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Statements

Subject Item
n2:QI91B227
rdf:type
n17:Projekt
rdfs:seeAlso
http://www.isvav.cz/projectDetail.do?rowId=QI91B227
dcterms:description
Vypracovat technologii chmelovaru s optimálním využitím senzorických vlastností beta-kyselin chmele. Vypracovat metodiku hodnocení intenzity a charakteru hořkosti piv. Determination of importance of hop beta acids for Czech beers is the topic of the project. Research activities done in the course of 60th till 80th in the last century proved that structural changes of beta acids during brewing process are different from alpha acids. Practically quantitative oxidation of beta acids in the course of wort boiling gives rise many products some of which have bitter taste. Research of transformation products of beta acids and study of their sensorial properties is one of the hop chemistry areas which have not been yet satisfactorily solved. Czech beers are widely hopped by varieties with high amount of beta acids (Saaz, Sladek), therefore the solution the project topic is at the utmost relevant. The importance of the proposed project increased significantly when European Committee approved protected geographical designation Czech beer on the basis of regulation Nr. 1014/2008 dated in October 2008.
dcterms:title
Význam beta-kyselin chmele pro české pivo Significance of hop beta acids for Czech beers
skos:notation
QI91B227
n4:aktivita
n22:QI
n4:celkovaStatniPodpora
n11:celkovaStatniPodpora
n4:celkoveNaklady
n11:celkoveNaklady
n4:datumDodatniDoRIV
2014-06-26+02:00
n4:druhSouteze
n6:VS
n4:duvernostUdaju
n16:S
n4:fazeProjektu
n21:100724396
n4:hlavniObor
n9:CB
n4:hodnoceniProjektu
n14:U
n4:kategorie
n18:AP
n4:klicovaSlova
hops; alpha acids; beta acids; beer bitterness; sensorial evaluation of beers
n4:partnetrHlavni
n13:ico%3A60193697
n4:pocetKoordinujicichPrijemcu
1
n4:pocetPrijemcu
2
n4:pocetSpoluPrijemcu
0
n4:pocetVysledkuRIV
21
n4:pocetZverejnenychVysledkuVRIV
21
n4:posledniUvolneniVMinulemRoce
2013-06-28+02:00
n4:prideleniPodpory
n15:14569%2F2009+-+18020
n4:sberDatUcastniciPoslednihoRoku
n8:2013
n4:sberDatUdajeProjZameru
n8:2014
n4:soutez
n19:SMZE2009MZE02
n4:statusZobrazovaneFaze
n5:DUU
n4:typPojektu
n12:P
n4:ukonceniReseni
2013-12-31+01:00
n4:vedlejsiObor
n9:GC n9:GM
n4:zahajeniReseni
2009-06-01+02:00
n4:zhodnoceni+vysledku+projektu+dodavatelem
The project implementation was in compliance with the approved project schedule. Project benefits for hop processors and beer brewers consist in options for assurance of quality of hop materials supporting the bitter nature of Czech beers - lagers of the Pilsner type - and contributing to improvement of sensory quality of beers and their market success. Řešení probíhalo v souladu se schváleným plánem. Přínosy pro zpracovatele chmele a výrobce piva spočívají v možnostech zajištění kvality chmelových surovin podporujících charakter hořkosti, který je typický pro česká piva, ležáky Plzeňského typu a přispívají ke zvýšení senzorické kvality piv a jejich uplatnění na trhu.
n4:zivotniCyklusProjektu
n20:ZBBBKU
n4:klicoveSlovo
beer bitterness alpha acids hops beta acids