Kvasny Prumysl, 2018 (vol. 64), issue 6
Beer industry in Brazil: Economic aspects, characteristics of the raw material and concernsPeer-reviewed article
Karim C. PIACENTINI, Liliana O. ROCHA, Geovana D. SAVI, Lorena CARNIELLI-QUEIROZ, Benedito CORRÊA
Kvasny Prum. 2018; 64(6): 284-286 | DOI: 10.18832/kp201833 
Barley is one of the most cultivated grains in the world with numbers rising every year due to market demand. In the past decade, Brazil has shown impressive numbers considering beer production. However, barley cultivation does not reach the necessary amount for the beer industry which raises the need to import barley or to use some alternatives, such as, adjuncts. The most common adjunct used is corn, which is considered a good source of carbohydrates, but also a very contaminated grain. Research and monitoring of all of the steps of the chain is being carried out to improve not only the malt quality but also the competitiveness in world market.
The secret of dry hopped beers - ReviewPeer-reviewed article
Lukáš JELÍNEK, Jana MÜLLEROVÁ, Marcel KARABÍN, Pavel DOSTÁLEK
Kvasny Prum. 2018; 64(6): 287-296 | DOI: 10.18832/kp201836
Dry hopped beers gain their characteristic flavour from hop products purposely added during the cold stage of production. Although the production of these beers has not so broad a tradition in the Czech Republic as for instant in Great Britain or the United States, their popularity increases every year. This study provides a complete set of theoretical and practical information about the production of dry hopped beers. The relevant sensory active compounds of hops creating the characteristic beer aroma and factors influencing their transfer into beer are introduced. The last part of the study deals with some important risk factors which must be considered...
Quality of malting barley grain in the Czech Republic, crop 2017Peer-reviewed article
Ivo HARTMAN
Kvasny Prum. 2018; 64(6): 297-301 | DOI: 10.18832/kp201834
The quality parameters of 277 samples of malting barley from crop 2017 were assessed according to the standard ČSN 46 1100-5. The average content of nitrogenous substances was 12.2% and starch content 62.6%. Sieving fractions over 2.5 mm achieved the average value of 88.2% and average germination capacity was 98.6%. Average content of grain admixtures unusable for malting was 1.7% and admixtures partly unusable for malting 5.2%.
Malting quality of winter wheat (Triticum aestivum L.)Peer-reviewed article
Vratislav PSOTA, Markéta MUSILOVÁ, Lenka SACHAMBULA, Vladimíra HORÁKOVÁ, Aleš PŘINOSIL, František ŠMÍD, Karolína ADÁMKOVÁ, Martin ADAM
Kvasny Prum. 2018; 64(6): 302-313 | DOI: 10.18832/kp201832
In the course of three testing years (2013 - 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14%...
The effect of treatment of barley grain and malt with low-temperature plasma discharge on the malt gushing potentialPeer-reviewed article
Sylvie BĚLÁKOVÁ, Zbyněk HAVELKA, Andrea BOHATÁ, Ivo HARTMAN, Hana KÁBELOVÁ, Pavel KŘÍŽ, Miroslav DIENSTBIER, Petr BARTOŠ, Petr ŠPATENKA
Kvasny Prum. 2018; 64(6): 314-317 | DOI: 10.18832/kp201837
In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the gushing potential was determined. Simultaneously, selected quality parameters were assessed in the malt samples (Kolbach index, diastatic power, β-glucan content in wort, final attenuation, extract of malt in dry matter, relative extract at 45 °C, and friability). Gushing declined in the plasma-treated samples of malting barley or malt. The malt quality parameters remained unchanged.
Determination of proteolytic enzyme activity during maltingPeer-reviewed article
Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Kvasny Prum. 2018; 64(6): 318-322 | DOI: 10.18832/kp201838
Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides. In malting barley, they are found in small quantities, and their activation takes place only in the process of controlled germination - malt production. In germinating barley, proteases hydrolyze storage proteins to high molecular and low molecular weight degradation products while simultaneously synthesizing other proteins. The final grain modification affects significantly quality of the produced malts and subsequently also technology and characters of the produced beer.
Factors affecting the polyphenol compounds and antiradical activity of hops: Long-term study of Czech hop varietiesPeer-reviewed article
Alexandr MIKYŠKA, Tomáš VRZAL, Martin DUŠEK, Marie JURKOVÁ
Kvasny Prum. 2018; 64(6): 323-330 | DOI: 10.18832/kp201839
Hops is a source of a number of polyphenol substances important in terms of both brewery and health benefits. Many of these are antioxidants with a preventative effect on life-style diseases, cardiovascular and cancer diseases. A five-year study of the content of polyphenol substances of Czech hop varieties by group methods (total polyphenols, anthocyanogens, flavonoids, prenylflavonoids) has shown that the content and profile of polyphenols is varietal-specific, but also depends on the harvest year and other factors. The ratio of the content of polyphenols in the head mass and the alpha acids alongside the variety strongly depends on the vintage year,...
Microbreweries in the South Moravian RegionPeer-reviewed article
Filip VRÁNA
Kvasny Prum. 2018; 64(6): 331-335 | DOI: 10.18832/kp201835
The study is a probe into the structure of microbreweries in the South Moravian Region (JMK). The first mini-breweries in southern Moravia started a quarter century ago. At the end of the research in January 2018 there were 50 functional microbreweries in JMK. The article summarizes the size and ownership structure, location in the region, the motivation of some owners, etc. The number of operations compares with the situation in distant history, where the vast majority of operations in the region were the size of "mini-breweries", ie with a capacity of up to 10,000 hl of the annual exhibition.