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Changeof phenolic acids content during malting of spring barley
Štýblová, Romana ; Janoušková, Eva (referee) ; Běláková, Sylvie (advisor)
This bachelor thesis deals with detection of chosen phenolic acids (sinapic acid, caffeic acid, ferulic acid, syringic acid, p – hydroxybenzoic acid, vanillic acid and p – coumaric acid) in the malting barley and monitoring of their changes during making a malt in real enviroment of floor malt house. Tehoretical part describes individual phenolic acids, their presentation in raw material for making of malt and methods for determination . There is described technology of making a malt. The nine samples was taken in experimental part. There were a malting barley, intermediate products of malting, malt and rootlets. Phenolic acids were extracted by alkaline and acid hydrolysis. This samples were detected by Ultra high – performance liquid chromatography using of UV detection (UPLC/PDA).
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Technologie výroby speciálních sladů určených pro výrobu piva
Rotreklová, Iva
This thesis deals with technology of special malts production that are designed for the beer production. Literature review focuses on the theory of malt production and the posibility of special malts production from cereals such as wheat, oat, rye or corn, that can be subsequently used for beer production. Several kinds of cereals were chosen for the experimental part of the thesis and malts were made from these cereals. The malts were used for the laboratory preparation of beer in a ratio of 50% of special malt and 50% of barley malt. Basic analysis were performed for the cereals and also for prepared malts (TGW, density, glassiness and extract). The brewed beer was analyzed using the FermentoFlash (alcohol content, real and apparent extract, original wort, relative density and osmotic pressure) and pH values were measured too. Finally, sensory analysis were performed. The best evaluated samples were corn and oat beer. Wheat beer got the worst evaluation.
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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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Technologie výroby speciálních sladů určených pro výrobu piva
Rotreklová, Iva
This thesis deals with technology of special malts production that are designed for the beer production. Literature review focuses on the theory of malt production and the posibility of special malts production from cereals such as wheat, oat, rye or corn, that can be subsequently used for beer production. Several kinds of cereals were chosen for the experimental part of the thesis and malts were made from these cereals. The malts were used for the laboratory preparation of beer in a ratio of 50% of special malt and 50% of barley malt. Basic analysis were performed for the cereals and also for prepared malts (TGW, density, glassiness and extract). The brewed beer was analyzed using the FermentoFlash (alcohol content, real and apparent extract, original wort, relative density and osmotic pressure) and pH values were measured too. Finally, sensory analysis were performed. The best evaluated samples were corn and oat beer. Wheat beer got the worst evaluation.
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Changeof phenolic acids content during malting of spring barley
Štýblová, Romana ; Janoušková, Eva (referee) ; Běláková, Sylvie (advisor)
This bachelor thesis deals with detection of chosen phenolic acids (sinapic acid, caffeic acid, ferulic acid, syringic acid, p – hydroxybenzoic acid, vanillic acid and p – coumaric acid) in the malting barley and monitoring of their changes during making a malt in real enviroment of floor malt house. Tehoretical part describes individual phenolic acids, their presentation in raw material for making of malt and methods for determination . There is described technology of making a malt. The nine samples was taken in experimental part. There were a malting barley, intermediate products of malting, malt and rootlets. Phenolic acids were extracted by alkaline and acid hydrolysis. This samples were detected by Ultra high – performance liquid chromatography using of UV detection (UPLC/PDA).
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