Kvasny Prumysl, 2015 (vol. 61), issue 10-11

Sensitivity of the selected malting barley varieties to the degree of steepingPeer-reviewed article

Vratislav PSOTA, Lenka SACHAMBULA, Aleš PAULŮ

Kvasny Prum. 2015; 61(10-11): 288-295 | DOI: 10.18832/kp2015026  

The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the lower degree of steeping while most of the other studied technological traits were markedly affected by the lower degree of steeping. The decrease in the degree of steeping in the experimental set of the varieties led to the decrease in relative extract at 45 °C by 4.4%, Kolbach index by 3.2%, apparent final attenuation by 0.8%. The level of cytolytic modification...

The Proanthocyanidin Profile in Beer and Its Raw MaterialsPeer-reviewed article

Jana OLŠOVSKÁ, Martin DUŠEK, Veronika ZUŠŤÁKOVÁ, Alexandr MIKYŠKA

Kvasny Prum. 2015; 61(10-11): 296-304 | DOI: 10.18832/kp2015027  

The presence of proanthocyanidins, substances belonging to the general group of polyphenols in beer is generally rather undesirable due to their tendency to form complexes with proteins, and thereby degrade the colloidal stability of beer. On the other hand, these substances are useful because of their ability to bind free radicals and thereby improve sensory stability of beer. The knowledge of the profile of the proanthocyanidins in beer and raw materials and their individual behavior during the entire technological process could help to address the challenges associated with improving the sensory and colloidal stability of beer. Therefore, we have...

Motivation of Participation in Beer and Brewery Festivals in the Czech RepublicPeer-reviewed article

Josef VACL

Kvasny Prum. 2015; 61(10-11): 305-310 | DOI: 10.18832/kp2015028  

Beer and brewery events are a commercial, marketing and social phenomenon. Besides the consumption of beer, they also offer an interesting cultural and gastronomic component and present an opportunity to meet family and friends. The questionnaire survey of motivation of participation in beer and brewery festival confirmed a number of interesting trends. Consumption of beer and especially unknown beer is a motivating factor no. 1. Thus, beer events can have an interesting role as a remarkable marketing tool for breweries, which can check what visitors want to drink. And not only beer but also other drinks produced by the breweries with a major role...

Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional CerealsPeer-reviewed article

Alexandr MIKYŠKA, Dagmar MATOULKOVÁ, Martin SLABÝ, Petra KUBIZNIAKOVÁ, Ivo HARTMAN

Kvasny Prum. 2015; 61(10-11): 311-319 | DOI: 10.18832/kp2015029  

In this contribution, the results of the pilot brewing experiments aimed to new beers and beer-like beverages production are presented.Wort of malted winter wheat (Citrus variety with a high content of carotenoids), oats, barley and combinations thereof were fermented by yeast strains RIBM163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp. paracasei) isolated from kefir grains. Each of these strains is characterized by a specific spectrum of sensory active metabolites. Using Citrus malt, number of beverages with very promising sensory properties can be produced....

Einkorn Wheat Malting QualityPeer-reviewed article

Lenka SACHAMBULA, Ivo HARTMAN, Vratislav PSOTA

Kvasny Prum. 2015; 61(10-11): 320-325 | DOI: 10.18832/kp2015030  

Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and the sample was malted. Three different malting times (120, 144, and 168 hours) and three degrees of steeping (43, 45, and 47%) were applied. Besides basic traits decisive for einkorn wheat malt quality, a number of special parameters were also studied. Wheat samples were evaluated with the method used for the evaluation of malting barley. In some quality parameters, einkorn wheat achieved comparable...

Abstracts of papers and posters - The 26th Brewing and Malting Days.Peer-reviewed article

Kvasny Prum. 2015; 61(10-11): 326-331  

Summaries of papers and posters on 26th Brewing and Malting Days, Olomouc, Czech Republic, October 22-23, 2013.