About: The Effect of Acidic Steeping on Malt Technological Parameters

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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	Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i.e. extract, enzymatic activity, color and pH of congress wort were analyzed. Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts. Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i.e. extract, enzymatic activity, color and pH of congress wort were analyzed. Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts. (en)
Title	The Effect of Acidic Steeping on Malt Technological Parameters The Effect of Acidic Steeping on Malt Technological Parameters (en)
skos:prefLabel	The Effect of Acidic Steeping on Malt Technological Parameters The Effect of Acidic Steeping on Malt Technological Parameters (en)
skos:notation	RIV/60461373:22330/13:43895186!RIV14-MSM-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(ME10110)
http://linked.open...iv/cisloPeriodika	10-11
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Dostálek, Pavel Karabín, Marcel Jelínek, Lukáš Kotlíková, Blanka Karachevtsev, Anton
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	71338
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895186
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	barley, malt, malt quality, malting technology, pH (en)
http://linked.open.../riv/klicoveSlovo	malting technology pH barley malt malt quality
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[16E115274530]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Factors affecting the beer phenolic compounds. Studies on the whole process: from raw materials to beer.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Dostálek, Pavel Jelínek, Lukáš Karabín, Marcel Kotlíková, Blanka Karachevtsev, Anton
issn	0023-5830
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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