About: Drinkability of beers and the method applied for its assessment

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Drinkability of beers and the method applied for its assessment 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/2011/11-12/
Description	The aim of this study is to outline adefinition for beer drinkability, the influencing factors and the methods applied for its assessment. Drinkability of beer is generally understood as abeer attribute which encourages the consumers to drink more. It implies the total harmonyof flavour, aroma and appearance of adrink. The consumer must be looking forward to drinking the next glass. For the evaluation of drinkability different approaches other than for sensory assessment must be applied. The issue is mainly physiological; hence an unconscious reaction of the consumer and not aconscious reaction based on his mind or habit. These could be factors accomplished by monitoring his drinking behaviour with regard to a time profile. It is assumed that beer which encourages drinking (beer with higher drinkability) would be consumed faster than abeer with lower drinkability. This means that the volume of beer drunk in adefinite time will correlate with the beer drinkability. The suggested methods for drinkability assessment are based on this fact. Statistical methods were used for their evaluation. The aim of this study is to outline adefinition for beer drinkability, the influencing factors and the methods applied for its assessment. Drinkability of beer is generally understood as abeer attribute which encourages the consumers to drink more. It implies the total harmonyof flavour, aroma and appearance of adrink. The consumer must be looking forward to drinking the next glass. For the evaluation of drinkability different approaches other than for sensory assessment must be applied. The issue is mainly physiological; hence an unconscious reaction of the consumer and not aconscious reaction based on his mind or habit. These could be factors accomplished by monitoring his drinking behaviour with regard to a time profile. It is assumed that beer which encourages drinking (beer with higher drinkability) would be consumed faster than abeer with lower drinkability. This means that the volume of beer drunk in adefinite time will correlate with the beer drinkability. The suggested methods for drinkability assessment are based on this fact. Statistical methods were used for their evaluation. (en)
Title	Drinkability of beers and the method applied for its assessment Drinkability of beers and the method applied for its assessment (en)
skos:prefLabel	Drinkability of beers and the method applied for its assessment Drinkability of beers and the method applied for its assessment (en)
skos:notation	RIV/60193697:_____/11:#0000624!RIV12-MZE-60193697
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B226)
http://linked.open...iv/cisloPeriodika	11-12
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Čejka, Pavel Dvořák, Josef Kellner, Vladimír Čulík, Jiří Olšovská, Jana
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	195465
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/11:#0000624
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beer; drinkability; beer intake; statistic (en)
http://linked.open.../riv/klicoveSlovo	beer beer intake drinkability statistic
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E4F219A2615C]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Development of optimal method for determination of beer drinkability
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	57
http://linked.open...iv/tvurceVysledku	Dvořák, Josef Kellner, Vladimír Olšovská, Jana Čejka, Pavel Čulík, Jiří
issn	0023-5830
number of pages	7 (xsd:int)

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software