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| rdf:type
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| Description
| - The influence of oxygen supply on the formation and conversion of the most important flavour compounds during continuous alcohol-free beer production was studied in a complex model medium. It contained inorganic salts, nutrients and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, furfural) and mimicked real brewery wort with an advantage of constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilized on spent grains. The formation (ethanol, higher alcohols, esters, vicinal diketones, acetaldehyde) and reduction (aldehydes) of flavour active compounds at different aeration rates was observed. The results suggest that the oxygen supply represent an influential tool for controlling the degree of fermentation and flavour formation carried out by immobilized biocatalyst. Under optimal oxygen supply in the continuous immobilized cell reactor it was possible to obtain a fermented model medium with a composition approachin
- The influence of oxygen supply on the formation and conversion of the most important flavour compounds during continuous alcohol-free beer production was studied in a complex model medium. It contained inorganic salts, nutrients and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, furfural) and mimicked real brewery wort with an advantage of constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilized on spent grains. The formation (ethanol, higher alcohols, esters, vicinal diketones, acetaldehyde) and reduction (aldehydes) of flavour active compounds at different aeration rates was observed. The results suggest that the oxygen supply represent an influential tool for controlling the degree of fermentation and flavour formation carried out by immobilized biocatalyst. Under optimal oxygen supply in the continuous immobilized cell reactor it was possible to obtain a fermented model medium with a composition approachin (en)
- Vliv přísunu kyslíku na tvorbu a konverzi nejvýznamnějších senzoricky aktivních látek během kontinuální výroby nealkoholického piva byl studován v modelovém komplexním médiu. Toto médium obsahovalo anorganické soli, živiny a aldehydy (hexanal, 2-methylpropanal, 3-methylbutanal, furfural) a složením napodobovalo pivovarskou mladinu s tou výhodou, že toto médium mělo vždy stejné složení. Fermentační experimenty byly prováděny v kontinuálně pracujícím gas-lift reaktoru s pivovarskýma kvasinkami imobilizovanýma na částice mláta. Byla sledována tvorba (ethanol, vyšší alkoholy, estery, vicinální diketony, acetaldehyd) a redukce (aldehydy) senzoricky aktivních látek v závislosti na rozdílné aeraci. Z výsledků je patrné, že přísun kyslíku je významným nástrojem k ovlivňování stupně fermentace a tvorby aroma způsobené imobilizovaným biokatalyzátorem. Při optimálním přísunu kyslíku v kontinuálním reaktoru bylo možné získat prokvašené modelové médium blížící se složením komerčním nealkoholickým pivům vyráběným v (cs)
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| Title
| - Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study
- Vliv dodávky kyslíku na tvorbu chuti v průběhu výroby nealkoholického piva: Modelová studie (cs)
- Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study (en)
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| skos:prefLabel
| - Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study
- Vliv dodávky kyslíku na tvorbu chuti v průběhu výroby nealkoholického piva: Modelová studie (cs)
- Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study (en)
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| skos:notation
| - RIV/60461373:22330/08:00019946!RIV09-MSM-22330___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(GA104/06/1418), Z(MSM6046137305)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/08:00019946
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Alcohol-free beer; Continuous reactor; Immobilized cell; Oxygen supply; Beer flavour (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of the American Society of Brewing Chemists
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Brányik, Tomáš
- Kuřec, Michal
- Lehnert, Radek
- Teixeira, José
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| http://linked.open...ain/vavai/riv/wos
| |
| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
| |
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