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Technologické možnosti výroby vybraných nápojů
Haluzová, Klára
In the theoretical part of the diploma thesis: “Technological possibilities of selected beverages production” basic theoretical knowledge concerning the problematics of ingredients and the production technology of beer and fermented malt beverages is summarized. In the subsequent part of the thesis production possibilities of low-alcohol and non-alcoholic variations of these beverages are stated. It is focused mainly on production methods with the use of special yeast strains and characteristics of these strains. The practical part of the thesis deals with experimental production of alcoholic and low-alcoholic malt beverages and beer fermented with special yeast strains. Over 30 various beverages were prepared. The following special yeast strains were used for the production: RIBM BS 197/z Zygosaccharomyces bailii, RIBM C5 Wickerhamomyces anomalus, DSM 2531 Zygosaccharomyces rouxii, RIBM Spk 78 and RIBM T3 Torulaspora delbrueckii, DSM 70551 and DSM 70550 Saccharomycodes ludwigii and DSM 70576 Schizosaccharomyces pombe. Strains W 95 Saccharomyces cerevisiae ssp. uvarum carlbergensis and Saccharomyces cerevisiae ssp. cerevisiae were used for checking samples. Malt, malt with the addition of apple juice and wort prepared in the Mendel University minibrewery were fermented by these strains. After finishing the beverages analytical measuring by HPLC Ecom, pH metre 7-XS and automatical device FermentoFlash were carried out, as well as sensory analysis using a five-point scale, ten-point scale and verbal description and finally the result appraisal.
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Senzorické hodnocení bylinných čajů z konvenční a ekologické produkce
Haluzová, Klára
In the theoretical part of the bachelor thesis focused on the topic Sensory evaluation of herbal teas from the conventional and ecological production, the basic theoretical knowledge concerning the issue of herbal teas and sensory analysis are summed up. The practical part deals with the assessment of the influence of conventional and ecological way of production on sensory characteristics of herbal teas. Ten samples of teas of one sort were prepared for the sensory evaluation, five sorts from the conventional producer and five of the same teas from the ecological producer. Tested herbal teas were chamomile, marigold, nettle, peppermint and sage. The evaluation was performed in the sensory laboratory of the Department of Food Technology of the Mendel University in Brno in March 2016 by ten trained evaluators. Following descriptors were evaluated with each sample: overall visual aspect of dry tea before preparation, intensity of aroma, acceptability of aroma, presence of strange aroma, colour hue and its intensity, clearness, intensity of flavour, acceptibility of flavour, presence of strange flavours and overall impression after preparation. For the teas evaluation was used the method of description, category scales and graphical unstructured scales. On the grounds of the sensory analysis it was found that selected sorts of teas in dry state were evaluated better at the ecological production. However, we cannot definitely say which teas had better sensory characteristics. It can be stated that when herbal teas are concerned, the sensory characteristics were not notably influenced by the way of production.
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