About: PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING

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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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Beer is complex alcoholic beverage brewed from malt and flavored with hops. An overview is presented the release of phenolic acids and the transformation to volatile phenols during beer brewing. During brewing, phenolic acids, and more specifically hydroxycinnamic acids was released at the initial mashing phase, whereas moderate levels of volatile phenols were formed by wort boiling. The volatile phenols have a low sensory threshold value and can, even at trace levels, produce a significant phenolic flavor in beer. Hence, in beer, the hydroxycinnamic acids are flavour-inactive while the corresponding volatile phenols may be highly flavour-active. However, phenolic acids have become a topic of interest because of their potential antioxidant capacity. Enhancing the enzymatic release of phenolic acids from bound forms during mashing can greatly enhance the phenolic aroma potential of wort. Optimizing this phenolic acids release during mashing may be a means for controlling final volatile phenol levels in Beer is complex alcoholic beverage brewed from malt and flavored with hops. An overview is presented the release of phenolic acids and the transformation to volatile phenols during beer brewing. During brewing, phenolic acids, and more specifically hydroxycinnamic acids was released at the initial mashing phase, whereas moderate levels of volatile phenols were formed by wort boiling. The volatile phenols have a low sensory threshold value and can, even at trace levels, produce a significant phenolic flavor in beer. Hence, in beer, the hydroxycinnamic acids are flavour-inactive while the corresponding volatile phenols may be highly flavour-active. However, phenolic acids have become a topic of interest because of their potential antioxidant capacity. Enhancing the enzymatic release of phenolic acids from bound forms during mashing can greatly enhance the phenolic aroma potential of wort. Optimizing this phenolic acids release during mashing may be a means for controlling final volatile phenol levels in (en)
Title	PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING (en)
skos:prefLabel	PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING PHENOLIC ACIDS RELEASE AND VOLATILE PHENOLS FORMATION DURING BEER BREWING (en)
skos:notation	RIV/70883521:28110/10:63509453!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Valášek, Pavel Hoza, Ignác Ganbaatar, Chunsrijmytay
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	278749
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509453
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Phenolic acids; volatile phenols; beer brewing; beer flavor (en)
http://linked.open.../riv/klicoveSlovo	beer brewing beer flavor volatile phenols Phenolic acids
http://linked.open...ontrolniKodProRIV	[0E9A2CCB76FE]
http://linked.open...v/mistoKonaniAkce	Nitra
http://linked.open...i/riv/mistoVydani	Nitra
http://linked.open...i/riv/nazevZdroje	Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie)
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Kubáň, Vlastimil Valášek, Pavel Ganbaatar, Chunsrijmytay Hoza, Ignác
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn	978-80-552-0350-8
http://localhost/t...ganizacniJednotka	28110

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