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Energy usage of beer production
Maťa, Jakub ; Tuhovčák, Ján (referee) ; Hejčík, Jiří (advisor)
The bachelor thesis deals with the issue of energy consumption of beer production. The first part focuses on the technology of beer production itself, the understanding of which is a key prerequisite for assessing the possibility of using a heat pump for this process. The main part then describes the individual processes and their energy consumption. Finally, it evaluates the use of a heat pump and shows if it could reduce the energy requirements of beer production.
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Barley Proteomic Studies Related to Beer Production
Benkovská, Dagmar ; Márová, Ivana (referee) ; Ehrenbergerová, Jaroslava (referee) ; Zdráhal, Zbyněk (referee) ; Bobáľová, Janette (advisor)
Tato práce se zabývá proteomickými studiemi ječmene v souvislosti s výrobou piva. Ječmen patří mezi nejvýznamnější plodiny na světě a je využíván hlavně pro sladovnické účely, nejčastěji pro pivovarnictví. Studium proteinů ječmene během sladování a výroby piva poskytuje informace o změnách v proteinovém složení nebo jejich posttranslačních modifikacích. Jelikož jsou proteiny v ječmeni a jejich změny zásadní pro kvalitu sladu a piva, proteomické studie ječmene mají potenciál pro zlepšení procesu sladování a pivovarnictví. Hlavním cílem této práce je studium ve vodě rozpustných proteinů ječmene a jejich změn, ke kterým dochází během sladování a výroby piva. Rozdíly v proteinovém složení byly sledovány pomocí gelové elektroforézy, kapalinové chromatografie na reverzní fázi, gelové chromatografie a MALDI-TOF hmotnostní spektrometrie. Během sladování se vlivem klíčení zrna zvyšuje množství některých proteinů a také jsou tvořeny nové proteiny. V průběhu vaření piva se naopak v důsledku vysoké teploty a enzymatické aktivity proteáz mnoho proteinů rozkládá. Těmto drsným podmínkám odolají jen některé proteiny, které přechází až do piva a mohou ovlivnit jeho kvalitu. Dále byly zkoumány různé odrůdy ječmene a jejich rozdíly. Byly porovnány odrůdy povolené pro výrobu certifikovaného Českého piva s jednou osvědčenou sladovnickou odrůdou a jednou nesladovnickou odrůdou ječmene. Kromě toho byly studovány v alkoholu rozpustné proteiny ječmene a jejich změny v průběhu sladování. Zvláštní pozornost byla věnována vybrané skupině posttranslačních modifikací proteinů: glykosylacím. Neenzymaticky glykosylované proteiny ječmene (neboli glykované proteiny) jsou tvořeny v průběhu sladování kvůli přítomnosti velkého množství glukózy uvolněné z rozkladu škrobu. Glykované proteiny ovlivňují stabilitu proteinů a kvalitu piva, obzvlášť pěnotvorný účinek. Enzymatické N-glykosylace představují nejčastěji studované posttranslační modifikace u rostlin, protože glykoproteiny hrají klíčovou roli v různých biologických funkcích. Glykoproteiny jsou často přítomny v malém množství, a proto je pro jejich analýzu potřebné obohacení glykoproteinů z komplexní směsi. Pro studium glykoproteinů byla využita afinitní chromatografie s lektinem concanavalin A. Kromě toho byla také optimalizována analýza sacharidové části glykoproteinů. Tato disertační práce přináší důležité informace o proteinech ječmene, jejich změnách a analýze, které budou užitečné pro další studium.
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Pivovarské technologie v ČR a ve světě
Hambálková, Pavlína
The bachelor's thesis focuses on beer production technology in the Czech Republic and around the world. It is divided into theoretical and practical parts. The theoretical part describes the history of beer from its origins to the present day. The production technology is elaborated, including the raw materials and processes used. It particularly focuses on the phenomenon of Czech beer, its characteristics and uniqueness compared to other products. The practical part presents data from sensory and analytical measurements of selected bottom-fermented beers. The aim of the thesis was to analyze the literature and compare the quality of Czech lagers with a group of foreign beers. The highest rating in sensory analysis was awarded to Pilsner Urquell, which had the most points in all selected parameters, positively correlating with the quality of raw materials and production technology of this beer and the popularity of Czech lagers in our country.
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Studium těkavých látek v pivovarských surovinách, v meziproduktech při výrobě piva a v pivu
Kleinová, Jana
Gas chromatography with mass spektrometry and gas chromatography with flame ionization detector were used for the determination of volatile compounds in raw material for beer production, in intermediate products and in beer. Isolation of compounds with low boiling point was optimized using purge and trap analysis, solid phase microextraction, liquid extraction, and static headspace. Solid phase microextraction was proved to be the most useful for determination of Maillard reaction products that are formed during kilning and roasting of malt, hop essential oils and volatile substances produced by fermentation. The ratio of hop essentials oils with lower boiling point (alfa-humulene, beta-farnesene and beta-caryophyllene) decrease during wort boiling. Maillard reaction products are formed during wort boiling, although the content of 3-methylbutanal and maltol is reduced by evaporation. Higher concentration of volatile substances contained top-fermented beer except 3-methyl-1-butanol. The Dudák Premium proved the best results of the analyzed bottled beers. The Stella Artois contained the lowest concentration of volatile compounds.
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Energy usage of beer production
Maťa, Jakub ; Tuhovčák, Ján (referee) ; Hejčík, Jiří (advisor)
The bachelor thesis deals with the issue of energy consumption of beer production. The first part focuses on the technology of beer production itself, the understanding of which is a key prerequisite for assessing the possibility of using a heat pump for this process. The main part then describes the individual processes and their energy consumption. Finally, it evaluates the use of a heat pump and shows if it could reduce the energy requirements of beer production.
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Možnosti výroby piva z netradičních surovin
Valentová, Natalie
The literary part of the diploma thesis deals with traditional raw ma-terials, special malts and non-traditional raw materials for beer producti-on and beer production as such. Furthermore, the production of beers from non-traditional raw materials in the world. The experimental part is devoted to the description of the production of own beers from non-traditional malts (amaranth, chickpeas, sorghum, buckwheat, quinoa) and their chemical analysis by HPLC and Fermen-toFlash. In the next part a method of sensory analysis was described, and the results were then shown using radar charts. In the results and discussion section these analyzes are statistically processed and evaluated for the mutual dependence of the substances from the chemical analysis on the sensory characteristics of the individu-al products.
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Technologické možnosti chmelení piva
Polanský, Petr
This diploma thesis discusses about technology of beer hopping. The first part describes beer history, beer brewing, hops and hop products. The second part deals with the practical beer brewing using different hop technologies. Seven different beers were brewed using the same dose of the same hops and one using the hop extract. IBU values were determined by calculation and spectrophotometer. A sensory analysis of the resulting beers was also carried out. It has been proven that different beer hopping technologies have shown a positive change in the resulting bitterness of beer. The best taste was the beer brewed with shortened hoping.
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Možnosti vývoje nových receptur pro létající pivovar
Baráková, Nikola
This diploma theses deals with the topic of gypsy (contract) breweries and development and realization of new beer recipes. Gypsy breweries mean breweries not possesing their own building and brewing technology, which are using free capacities of other breweries. Theorethical part of the theses analyses the position of gypsy breweries on the Czech beer market and also deals with the individual steps of brewing and raw mate-rials and their impact on the final product. In the end of the theorethical part, selected properties of beer are listed, along with the possibilities of affecting them to get a required type of beer. This part of theses may be looked at like sort of an instruction on how to make a desired type of beer. Next parts of the theses handle 9 invented beer recipes and means of analysis of produced beer. The results of analysis are summarized and interpreted in the last part of work.
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Možnosti použití přírodních extraktů při výrobě piva
Poštulková, Žaneta
This diploma thesis is dedicated to the production of beer with the addition of herbal extracts. This type of beer is rare in the global and in the Czech market. Therefore, beer with herbal extracts seems to be one of the ways to differentiate and to be more visible in the global market. Part of this work is devoted to technology of beer production. It describes the production of beer from the brewing process through the fermentation phase to beer filtration, filling and dispatching. There are also included some general information of basic raw materials for beer production. This section is obviously dedicated to herbs in the form of an extract that are the key materials for the experiment. Among these herbal extracts are included Matricaria chamomilla L., Mentha x piperita L., Plantago lanceolata L., Tilia cordata Mill., Echinacea purpurea L., Valeriana officinalis L. and Salvia officinalis L. The practical part of this work is dedicated to production of bottom fermented beer, into which experimental variants of extracts are applied. The samples are sensory analyzed. Results of sensory analyzation are compared and shown in the graph. An analytical analysis was performed on all samples. In final part was summarized the findings of the experiment a there was supplemented by the possibility of improvement in technological steps.
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Changes of selected parameters by microbrewery beers during ripening and storage
KARAS, Aleš
This thesis focuses on processes of ripening and storage of beer. These are changes in fragrance and flavor, change of clarity and color and change of the CO2 content. I also include practices used to stop or at least reduce them. There is a short history of beer brewing in the first section of the thesis, followed by a description of the basic ingredients. In the next part there is a focus on the brewing itself. Ripening and storage practices are described in the last part.
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