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Optimalizace výroby piva v minipivovaru
Boudný, Patrik
Bachelor thesis is focused on beer production technology, both economically as well as qualitatively. The first part deals with the history of brewing, characteristic of microbreweries and beer production process from grinding the malt to beer maturation in lager tanks. In the second part are findings used to develop the design optimization of the beer production in a microbrewery Únanov, where shortcomings were found mainly in work efficiency and uneven quality. Optimization proposal was consulted with the owner of a brewery.
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Možnosti výroby svrchně kvašených piv a jejich vlastnosti
Zika, Zdeněk
Bachelor work deals the description of the raw materials needed for the production of beer, characteristic of all parts of the production process and description of the kinds of top-fermented beers. The work includes two experiments: laboratory and semi-operation. The laboratory experiment has been making beer from different colored varieties of wheat. Production of samples for this experiment was carried out under laboratory conditions. For beer produced were then examined sensory and qualitative differences. Semi-operation experiment is dedicated to the production of wheat beer in a microbrewery. In two wheat beers produced by different recipes again performed sensory and qualitative determination.
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Možnosti sladování vybraných obilovin pro výrobu speciálních piv
Dufková, Renáta
The bachelor thesis: "Possibilities of selected malting cereals for the production of special beers" is mainly engaged in the processing of malt. The introduction of the theoretical part deals with raw materials used for beer production. The next part involves the production of beer. The main part of the work handles with production of barley malt. Malting consists of input and grain cleaning, steeping, germination and kilning. Theory is concluded by processing malts, which are made from other grains (wheat, oats, rye, corn, triticale, sorghum, rice, naked barley, buckwheat, millet, kaluznice, quinoa, amaranth and dochan). The thesis contains a practical part, which includes the malt production from wheat and naked oats.
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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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Výroba sladu a piva v České republice, homebrewing a minipivovary
Stojanová, Veronika
The aim of this bachelor's thesis is to describe the process of making the malt, its division and beer brewing in the Czech republic. The description of most widely used raw materials and their potential usage follows. The part of this project is dedicated to main aspects of the high public interest in small breweries and its products. A research amongst small breweries located near Brno showed, that the main reason for this interest is the diversity of beer produced there. The brewers in smaller breweries can afford experimenting with their beer a lot more, which leads to the wider variety of products offered and proportionally to the higher chances of attracting more customers. The more diverse the offer is, the more customers can find the type of beer they like here. Because of this, the small breweries have their foot-hold in brewing industry, though unable to compete with bigger breweries in the quantity and beer price.
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Technologie výroby nízkostupňových piv
Jedličková, Nikola
The theme of this thesis is "Production technology of low beers." In the introduction to the theoretical part defines the notion of low-alcohol and non-alcoholic beer. Furthermore, the introduction of work focuses on the technology of classic beer. Then describes the variol possibilities for the preparation of low beers, which can be divided into three groups -- to limit the formation of alkohol in beer production, the use of special yeast species and microorganism and elimination of alkohol from the finished beer. The practical part contains the production of low burs with different kinds of the hops. Subsequently were performedanalytical measurements and sensory with evaluation results of the analysis.
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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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Studium těkavých látek v pivovarských surovinách, v meziproduktech při výrobě piva a v pivu
Kleinová, Jana
Gas chromatography with mass spektrometry and gas chromatography with flame ionization detector were used for the determination of volatile compounds in raw material for beer production, in intermediate products and in beer. Isolation of compounds with low boiling point was optimized using purge and trap analysis, solid phase microextraction, liquid extraction, and static headspace. Solid phase microextraction was proved to be the most useful for determination of Maillard reaction products that are formed during kilning and roasting of malt, hop essential oils and volatile substances produced by fermentation. The ratio of hop essentials oils with lower boiling point (alfa-humulene, beta-farnesene and beta-caryophyllene) decrease during wort boiling. Maillard reaction products are formed during wort boiling, although the content of 3-methylbutanal and maltol is reduced by evaporation. Higher concentration of volatile substances contained top-fermented beer except 3-methyl-1-butanol. The Dudák Premium proved the best results of the analyzed bottled beers. The Stella Artois contained the lowest concentration of volatile compounds.
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Barley Proteomic Studies Related to Beer Production
Benkovská, Dagmar ; Márová, Ivana (referee) ; Ehrenbergerová, Jaroslava (referee) ; Zdráhal, Zbyněk (referee) ; Bobáľová, Janette (advisor)
Tato práce se zabývá proteomickými studiemi ječmene v souvislosti s výrobou piva. Ječmen patří mezi nejvýznamnější plodiny na světě a je využíván hlavně pro sladovnické účely, nejčastěji pro pivovarnictví. Studium proteinů ječmene během sladování a výroby piva poskytuje informace o změnách v proteinovém složení nebo jejich posttranslačních modifikacích. Jelikož jsou proteiny v ječmeni a jejich změny zásadní pro kvalitu sladu a piva, proteomické studie ječmene mají potenciál pro zlepšení procesu sladování a pivovarnictví. Hlavním cílem této práce je studium ve vodě rozpustných proteinů ječmene a jejich změn, ke kterým dochází během sladování a výroby piva. Rozdíly v proteinovém složení byly sledovány pomocí gelové elektroforézy, kapalinové chromatografie na reverzní fázi, gelové chromatografie a MALDI-TOF hmotnostní spektrometrie. Během sladování se vlivem klíčení zrna zvyšuje množství některých proteinů a také jsou tvořeny nové proteiny. V průběhu vaření piva se naopak v důsledku vysoké teploty a enzymatické aktivity proteáz mnoho proteinů rozkládá. Těmto drsným podmínkám odolají jen některé proteiny, které přechází až do piva a mohou ovlivnit jeho kvalitu. Dále byly zkoumány různé odrůdy ječmene a jejich rozdíly. Byly porovnány odrůdy povolené pro výrobu certifikovaného Českého piva s jednou osvědčenou sladovnickou odrůdou a jednou nesladovnickou odrůdou ječmene. Kromě toho byly studovány v alkoholu rozpustné proteiny ječmene a jejich změny v průběhu sladování. Zvláštní pozornost byla věnována vybrané skupině posttranslačních modifikací proteinů: glykosylacím. Neenzymaticky glykosylované proteiny ječmene (neboli glykované proteiny) jsou tvořeny v průběhu sladování kvůli přítomnosti velkého množství glukózy uvolněné z rozkladu škrobu. Glykované proteiny ovlivňují stabilitu proteinů a kvalitu piva, obzvlášť pěnotvorný účinek. Enzymatické N-glykosylace představují nejčastěji studované posttranslační modifikace u rostlin, protože glykoproteiny hrají klíčovou roli v různých biologických funkcích. Glykoproteiny jsou často přítomny v malém množství, a proto je pro jejich analýzu potřebné obohacení glykoproteinů z komplexní směsi. Pro studium glykoproteinů byla využita afinitní chromatografie s lektinem concanavalin A. Kromě toho byla také optimalizována analýza sacharidové části glykoproteinů. Tato disertační práce přináší důležité informace o proteinech ječmene, jejich změnách a analýze, které budou užitečné pro další studium.
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