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Výroba piva s CHZO "České pivo" a piva vyráběného v EU
Dolníčková, Tamara
The aim of my bachelor thesis is to describe issues regarding the process of beer production in the Czech Republic - starting with the characteristics of individual raw materials that are needed for brewing (barley and malt associated therewith, hops, water and yeast), then further characterize the all operations that take place in the brewery (mashing, wort boiling, fermentation, filtration and pasteurization of beer), describe and define the protected geographical indication "Czech beer", to name and describe varieties of barley, which is preferred for Czech beer and explain how our beer differs from beers produced in the European Union, or which specific species are preferred in the country and in foreign countries.
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Vliv kmene pivovarských kvasinek na finální kvalitu piva
Nevrtalová, Ivana
The diploma thesis is divided into two main parts. The first part is a compilation of available publications devoted to the beer production. This theoretical summary is focused mainly on the wort fermentation and discusses important and commonly used brewing yeast strains of the bottom and top fermentation. Moreover, the metabolism of yeast cells, resources essential to their life cycle and compounds that occur in the final product are described in the thesis.The second part of the thesis is a practical part containing data from the research focused on top-fermenting yeast strains available on the Czech market. The selected top-fermenting yeast strains were used for the wort fermentation created by the unified production technology. Obtained beer samples were subsequently analysed by laboratory techniques as well as by sensory analysis.In conclusion, this thesis compares the amount of the alcohol, true extract and original wort in individual beer samples. Additionally, the amount of residual sugars, and glycerol and ethanol levels in these samples were compared by HPLC analysis.
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Možnosti vybraných kvasinkových kmenů v technologii výroby piva
Caltová, Jana
In this Bachelor thesis I deal with use of yeast strains by beer production. The first part of this work is dedicated to the history of beer production and the use of the yeast strains by the influence of beer. It is explaned the diference between lower and upper fermentation. It talks about the history of beer production and its technology. In the next part of my work I deal with influence of bakterium that are used in beer industry. In the end of my work I deal with the anaerobic glycolysis and ethanol fermentation.
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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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