About: The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates

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About: The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.kvasnyprumysl.cz/cz/journal/2011/7-8/
Description	Malt from the 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 steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet and hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet and hopped wort and green beer was the highest in the variant with a higher degree of steeping. In both varieties the shortened malting method resulted in increased content of unfermentable dextrins (DP 4–7) most in green beer and the variety Bojos had can by one third higher dextrin content compared to Sebastian. Dextrin (DP 4–7) content in sweet and hopped wort and green beer was significantly affected by the barley variety while the effect of malting methods was low. Malt from the 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 steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet and hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet and hopped wort and green beer was the highest in the variant with a higher degree of steeping. In both varieties the shortened malting method resulted in increased content of unfermentable dextrins (DP 4–7) most in green beer and the variety Bojos had can by one third higher dextrin content compared to Sebastian. Dextrin (DP 4–7) content in sweet and hopped wort and green beer was significantly affected by the barley variety while the effect of malting methods was low. (en)
Title	The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates (en)
skos:prefLabel	The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates (en)
skos:notation	RIV/60193697:_____/11:#0000595!RIV12-MSM-60193697
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B06037)
http://linked.open...iv/cisloPeriodika	7-8
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Sachambula, Lenka Psota, Vratislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pivovarský a sladařský, a.s.
http://linked.open...dnocenehoVysledku	196342
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/11:#0000595
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	barley; malting; dextrins; sweet wort; hopped wort; green beer (en)
http://linked.open.../riv/klicoveSlovo	barley dextrins green beer hopped wort malting sweet wort
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[C0C831DA4407]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Development of new methods for characterization of nonfermentable extract that allow identification and evaluation of composition of dextrins typical for Czech beer
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	57
http://linked.open...iv/tvurceVysledku	Psota, Vratislav Sachambula, Lenka Čmelík, R.
issn	0023-5830
number of pages	7 (xsd:int)

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