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Investigation of yeast properties during the beer fermentation
Kociánová, Lenka ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.
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Comparison of selected quality indicators of beers produced by different technologies
BUDÍN, Dominik
The bachelor thesis deals with the comparison of selected qualitative indicators beers produced by different technologies. The practical part is focused on the comparison of ten top-fermented beers from different industrial breweries, microbreweries and home breweries production. The individual beer samples were sensory assessed on the basis of subjective evaluation among ten evaluators. Respondents rated the following using a questionnaire bitterness, drinkability, aroma, flavour intensity and overall impression of the sample. At the answers of the respondents, graphs were drawn up and then evaluated and described verbally. In the research part of the bachelor thesis it was found by qualitative research, which top-fermented beers are preferred by men and conversely, which beers are preferred by women.
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Investigation of yeast properties during the beer fermentation
Kociánová, Lenka ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.
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Comparison of traditional beer production with modern technologies
FLOSOVÁ, Anna
Presented Bachelor thesis was focused on comparison of traditional beer production with modern technologies. From comprehensive theory of beer brewing technology was the main point of the work devoted to brewer´s yeast and beer fermentation process, which has made the greatest progress during the development of beer production technology. Chapter about brewer´s yeast is dealing with their taxonomy, morfology and cytology, structure, reproduction and types of yeast, bottom and top fermenting yeast. Brewer´s yeast collection and stress factors of the yeast are mentioned in the work. The crucial chapter about wort fermentation is talking about main fermentation process with indication of the factors influencing the fermentation and used technologies. Next parts of the chapter are dealing with aging of the beer and beer maturation and fermentation and aging in large containers with more specifications of beer production in cylindrical-conical tanks (CCT).
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