National Repository of Grey Literature 21 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Vliv technologie pěstování chmele (Humulus lupulus L.) na kvalitu produktu a využití produktu
KLÍMA, Tomáš
The thesis is focused on the technology of hop growing and the quality of the product of hops, i.e., hop cones. The theoretical part of the thesis defines the hop plant in general and varieties produces in the Czech Republic. It also deals with protection against insect and diseases, fertilization of hops and the technology used in cultivation. Finally, the theoretical part deals with the processing of the hop product. In the practical part, the thesis establishes generally valid rules in hop cul-tivation technology. The effect of NanoFYT Si, which contains SiO2 particles, is then tested in a field experiment. This experiment is then evaluated and discussed with previous research on the effect of silicon on field crops.
Vývoj a rozmístění pěstování a produkce chmele ve světě
PAVLIŠOVÁ, Aneta
The bachelor thesis deals with the distribution of hops production and areas of hop fields according to the countries of the world and with the distribution of area of hop fields according to small districts of the Czech Republic. It also monitors the development of these distributions. In the introductory chapters of the thesis the hop literature and characteristics of hop as agricultural crop is given. Data for analyses comes from databases of the Food and Agriculture Organization - FAO (for countries) and the Czech land office (statistics for small districts), and they are transformed into resume tables, graphs and maps. In the long term, the largest hops producers in the world are the USA and Germany, with a considerable distance from the Czech Republic and China and, with a further distance from Poland and Slovenia. The number of hop countries is gradually decreasing and hops production is increasingly concentrated into the USA and Germany. The Czech Republic has the largest areas of hop fields in the Rakovník, Louny, Žatec and Podbořany small districts. The area of hop fields has decreased significantly in the Czech Republic.
Raw materials for beer production - history and present and their benefits for human health
NOHEJL, Vlastimil
This bachelor's thesis outlines the evolution of brewing from its outset to the present time. The aspects of production, processing, division, and composition of raw brewing materials are described in detail as well as the possibility of using alternative plant components to create non-traditional beers. The next chapter outlines the process of beer production with the emphasis on the individual technological operations and the importance of mashing temperatures. Since beer is a natural, nutritionally rich, fermented beverage, the final part of the thesis examines its health benefits.
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.
Vacuolar proteins in development of yeast colonies
Trubitsyna, Yana ; Palková, Zdena (advisor) ; Heidingsfeld, Olga (referee)
The laboratory strains of yeast Saccharomyces Cerevisiae form colonies which can differentiate into two main cell subpopulations. U and L cells demonstrate different morphology, metabolism and stress-resistance. It was also proved that some of metabolic pathways in U cells are a similar to ones in tumor cells. The unique metabolism is activated in U cells; the TORC1 is active in these cells together with autophagy and glycogen accumulation, which are characteristic for cells with inactivated TORC1. CORVET and HOPS complexes together with vacuolar ATPase are involved in processes related to vacuolar fusion and trafficking. Also, these complexes contribute to the regulation of TORC1 activity. Vam6p is a subunit of HOPS complex and it is also involved in regulation of TORC1 acting as GEF for Gtr1p GTPase, which activates TORC1. The aim of this study was to outline whether selected subunits of mentioned complexes affect TORC1 activity in U cells. Further aim was to confirm the effect of Vam6p on selected proteins production. These proteins were chosen based on results of proteomic analysis performed in our laboratory. In order to investigate possible effects of proteins of interest absence on colonies' morphology, strains deleted in selected genes were prepared (VPS3, VPS8, VPS33, VPS41, VPH2, VAC7 a...
Pretreatment of hops for further processing in beer technology
Tichá, Anna ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with pre-treatment of hops for further processing in beer technology. In the experimental part of the work, the effect of low temperatures, as pre-treatment of hops, on the monitored parameters was observed. Three types of cold pretreatment were used. In two cases, the hop material was frozen using a freezer at -25 ° C and in the second case at -70 ° C. In the third case, the hop material was treated by contact with liquid nitrogen in combination with mechanical treatment. The variety of hop materiál was Žatecký poloraný červeňák, which were in the form of pellets or pressed hop cones. The total bitterness of the samples, the total content of phenolic substances, the total content of flavonoids, the antioxidant activity and the concentration of essential oils, specifically myrcene humulene and geraniol, were examined. The effect of pre-treatment was investigated during conventional worth boiling as well as dryhopping. The experimental part includes descriptions of the hopping process, descriptions of individual analytical methods. A parallel measurement was performed on each sample. Significant advantages or disadvantages of some of the pretreatments were not demonstrable, however, the most significant differences were observed in samples hopped with hops pretreated by freezing at -70 ° C, which had a positive effect on the amount of extracted essential oils during cold hops.
Analysis of polyphenolic compounds in selected brewery matrices by HPLC-HRMS method
Zušťáková, Veronika ; Sobotníková, Jana (advisor) ; Mikyška, Alexandr (referee)
The thesis has focused on the separation of proanthocyanidins (Pas) in beer, raw beer material and beer intermediates (wort, hopped wort, green beer) by using high performance liquid chromatography coupled to high resolution mass spectrometric detection. A chromatographic column XSELECT HSS T3 was used for separation of individual proanthocyanidins. Mobile phase was formed by a mixture of 0,1% formic acid in water (A) and 0,1% formic acid in acetonitril (B), separation was conducted in gradient mode. Calibration range for catechin and procyanidin B1 a B2 was linear in the range from 10 µg.l-1 to 200 µg.l-1 and for epicatechin from 5 µg.l-1 to 200 µg.l-1 . Limit of quantitation (LOQ) was set to the lowest point of calibration curve, hence for catechin, procyanidin B1 and B2 was LOQ = 10 µg.l-1 and for epicatechin was LOQ = µg.l-1 . Yield of method of the observed Pas was very good, where yield oscillated around 100%. The method also had excellent repeatability, where the relative standard deviation (RSD) was lower then 20%. After optimization of this method it was used for observation of profile changes during brewery process in catechin, epicatechin, procyanidin B1, B2 and B3. It was discovered, that catechin, epicatechin, procyanidin B1 and B2 originate mainly from hops and procyaniding B3 is...
Vacuolar proteins in development of yeast colonies
Trubitsyna, Yana ; Palková, Zdena (advisor) ; Heidingsfeld, Olga (referee)
The laboratory strains of yeast Saccharomyces Cerevisiae form colonies which can differentiate into two main cell subpopulations. U and L cells demonstrate different morphology, metabolism and stress-resistance. It was also proved that some of metabolic pathways in U cells are a similar to ones in tumor cells. The unique metabolism is activated in U cells; the TORC1 is active in these cells together with autophagy and glycogen accumulation, which are characteristic for cells with inactivated TORC1. CORVET and HOPS complexes together with vacuolar ATPase are involved in processes related to vacuolar fusion and trafficking. Also, these complexes contribute to the regulation of TORC1 activity. Vam6p is a subunit of HOPS complex and it is also involved in regulation of TORC1 acting as GEF for Gtr1p GTPase, which activates TORC1. The aim of this study was to outline whether selected subunits of mentioned complexes affect TORC1 activity in U cells. Further aim was to confirm the effect of Vam6p on selected proteins production. These proteins were chosen based on results of proteomic analysis performed in our laboratory. In order to investigate possible effects of proteins of interest absence on colonies' morphology, strains deleted in selected genes were prepared (VPS3, VPS8, VPS33, VPS41, VPH2, VAC7 a...
Historical brewery - potential for regional development
Mosler, Štěpán ; Boháč, Ivo (referee) ; Králová, Eva (referee) ; Zemánková, Helena (advisor)
Nowadays there are hundreds of breweries scattered throughout Bohemia, Moravia and Silesia, waiting for their new future. They are either abandoned or in private property. In the worst case they have been deteriorating with no hope of recovery. There are not many left. It is very difficult to find a new function and especially enlightened investor. Important thing is how we will treat with these structures in the future. Will we use this unique potential, or leave this place for a new function? Which way we can choose? What is the potential of these buildings and what they need? This thesis attempts to briefly describe and demonstrate the value of brewery architecture which due to dramatic changes in society became endangered. And to offer possible solutions for the preservation this unique buildings their charm and atmosphere for the next generations.
Determination of sensory active compounds in hops using GC-MS
Zlochová, Tereza ; Sobotníková, Jana (advisor) ; Čejka, Pavel (referee)
Determination of sensory active compounds in hops using GC-MS Abstract The goal of this thesis was to determine sensory active compounds from a sample of hops by gas chromatographic-mass spectrometric detection. Hop oils were selected for this determination which, despite its low representation in hops, contain up to several hundred components. Hop oils were exctracted using a new method based on fluidized-bed extraction. An integral part of this work was identifying the yield of the method that has become an instrument to defining the content of hop oils in different hop varieties. A comparsion of the obtained extracts with the literature was made and a search was done for the link between chemical structure of the hop oils and their representation in the hops sample with regard to its age. Keywords: exctraction, hops, hop oil, gas chromatography, mass spectrometry

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