Determination of importance of hop beta acids for Czech beers is the topic of the project. Research activities done in the course of 60th till 80th in the last century proved that structural changes of beta acids during brewing process are different from alpha acids. Practically quantitative oxidation of beta acids in the course of wort boiling gives rise many products some of which have bitter taste. Research of transformation products of beta acids and study of their sensorial properties is one of the hop chemistry areas which have not been yet satisfactorily solved. Czech beers are widely hopped by varieties with high amount of beta acids (Saaz, Sladek), therefore the solution the project topic is at the utmost relevant. The importance of the proposed project increased significantly when European Committee approved protected geographical designation Czech beer on the basis of regulation Nr. 1014/2008 dated in October 2008. (en)
Vypracovat technologii chmelovaru s optimálním využitím senzorických vlastností beta-kyselin chmele. Vypracovat metodiku hodnocení intenzity a charakteru hořkosti piv.
The project implementation was in compliance with the approved project schedule. Project benefits for hop processors and beer brewers consist in options for assurance of quality of hop materials supporting the bitter nature of Czech beers - lagers of the Pilsner type - and contributing to improvement of sensory quality of beers and their market success. (en)
Řešení probíhalo v souladu se schváleným plánem. Přínosy pro zpracovatele chmele a výrobce piva spočívají v možnostech zajištění kvality chmelových surovin podporujících charakter hořkosti, který je typický pro česká piva, ležáky Plzeňského typu a přispívají ke zvýšení senzorické kvality piv a jejich uplatnění na trhu. (cs)