About: Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation

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About: Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation 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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour of beer and also the correlation between its concentration in beer and redox capacity of beer are monitored in this study. In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour of beer and also the correlation between its concentration in beer and redox capacity of beer are monitored in this study. (en) V článku je zkoumán vliv kmene pivovarských kvasinek a technologických parametrů na tvorbu oxidu siřičitého. Je zde také sledován úbytek oxidu siřičitého během skladování, dále je ukázán jeho vliv na zlepšení oxidační a staré chuti piva a také korelace jeho koncentrace v pivu s oxidoredukční kapacitou. (cs)
Title	Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation (en) Význam oxidu siřičitého v pivu. Část 3: Faktory ovlivňující tvorbu oxidu siřičitého během pivovarského kvašení (cs)
skos:prefLabel	Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation (en) Význam oxidu siřičitého v pivu. Část 3: Faktory ovlivňující tvorbu oxidu siřičitého během pivovarského kvašení (cs)
skos:notation	RIV/60461373:22330/08:00021105!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(1M0570), Z(MSM6019369701), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Dostálek, Pavel
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	394696
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00021105
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Beer; sulphur dioxide; fermentation; storage; sensory; analysis (en)
http://linked.open.../riv/klicoveSlovo	sulphur dioxide analysis storage Beer fermentation sensory
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D2D948121268]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Research Centre for Study of Extract Compounds of Barley and Hop
http://linked.open...UplatneniVysledku	2008
http://linked.open...v/svazekPeriodika	54
http://linked.open...iv/tvurceVysledku	Dostálek, Pavel Dvořák, Josef Horák, Tomáš Kellner, Vladimír Čejka, Pavel Jurková, Marie Čulík, Jiří
http://linked.open...n/vavai/riv/zamer	Research of malting and brewing raw materials and technologies Teoretické základy potravinářských a biochemických technologií
issn	0023-5830
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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