| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - The article concerns the effect of temperature, yeast washing and different brewing technologies (classical process, CCT technology) on invertase activity during main fermentation, secondary fermentation and in finished beer. As found in the CCT process, washed yeast releases into the finished unpasteurized beer less invertase than unwashed one and is thus obviously in a better physiological state. Beer produced with washed yeast was also evaluated as being sensorially superior. The amount of released invertase also increases with repeated yeast pitching. The activity of invertase in beer during secondary fermentation is constant throughout and the cells do not lyse during this process. When using CCT technology, the activity of invertase in filtered beer is similar to that found during the classical brewing process but exhibits a higher variability, obviously as a result of a less intensive blending of individual beer lots.
- The article concerns the effect of temperature, yeast washing and different brewing technologies (classical process, CCT technology) on invertase activity during main fermentation, secondary fermentation and in finished beer. As found in the CCT process, washed yeast releases into the finished unpasteurized beer less invertase than unwashed one and is thus obviously in a better physiological state. Beer produced with washed yeast was also evaluated as being sensorially superior. The amount of released invertase also increases with repeated yeast pitching. The activity of invertase in beer during secondary fermentation is constant throughout and the cells do not lyse during this process. When using CCT technology, the activity of invertase in filtered beer is similar to that found during the classical brewing process but exhibits a higher variability, obviously as a result of a less intensive blending of individual beer lots. (en)
- Článek se zabývá vlivem teploty, praní kvasnic a různých varných technologií (klasický proces, technologie CKT) na aktivitu invertasy během kvašení, zrání a v hotovém pivu. U CKT procesu bylo zjištěno, že prané kvasnice uvolňují do hotového nepasterovaného piva méně invertasy než neprané, a jsou tedy zřejmě v lepším fyziologickém stavu. Pivo vyrobené s použitím čištěných kvasnic bylo senzoricky hodnoceno většinou příznivěji. Množství uvolňované invertasy se také zvyšuje s opakovaným nasazováním kvasnic. Hladina invertasy v pivu po celou dobu dokvašování je konstantní a buňky během tohoto procesu nelyzují. Při použití technologie CKT je hladina invertasy v hotovém pivu podobná jako u klasické technologie, vykazuje však větší variabilitu, zřejmě jako důsledek méně intenzivní homogenizace jednotlivých partií piva. (cs)
|
| Title
| - Factors affecting invertase activity during beer brewing, lagering and in the finished product
- Faktory ovlivňující aktivitu invertasy během kvašení, dokvašování a v hotovém pivu (cs)
- Factors affecting invertase activity during beer brewing, lagering and in the finished product (en)
|
| skos:prefLabel
| - Factors affecting invertase activity during beer brewing, lagering and in the finished product
- Faktory ovlivňující aktivitu invertasy během kvašení, dokvašování a v hotovém pivu (cs)
- Factors affecting invertase activity during beer brewing, lagering and in the finished product (en)
|
| skos:notation
| - RIV/60193697:_____/07:#0000363!RIV07-MSM-60193697
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(1M0570), Z(MSM6019369701)
|
| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60193697:_____/07:#0000363
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - invertase activity; yeast; pitching; fermentation; CCT technology (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Sigler, K.
- Šrogl, Jiří
- Matasová, L.
- Vernerová, H.
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)