nutritional and sensory evaluation of beverages derived from oat grain. The theoretical part describes the different plant raw materials from which they are produced. It compares them from a nutritional point of view, describes the possible occurrence of anti-nutritional substances and their effects on the human organism. Subsequently, the thesis compares plant drinks with the parameters of cow's milk. In the practical part, 10 samples of oat drinks were analysed using the following methods: gravimetry for the determination of dry matter content, liquid-liquid extraction (LLE) for the determination of fat and Kjeldahl method for the determination of crude protein content. In order to obtain the necessary data, the ash content after the samples were ashed in a muffle furnace was determined gravimetrically and the carbohydrates were determined by calculation. The fatty acid content was determined by gas chromatography with flame ionization detector (GC/FID). Finally, a sensory profile evaluation method was performed. The results were then compared and discussed with previously published data. The analysed oat drinks contained approximately the same...
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Možnosti použití vybraných náhražek sladu a chmele při výrobě piva
Němeček, Radoslav
The aim of my thesis was to investigate the possibility of using substitutes for malt and hops in beer production. The thesis describes the production of beer, as is the issue of substitutes hops and malt processing and beer production. When assessing the suitability of the substitutes, I reviewed the progress of the brewing process and the sensory properties of beers. Accordance to my results is that hops and malt are on our territory is very difficult to recoverable resource.
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