| Attributes | Values |
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| rdf:type
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| Description
| - Optimalizovaný acidifikační test kvality pivovarských kvasnic zahrnuje skladování kvasnic v pivu při teplotě 2C (hodnota AP zůstává konstantní až 6 dní), 15 minutové vyrovnání teploty vzorky na RT, dekantaci a promytí vzorku trojí centrifugací v deionizované vodě. Získaný kvasničný sediment může být uchováván až šest hodin ve vodě při pokojové teplotě, aniž by došlo ke změně AP hodnoty. AP test tedy nemusí být proveden bezprostředně po sběru kvasnic. Správná hodnota AP (maximální dosažená acidifikace) se stanovuje při teplotě 25C v objemu 15 ml deionizované vody obsahující 5 % glukózu a 1,5 g kvasnic. Mícháním při 200 rpm se zabrání sedimentaci kvasnic v průběhu testu. Nejvyšší hodnoty AP kvasnic sebraných z CKT byly zjištěny u střední frakce kvasnic. Vliv vitality násadních kvasnic na průběh kvašení může být maskován dalšími provozními faktory (zákvasná dávka, složení mladiny, podmínky v CKT). (cs)
- Optimized acidification power test (APT) of brewers yeast quality includes storing yeast slurry at 2 oC under beer, 15 min sample equilibration to room temperature, decantation and washing by triple centrifugation in deionized water. The final yeast pellet keeps its AP for up to 6 h at room temperature under water and APT thus need not be performed immediately after yeast collection. Correct AP value (maximum acidification produced by given yeast) is determined at 25, 0.1 oC in 15 ml samples containing 5 % glucose and 1.5 g yeast wet weight. Cell concentration is conveniently measured as absorbance. Cell flocculation and/or sedimentation distorting APT results can be prevented by sample stirring at 200 rpm. The highest AP of yeast cropped from CCT was exhibited by the middle fractions and postcropping cooling had no effect on AP. The effect of pitching yeast vitality on fermentation outcome can be masked by variations in pitching rate, wort composition,ambient conditions in the CCT, and other factors.
- Optimized acidification power test (APT) of brewers yeast quality includes storing yeast slurry at 2 oC under beer, 15 min sample equilibration to room temperature, decantation and washing by triple centrifugation in deionized water. The final yeast pellet keeps its AP for up to 6 h at room temperature under water and APT thus need not be performed immediately after yeast collection. Correct AP value (maximum acidification produced by given yeast) is determined at 25, 0.1 oC in 15 ml samples containing 5 % glucose and 1.5 g yeast wet weight. Cell concentration is conveniently measured as absorbance. Cell flocculation and/or sedimentation distorting APT results can be prevented by sample stirring at 200 rpm. The highest AP of yeast cropped from CCT was exhibited by the middle fractions and postcropping cooling had no effect on AP. The effect of pitching yeast vitality on fermentation outcome can be masked by variations in pitching rate, wort composition,ambient conditions in the CCT, and other factors. (en)
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| Title
| - Optimised acidification power test of yeast vitality and its use in brewing practice
- Optimised acidification power test of yeast vitality and its use in brewing practice (en)
- Optimalizovaný acidifikační test vitality kvasnic a jeho použití v pivovarské praxi (cs)
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| skos:prefLabel
| - Optimised acidification power test of yeast vitality and its use in brewing practice
- Optimised acidification power test of yeast vitality and its use in brewing practice (en)
- Optimalizovaný acidifikační test vitality kvasnic a jeho použití v pivovarské praxi (cs)
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| skos:notation
| - RIV/60193697:_____/08:#0000462!RIV09-MSM-60193697
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(1M0570), Z(AV0Z50200510), Z(MSM0021620835), Z(MSM6019369701)
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| 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:_____/08:#0000462
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - acidification power; brewing; AP test; wort attenuation; yeast; yeast cropping; yeast quality (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Journal of the Institute of Brewing
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| 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
| - Kosař, Karel
- Matoulková, Dagmar
- Sigler, K.
- Gabriel, P.
- Dienstbier, M.
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| http://linked.open...ain/vavai/riv/wos
| |
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| is http://linked.open...avai/riv/vysledek
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