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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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Technologické možnosti využití pivovarských kvasinek
Bergová, Sabina
This Bachelor thesis is focused on technological options on how to utilize brewer's yeast. It describes and concerns primary and secondary yeast cell and the usage of brewer's yeast. The primarily usage of brewer's yeast includes the production of beer, alcohol and last but not least bread. The usefulness of secondary yeast is focused on creation of SCP (Single cell protein), furthermore on how to gain medication and food supplements, cosmetics, feed, ephedrine, biofuel, fertilizer, condiment but also the ability of yeast bio sorption.
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Comparison of selected parameters of draft beers and lagers from breweries and microbrewery
HEJTMÁNKOVÁ, Zdeňka
The dissertation compares selected qualitative parameters beers on tap and lagers produced in large breweries and mini-breweries. The first part of the thesis briefly describes the basic raw materials for beer production. This is followed by a description of the production technology,which includes the production of malt and wort, fermentation and the finishing of beer. The practical part of the dissertation describes selected types of beer. Values obtained from a component analysis of beers are evaluated in tables and graphs. Individual beers are assessed mainly according to the alcohol content (% vol.). The difference between the microbrewery and large breweries was insignificant. The work includes sensory evaluation of selected samples. Taste, aroma, opacity, carbonation and bitterness of beers are assessed. The best rated beer in the sensory rating was Samson BOCK. From the mini-brewery Čtyrák 12 ° light premium lager beer was the best.
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Influence of raw materials on qualitative indicators of various types of craft beer
HEJTMÁNKOVÁ, Zdeňka
Abstract The Bachelor's Thesis considers basic ingredients necessary for producing beer. In the first part, raw materials like hop, brewer's yeast, water, malt and its substitutes are dealt with. Regarding hop, the seed cone along with its chemical composition is discussed. Significant varieties grown in the Czech Republic are mentioned as well as selected foreign varieties of hop. Not least, packaging and storage of hop is described. Similarly with malt, where types of malt are listed and evaluation of quality given. The thesis contains also types of water suitable for producing beer. An indispensable ingredient for production of beer is brewer's yeast differentiated as top-fermenting and bottom-fermenting yeast. As an aside, the chemical composition and propagation of yeast is mentioned. In the last part, sorts of craft beer are discussed focusing on qualitative indicators of certain sorts of beer.
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Problematika propagace násadních kvasnic v minipivovaru
Bloudková, Veronika
Bachelor thesis is focused on the issue of promotion yeast strains usable in the production of beer. The chapters deal with the description and characteristics of brewer's yeast, their use and differences between the genders, as well as the promotion of yeast and issues in the laboratory and operational phase, described promotional station and its requirements, mentioned workflows that are used. Another part is focused on the collection of brewer's yeast, its history, what it is composed, and for what it is. There is solved an issue wort because it is very important part in the promotion, describes its features and appearance. Another chapter discusses the laboratory fermenter, its role and its description. There are explained the kinds of cultivation methods, suggested solutions for self-promotion microbreweries, which was the main objective of my work. The last part is devoted to analysis of the final yeast and their quality parameters.
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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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