|
|
The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
|
|
|
Možnosti výroby piva z koncentrátů
Dufková, Renáta
The main aim of this master thesis called „Options of producing beer from concentra-te“ was producing 10 beer variants using wort concentrate as well as brewer´s malt. The theoretical part deals with the ingredients that are used in beer production, technology of producing beer from these ingredients as well as from the wort concentrate. In the literary research wort extracts are described further. In the practical part malt extracts from Bruntál Malt House were used. In beer production malt (Pilsen, colouring and wheat) and malt extracts, both liquid and dried (non-diastatic, bakery, colouring, dark extract, medium dried, extra light dried and wheat) were used. Beers produced were physically-chemically assessed after maturing. At each sample a content of volume and weight alcohol, a real and an apparent extract, an initial wort extract, a level of fermenting and pH were specified. Sensory analysis of all samples was made. Lager beer and non-diastatic malt extract showed the best results after analyzing with FermentoFlash analyser and were assessed the best in the sensory analysis. A part of the practical section was a chemical specification of malt extracts, where the content of proteins at all samples was specified. Moreover, at liquid malt extracts the content of refractometric dry solids was specified. At extracts the content of refranctometric dry solids was in balance, while the content of proteins was slightly changeable.
|
|
|
The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
|
guest ::
