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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F08%3A00021085%21RIV09-MSM-22330___
rdf:type
n13:Vysledek skos:Concept
dcterms:description
This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found. This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers was also demonstrated. The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found. Tato práce se zabývá dvěma inovacemi pivovarského procesu a to vsádkovým kvašením vysokostupňové mladiny a kontinuálním kvašním mladiny. Výsledky naznačují výrazný vliv provozních parametrů jako koncentrace a teploty na výtěžnost procesu a následně produktivitu kvašení vysokostupňové mladiny. Práce dále prokazuje technologickou proveditelnost kontinuální produkce piva založené na levném alternativním nosiči. Pomocí senzorické analýzy byl studován vliv provozních parametrů na výkonnost procesu a kvaliku piva. Mezi produkty inovovaných postupů a tradiční technologie výroby piva nebyl nalezen výrazný rozdíl.
dcterms:title
High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality Vsádkové kvašení vysokostupňové mladiny a kontinuální fermentace: Hodnocení produktivity procesu a kvality piva High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality
skos:prefLabel
High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality Vsádkové kvašení vysokostupňové mladiny a kontinuální fermentace: Hodnocení produktivity procesu a kvality piva High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality
skos:notation
RIV/60461373:22330/08:00021085!RIV09-MSM-22330___
n4:aktivita
n9:Z
n4:aktivity
Z(MSM6046137305)
n4:cisloPeriodika
1
n4:dodaniDat
n7:2009
n4:domaciTvurceVysledku
n14:9037349
n4:druhVysledku
n12:J
n4:duvernostUdaju
n8:S
n4:entitaPredkladatele
n16:predkladatel
n4:idSjednocenehoVysledku
370056
n4:idVysledku
RIV/60461373:22330/08:00021085
n4:jazykVysledku
n15:eng
n4:klicovaSlova
Beer; fermentation; high gravity; continuous; immobilization; sensorial analysis
n4:klicoveSlovo
n11:Beer n11:immobilization n11:sensorial%20analysis n11:continuous n11:fermentation n11:high%20gravity
n4:kodStatuVydavatele
SK - Slovenská republika
n4:kontrolniKodProRIV
[B6AE51C8C765]
n4:nazevZdroje
Chemical Papers
n4:obor
n18:EI
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
6
n4:rokUplatneniVysledku
n7:2008
n4:svazekPeriodika
62
n4:tvurceVysledku
Brányik, Tomáš Almeida e Silva, Joao Vincente, António Dragone, Guiliano Teixeira, José Silva, Tomáš
n4:wos
000253346900005
n4:zamer
n5:MSM6046137305
s:issn
0366-6352
s:numberOfPages
8
n17:organizacniJednotka
22330