Kvasny Prumysl, 2011 (vol. 57), issue 7-8

History of malting barley breeding in Czech Republic..Peer-reviewed article

Oldřich CHLOUPEK

Kvasny Prum. 2011; 57(7-8): 180-181 | DOI: 10.18832/kp2011015  

Barley is traditionally second most grown crop in last century on the area of the Czech Republic. Moravian landraces and here developed varieties contributed significantly to gene-pool of European malting varieties due to successful breeders and varieties (E. Proskowetz: Hana Pedigree1884, J. Bouma: Diamant1965 etc.).Barley is traditionally second most grown crop in last century on the area of the Czech Republic. Moravian landraces and here developed varieties contributed significantly to gene-pool of European malting varieties due to successful breeders and varieties (E. Proskowetz: Hana Pedigree1884, J. Bouma: Diamant1965 etc.).

Polyphenol compounds and antioxidative properties of barley varieties recommended for Czech beer.Peer-reviewed article

Alexandr MIKYŠKA, Ivo HARTMAN, Danuša HAŠKOVÁ

Kvasny Prum. 2011; 57(7-8): 182-189 | DOI: 10.18832/kp2011016  

Polyphenol compounds in malt affect the antioxidative activity, sensorial and colloidal stability of beer. Polyphenol antioxidants play an important role in the sensorial aging of beer and also in the beneficial effects of beer drinking. Barley is a primary source of water-soluble polyphenol antioxidants and other reducing compounds, which are released and/or formed during malting. A set of six barley varieties recommended for the production of Czech beer collected from four localities (experimental stations) was used to study the content of polyphenol compounds and antioxidative capacity of laboratory malts prepared by a standardized process. In laboratory...

The effect of plant defense response to drought on selected yield parameters in barley.Peer-reviewed article

Lucie MELIŠOVÁ, Ludmila HOLKOVÁ, Marta BRADÁČOVÁ

Kvasny Prum. 2011; 57(7-8): 190-195 | DOI: 10.18832/kp2011017  

Ability of plants to response to stress conditions significantly affects the final production of grain. Breeding drought tolerant varieties is very important but simultaneously possibilities how to achieve required yield and quality must be studied. This paper focused on studying the relationship between triggering a protective reaction of barley plants due to drought and yield potential of varieties during a two-year period. The protective reaction was evaluated at the level of expression of the Dhn4 dehydrin gene . Higher activity of the Dhn4gene was recorded in all the tested genotypes in the drier year 2009. The temperatures and relative humidity...

Changes in vitamin E content and activity as a response to abiotic stress in spring barley varieties.Peer-reviewed article

Jaroslava EHRENBERGEROVÁ, Helena PLUHÁČKOVÁ, Marta BRADÁČOVÁ, Natálie BŘEZINOVÁ BELCREDI, Karolína BENEŠOVÁ, Kateřina VACULOVÁ

Kvasny Prum. 2011; 57(7-8): 196-202 | DOI: 10.18832/kp2011018  

In 2009 and 2010 the effects of three different soil moisture regimes (drought, late drought and wetness) on the defense response of barley genotypes assessed using vitamin E isomers were studied. Vitamin E isomers were determined with the HPLC method with fluorescent detection. Genotypes with contrasting malting quality (hulled Kompakt, Krona, Wabet and hulless Wanubet, KM 1057) were included in the study. The lowest content of vitamin E isomers (8.38 mg.kg-1) on average of varieties and years was found in the late drought regime. The highest vitamin E activity in the drought and late drought regimes was found in the genotypes Wabet and KM 1057 (9.43...

Fungi of Fusarium sp. in naturally infected malting barley varieties/lines ( Hordeum vulgare L.) and their identification and quantification by the real-time PCR method.Peer-reviewed article

Martin KMOCH, Ivana ŠAFRÁNKOVÁ, Ludmila HOLKOVÁ, Radovan POKORNÝ, Jaroslava MARKOVÁ

Kvasny Prum. 2011; 57(7-8): 203-208 | DOI: 10.18832/kp2011019  

Phytopatogenic fungi of Fusariumsp. causing fusarium ear blight are a significant source of dangerous mycotoxins in harvested production worldwide. Besides production of mycotoxins, they can also negatively affect yield. The aim of this study was to determine with the real-time PCR method the effect of a variety/line, fungicide treatment and locality on the intensity of natural infection of spring barley grains ( Hordeum vulgare L.) by fungi of Fusariumspp. The experiment was conducted at the localities Žabčice and Kroměříž in 2010. The experiment comprised 14 varieties/lines in two variants - fungicide treated and without treatment (control). F. graminearum,...

Fusarium mycotoxins in spring barley and their occurrence within the technological chain barley-malt-beer.Peer-reviewed article

Marta KOSTELANSKÁ, Milena ZACHARIÁŠOVÁ, Zbyněk DŽUMAN, Jana HAJŠLOVÁ, Jaroslava EHRENBERGEROVÁ, Radim CERKAL, Kateřina VACULOVÁ, Alexandr MIKYŠKA, Vratislav PSOTA

Kvasny Prum. 2011; 57(7-8): 209-214 | DOI: 10.18832/kp2011020  

Fusariummycotoxins represent the predominant contaminants of malting barley, malt and final beer. As a part of the national project Research Centre for Barley and Hop Substances, levels of Fusariummycotoxins were investigated in 12 varieties of spring barley, harvested in 2009 and 2010 in two different Moravian localities and grown under two different breeding systems. Beside of raw materials, also dynamics of deoxynivalenol and its "masked" form deoxynivalenol-3-glucoside as associated with chemical treatment of barley were studied within the malting and brewing technologies.Fusariummycotoxins represent the predominant contaminants of malting barley,...

Pathogenic metabolites in barley caryopses and their effect on quality of malting barley and malt.Peer-reviewed article

Karolína BENEŠOVÁ, Vratislav PSOTA, Renata MIKULÍKOVÁ, Sylvie BĚLÁKOVÁ, Zdeněk SVOBODA

Kvasny Prum. 2011; 57(7-8): 215-218 | DOI: 10.18832/kp2011021  

In 2008-2010 69 samples of hulled and hulless barley varieties and lines and malt made from them were analyzed. Activity of enzymes involved in the plant defense response to the pathogenic attack - chitinase and 1,3- -glucanase was monitored. In addition, galactomanan polysaccharide present in the cell walls of filamentous micromycetes was studied using the agglutination EPS test. -glucan content was studied in non-malted barley caryopses and in wort. Simultaneously, gushing potential of barley and malt and content of dimethyl sulfide precursors in malt were studied. 1,3- -glucanase activity in malt is mostly a result of the germination process...

Non-starch polysaccharides in the set of spring barley varieties.Peer-reviewed article

Pavel MACHÁŇ, Jaroslava EHRENBERGEROVÁ, Eva KLÍMOVÁ, Karolína BENEŠOVÁ, Kateřina VACULOVÁ

Kvasny Prum. 2011; 57(7-8): 219-222 | DOI: 10.18832/kp2011022  

Barley, a basic raw material for malt production, also finds its use at production of functional food nowadays. Content of non-starch polysaccharides for barley processing is critical as they affect negatively beer production technology; therefore the lowest possible content is required. However, non-starch polysaccharides are a part of dietary fiber, their higher content thus being desirable for production of functional food. The main non-starch polysaccharides of barley grain are namely arabinoxylans and beta-glucans. Non-starch polysaccharides were determined in samples of barley grain harvested from two levels of chemical treatment and two localities...

Influence of application N and S on the chemical composition of barley corn and malt.Peer-reviewed article

Luděk HŘIVNA, Tomáš RADOCH, Gregor TOMÁŠ, Viera ŠOTTNÍKOVÁ, Radim CERKAL, Pavel RYANT, Josef PROKEŠ

Kvasny Prum. 2011; 57(7-8): 223-230 | DOI: 10.18832/kp2011023  

Within the scope of small-scale fields' experiments, the influence of application of sulphur and nitrogen (N1 = 30 kg N.ha-1, N2 = 50 kg N.ha-1) on the content of starch and proteins in barleycorn of Jersey variety was observed during vegetation in 2005 to 2009. There were also determined the content of sulphur amino acids in barleycorn and malt, and the content of precursors of dimethyl sulfide in malt. On average the highest content of starch (64,12 %) was detected after repeated application of fertilizer SAM 240, the lowest content (63,42 %) was detected after fertilization by LAV 27 in grain with subsequent fertilization DAM. Sulphate sulphur applied...

Use of modern analytical SPDE and TDAS methods for the analysis of sulphur volatile flavors.Peer-reviewed article

Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ

Kvasny Prum. 2011; 57(7-8): 231-235 | DOI: 10.18832/kp2011024  

For extraction and subsequent concentration of sulphur-containing volatile substances, the analytical methods of solid phase dynamic microextraction and automatic thermal desorption were experimentally compared. The method of gas chromatography coupled with a flame detector was used for the analysis of sulphur volatile substances. Following volatile sulphur substances were studied: dimethyl sulfide, dimethyl disulfide, dimethyltrisulfide, carbon disulfide, ethyl sulfide, diethyl disulfide, methionol, 3-methylthiofen, ethylthioacetate, 2-methyl-1-buthanthiol.For extraction and subsequent concentration of sulphur-containing volatile substances, the analytical...

Determination of extract in barley grain by the enzymatic way.Peer-reviewed article

Gregor TOMÁŠ, Radim CERKAL, Luděk HŘIVNA, Viera ŠOTTNÍKOVÁ

Kvasny Prum. 2011; 57(7-8): 236-241 | DOI: 10.18832/kp2011025  

The Bishop correlation is used in order to obtain fast information regarding the extract of barley grain. The Bishop correlation was developed experimentally and has been modified several times to adjust to the requirements of the modern malting practice. Establishment of the exact content of the extractive grain substances is time-consuming, and it is carried out after malting the grain in the congress wort according to the EBC method 4.5.1. The aim of this study was to establish the extract directly from the spring barley grain by the means of enzymatic preparations based on proteases, cellulases, xylanases, β-glucanases, and amylases. These...

Germination dynamics during post harvest maturation of malting barley.Peer-reviewed article

Viera ŠOTTNÍKOVÁ, Vratislav PSOTA, Luděk HŘIVNA, Gregor TOMÁŠ, Lenka SACHAMBULA

Kvasny Prum. 2011; 57(7-8): 242-245 | DOI: 10.18832/kp2011026  

Study was focused on the evaluation of the course of post harvest maturation in eight spring varieties of malting barley registered in the Czech Republic. Germination parameters (energy, rate, index, average time and homogeneity of germination) were monitored in the 3rd, 6th, 9th, and 12th week. The obtained data were related to the phonological phases and course of weather for the period of 2005- 2008. The studied parameters of germination were mostly affected by a locality (from 20 % to 60 %) and less significantly by year (14 %-30 %). The variety affected parameters of germination maximally from 15 %. Significant inter-variety differences in the...

Influencing malt quality by exogenous ethylene application performed in the course of post-harvest ripening of barley grain.Peer-reviewed article

Ivo HARTMAN, Helena FIŠEROVÁ, Alena HELÁNOVÁ, Josef PROKEŠ, Jiří HARTMANN

Kvasny Prum. 2011; 57(7-8): 246-252 | DOI: 10.18832/kp2011027  

As compared with result obtained in the control variant, the technology of storage in a micro malting house with an increased level of ethylene (200 to 300 nl.l-1) in exchanged air statistically significant positive effect on values of malt extract yield, relative extract at 45 °C, degree of attenuation, diastatic power, Kolbach index, content of beta-glucans in malt, malt homogeneity and malt modification.As compared with result obtained in the control variant, the technology of storage in a micro malting house with an increased level of ethylene (200 to 300 nl.l-1) in exchanged air statistically significant positive effect on values of malt extract...

The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates.Peer-reviewed article

Vratislav PSOTA, Richard ČMELÍK, Lenka SACHAMBULA

Kvasny Prum. 2011; 57(7-8): 253-259 | DOI: 10.18832/kp2011028  

Malt from the spring barley varieties Bojos and Sebastian was prepared using three different methods: classical (3 days steeping, 3 days germination, degree of steeping 45.5 %), with shortened malting time (2 days of steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the produced malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet wort, hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet wort, hopped wort and green beer was the highest in the variant with a higher degree of steeping....

Influence of the brewing process on the barley protein profile.Peer-reviewed article

Dagmar BENKOVSKÁ, Dana FLODROVÁ, Vratislav PSOTA, Janette BOBÁĽOVÁ

Kvasny Prum. 2011; 57(7-8): 260-265 | DOI: 10.18832/kp2011029  

Our work was focused on identification of proteins within the process of beer production, whereas the main interest was oriented to proteins that can affect the quality and stability of foam, especially nsLTP and protein Z. The protein profile was monitored in barley grain, malt, sweet wort and wort and green beer and individual protein representation was compared. For the comparison of protein profile the combination of separating techniques and mass spectrometry was used. On the basis of HPLC and electrophoretic separation also the quantitative differences of protein content in individual intermediate products of beer technology were observed and...

Hop essential oils in the selected varieties from differently old hop yards.Peer-reviewed article

Helena PLUHÁČKOVÁ, Jaroslava EHRENBERGEROVÁ, Pavel KRETEK, Blanka KOCOURKOVÁ

Kvasny Prum. 2011; 57(7-8): 266-271 | DOI: 10.18832/kp2011030  

The aim of this study was to evaluate properties of hop cones from differently old hop yards in the varieties grown in Tršice hop-growing region. The following varieties were assessed: Saaz semi-early red bine hop - traditional form, Saaz semi-early red bine hop - recovered form ozdravená, and the varieties Premiant and Sládek. Hop cones were collected during harvest in 2009 and 2010. Cones sampling was performed according to the general sampling principles. Contents of foreign and hop admixtures were determined in an average sample pursuant to the ČSN 462520 - 4 and 5. In addition, essential oil content in hop cones was assessed using water steam...

Profilling of czech hop varieties by means of analyses of α- and β-bitter acids, essential oils and polyphenols.Peer-reviewed article

Lukáš JELÍNEK, Monika DOLEČKOVÁ, Tereza HUDCOVÁ, Marcel KARABÍN, Pavel DOSTÁLEK

Kvasny Prum. 2011; 57(7-8): 272-276 | DOI: 10.18832/kp2011031  

The contents of resins, essential oils and polyphenols in eight Czech hop varieties were determined. The typical values (markers) chosen were used for a compilation of variety profiles and a diagram which can be used for the identification of Czech hop varieties.The contents of resins, essential oils and polyphenols in eight Czech hop varieties were determined. The typical values (markers) chosen were used for a compilation of variety profiles and a diagram which can be used for the identification of Czech hop varieties.

Stress responses in brewing yeast.Peer-reviewed article

Karel SIGLER, Dagmar MATOULKOVÁ

Kvasny Prum. 2011; 57(7-8): 277-284 | DOI: 10.18832/kp2011032  

Even in nature, yeast cells are exposed to a combination of stressful conditions. When used for industrial production, as in brewery, they are subject to additional manmade stresses, and/or the natural environmental stresses are intensified. During the brewing process yeast cells are challenged, e.g., by variations in temperature, oxygen concentration and pH, hypo- and hyperosmotic stress, hydrostatic and chemical stress (ethanol, malt and hop phenolics, malt antimicrobial compounds, adjunct components, CO2 overpressure, etc.), and changing levels of nutrients. Other stresses, include, e.g., acid washing to remove bacteria before repitching, or centrifugation...

Possible use of Collection VUPS yeasts for the HGB technology.Peer-reviewed article

Petra KUBIZNIAKOVÁ

Kvasny Prum. 2011; 57(7-8): 285-289 | DOI: 10.18832/kp2011033  

The new processes for beer production place bring higher demands on the raw materials and production strain brewery yeast. High gravity hopped wort for HGB technology beer production is not optimal environment for brewery yeasts. Higher osmotic pressure and ethanol are limiting factors for prosperous process of primary fermentation. One of the sources of production brewery yeasts is the collection RIBM. By the sampled strains (9,14,98,111,112,133) were tested their ability attenuate hopped wort about original gravity 16 and 20 % w/w in conditions of laboratory fermentation tests. Based on the results, the strains 9, 111 and 112 could enlarge the offering...

Stabilizers for increased colloidal stability of beer.Peer-reviewed article

Pavel DOSTÁLEK, Blanka KOTLÍKOVÁ, Jaromír FIALA, Lukáš JELÍNEK, Zbyněk ČERNÝ, Bohuslav ČÁSENSKÝ, Jiří MIKULKA

Kvasny Prum. 2011; 57(7-8): 290-295 | DOI: 10.18832/kp2011034  

The aim of this study was to summarize the findings about the best known beer stabilizers. Their operational principals and processing sections of their application are described. The attention was given also to the new polyamide sorbent BEERPAP®. It was developed some years ago and tested in several breweries in full scale conditions. This sorbent has the same sorbent capacity for polyphenols which cause beer turbidity (haze) as the same amount of polyvinylpolypyrrolidone (PVPP) when recalculated to the same polymer weight. This sorbent also has a sorption activity for nitrogen compounds, excellent flow characteristics, low filtration resistance,...

Investigation of Czech hop varieties authenticity by means of chemical and genetic analyses.Peer-reviewed article

Karel KROFTA, Josef PATZAK

Kvasny Prum. 2011; 57(7-8): 296-304 | DOI: 10.18832/kp2011035  

Autenticity of the current file of eleven Czech hop varieties was elaborated on the basis of analyses of alpha acids, beta acids, hop oils and prenylated flavonoids. Varietal discrimination was based on cohumulone ratio, contents of selected aliphatic esters and sesquiterpenes farnesene and selinenes in hop oils and content of xanthohumol, desmethylxanthohumol and xanthohumol/alpha acids ratio. Identification scheme was constructed with the help of these descriptors. Analyses of dried hops by molecular-genetic methods proved that identification of hop varieties is feasible from this material. Reliability of hop varieties identification generally depends...