Quality of Barley From 2001 Crop - Brewery Section.
In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the one...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2002-01-01
|
| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200201-0002_Jakost_jecmene_sklizne_2001_-_Pivovarska_cast.php |
| _version_ | 1818958641750867968 |
|---|---|
| author | M. HRABÁK K. NIKOLAI D. HRDLIČKOVÁ J. PROKEŠ |
| author_facet | M. HRABÁK K. NIKOLAI D. HRDLIČKOVÁ J. PROKEŠ |
| author_sort | M. HRABÁK |
| collection | DOAJ |
| description | In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years.In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years. |
| first_indexed | 2024-12-20T11:28:59Z |
| format | Article |
| id | doaj.art-d0d7dbcc7c6e4268a3929bf3e1331deb |
| institution | Directory Open Access Journal |
| issn | 0023-5830 2570-8619 |
| language | ces |
| last_indexed | 2024-12-20T11:28:59Z |
| publishDate | 2002-01-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-d0d7dbcc7c6e4268a3929bf3e1331deb2022-12-21T19:42:17ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl0023-58302570-86192002-01-0148191310.18832/kp2002002kpr-200201-0002Quality of Barley From 2001 Crop - Brewery Section.M. HRABÁKK. NIKOLAID. HRDLIČKOVÁJ. PROKEŠIn this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years.In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years.https://kvasnyprumysl.cz/en/artkey/kpr-200201-0002_Jakost_jecmene_sklizne_2001_-_Pivovarska_cast.phpbarleymaltquality assessment |
| spellingShingle | M. HRABÁK K. NIKOLAI D. HRDLIČKOVÁ J. PROKEŠ Quality of Barley From 2001 Crop - Brewery Section. Kvasný průmysl barley malt quality assessment |
| title | Quality of Barley From 2001 Crop - Brewery Section. |
| title_full | Quality of Barley From 2001 Crop - Brewery Section. |
| title_fullStr | Quality of Barley From 2001 Crop - Brewery Section. |
| title_full_unstemmed | Quality of Barley From 2001 Crop - Brewery Section. |
| title_short | Quality of Barley From 2001 Crop - Brewery Section. |
| title_sort | quality of barley from 2001 crop brewery section |
| topic | barley malt quality assessment |
| url | https://kvasnyprumysl.cz/en/artkey/kpr-200201-0002_Jakost_jecmene_sklizne_2001_-_Pivovarska_cast.php |
| work_keys_str_mv | AT mhrabak qualityofbarleyfrom2001cropbrewerysection AT knikolai qualityofbarleyfrom2001cropbrewerysection AT dhrdlickova qualityofbarleyfrom2001cropbrewerysection AT jprokes qualityofbarleyfrom2001cropbrewerysection |