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Technológia výroby ovocných pív
Seriš, Daniel
This bachelor thesis deals with the description of the production technology of fruit beers. The literary part is devoted to the history of beer production, the characteristics of the basic raw materials, the technological process of production, the assortment and the legislative requirements for quality. Increased attention is laid on the fruit component its uses and its application into the beer during its production. In the practical part, 8 samples of fruit beers were analyzed. 4 samples were experimentally prepared in the Institute of Harvesting Technology of Horticultural Products Faculty of Horticulture at Mendel University in Brno and the remaining 4 were purchased in commercial chains and breweries. In the laboratory, ethanol, polyphenols and antioxidant capacity were determined in samples. By sensory analysis the organoleptic qualities of beers were evaluated. The flavor, smell, color, fruity taste, bitterness and overall impression were evaluated. The results were statistically evaluated and processed into graphs and tables.
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Sledování vybraných parametrů ovlivňujících gushing u sladovnického ječmene
Němec, David
Presented diploma thesis is about malting barley as a initial ingredient for producing beer and about its negative effect called gushing. In the first part of dissertation is described technological procedure of malt production and defined term gushing. Also there are mentioned information about cause of initiation, reduction possibilities and methods to describe gushing phenomena. Practical part is mainly focused to define susceptibility of malting barley to gushing and for testing was chosen three days test Carlsberg. The gushing was monitored on differently treated vegetation of spring barley which was grown in seasons 2012 and 2013 in Hrubčice locality. On the performed 160 testing samples were evaluated influence of threads barley on degree of barley gushing.
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Možnosti ovlivnění kvality sladu a jeho uplatnění ve výrobě piva
Podaný, Adam
In the literary part of the thesis are information about the possibilities of influencing the quality of malt and its application in the beer production. In the practical part we explored the effect of nitrogen and sulphur on quality of malt. The results of small-plot field trials established on plots of the Agrospol agricultural enterprise in 2012 in Velká Bystřic we can see the positive effect of applied N and S fertilizers on the quality of the malt produced from the grain of spring barley variety Bojos. Nitrogen and sulfur fertilization improved grain germination. The grain of the variant fertilized with N and N + S - fertilizers had faster germination. Sulfate sulfur increased the starch content in the grain. The amount of extract in malt corresponded with the starch content in barley grain. Also content of the proteins is corresponded with doses of the nitrogen fertilizers.
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Sledování fermentability sladin u vybraných druhů sladů
Zárubová, Emílie
In my diploma thesis on the topic “Monitoring the fermentability of worts for selected types of malt” has been processed information on the fermentabilitity of worts, the degree of fermentation, extractive substances and the factors that affect them. Furthermore, the thesis processes themes, which deals with malt, its production, requirements for malt and especially types of malt. Information is included not only conventional barley malt, but also on some less common types of malt. The first half of the diploma thesis processed this information on a theoretical level. The second half of the diploma thesis is focused on experimental activites related to the production of malts, worts and subsequent fermentation of the worts. For the production of the worts were used barley, wheat, oat, rye, corn and millet malt. The amount of extractives before fermentation, after fermentation and the amount of alcohol were determined for individual worts. Based on the difference between the extract before fermentation and after fermentation, the fermentability of worts produced from individual types of malts was determined. The results obtained are compared with those already known and with those obtained with conventional barley malt. According to the results, wort made from wheat malt shows the best fermentability. Wort made from barley malt shows the second best fermentability. Furthermore follow rye wort, oat wort, wort made from millet malt and the wort from corn malt shows the worst fermentability.
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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.
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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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The multiresidue determination of pesticides in barley and malt by the LC/MS method with QuEChERS extraction
Posoldová, Kateřina ; Pernica,, Marek (referee) ; Mikulíková, Renata (advisor)
The topic of this thesis is the determination of pesticides in barley and malt. Barley is one of the second most cultivated cereals in the Czech Republic. In order to achieve higher yields, higher grain quality, and avoid losses, plant protection products - pesticides - are used. The disadvantage of their use is their negative impact on human and animal health and the environment. Residues of pesticides and their metabolites can remain in a food, so it is a good idea to monitor their content. There are various options for determination, but recently the QuEChERS extraction method has been used, which speeds up the whole sample preparation process. The practical part summarizes the optimization and validation of the QuEChERS method and the subsequent quantification of analytes by UPLC-MS/MS. The content of 148 pesticides in 30 barley and 20 malt samples from the 2021 harvest in the Czech Republic was analysed.
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Arsenic determination in beer samples and raw materials for its preparation
Švadlenová, Veronika ; Hraníček, Jakub (advisor) ; Jelínek, Ivan (referee)
This thesis describes the optimization of the method for determination of arsenic by the chemical hydride generation coupled with AAS detection in beer samples and raw materials for its preparation. The beer usually contain arsenic at ultratrace level, however, it is necessary to monitor the concentration of this element in the beer. The routinely used method for determination of arsenic is determination by electrothermal atomization. This approach is time consuming, expensive and less sensitive. It has been developer suitable determination of arsenic as a faster and less expensive method. For this method there was optimized the flow rate of argon to 75 ml·min-1, the optimum flow rate for the reagents was 4.0 ml·min-1 and for the sample 5.0 ml·min-1 . 3 % NaBH4 in 0.5 % NaOH was used as the reducing agent for the determination of arsenic, and HCl diluted 1:1 with distilled water was used to acidify the sample. With this parameter LOD was 0.32 μg·l-1 and LOQ 1.05 μg·l-1 . It has been tested the arsenic determination in samples of barley, malt and potable water as beer raw materials. It has been found that the beer matrix is unsuitable for the hydride generation technique due to a stormy reaction in the gas/liquid phase separator. The effect of pretreatment, which is likely to enhance the effect of...
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Development of miniaturized extraction method used for GC-NCD screening of non-volatile nitroso compounds in malt
Malečková, Michaela ; Sobotníková, Jana (advisor) ; Kameník, Zdeněk (referee)
The aim of this diploma thesis was to develop a miniaturized extraction method for a fast screening of non-volatile nitroso compounds using gas chromatography with a nitroso specific chemiluminescence detection. According to a final methodology, the samples were prepared by extraction of grinded malt using a mixture of pyridine and acetonitrile in ratio 60:40 (v/v). To enhance volatility of the determined analytes, the two-step derivatization using hexamethyldisalazane and N,O-bis(trimethyl)-trifluoroacetamide was used. The total volume of the sample was 200 l and the preparation time after optimization was in total 80 min. The extraction method was connected to a classification method, which can divide chromatographic peaks into the groups of N-nitroso and C-nitroso compounds, and interfering substances. After application of the methods mentioned above to real malt samples, the specific chromatographic peaks of C-nitroso and N-nitroso compounds were selected. Description of their properties and structure suggestion will be a subject of the following study. Keywords Nitroso compounds, malt, extraction, derivatization, gas chromatography, chemiluminescence detector
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Sladování netradičních surovin
Rumanová, Monika
The topic of this thesis, Malting Unusual Ingredients, is focusing on the basic ingredients for the production of malt, the phases of malting process and the nature of unusual ingredients that could be used for its production. Further it looks at the characters of the different malts and possibilities of their use in the food industry. The experimental part of my research includes different varieties of malting of the selected cereals. As well as the traits of the cereal mass such the moistness, germination, weight per a thousand grains, volume weight, the containment of fat, the containment of starch and the containment of the nitrogenous substances. The main purpose of this research was to find an optimal malting method for the selected cereals and the usage of the malt for further food industry production, especially beer, cereal drinks and breads with the addition of brewer´s draff. The malts went through the dialysis and the containment of the sugars, fats, extract of the malt and of the malt wort was specified. The products went through the sensorial valuation and the chemical analysis was carried on the beers. The results of the sensorial analysis of the cereal drinks and the breads as well as the chronografic allocation of the samples including the illustrations can be found in the section with the practical results.
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