"V\u00FDznam beta-kyselin chmele pro \u010Desk\u00E9 pivo" . "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."@en . . "2013-06-28+02:00"^^ . . "http://www.isvav.cz/projectDetail.do?rowId=QI91B227"^^ . . "Vypracovat technologii chmelovaru s optim\u00E1ln\u00EDm vyu\u017Eit\u00EDm senzorick\u00FDch vlastnost\u00ED beta-kyselin chmele. Vypracovat metodiku hodnocen\u00ED intenzity a charakteru ho\u0159kosti piv." . . . "QI91B227" . " beer bitterness" . . "0"^^ . . "2"^^ . . . "\u0158e\u0161en\u00ED prob\u00EDhalo v souladu se schv\u00E1len\u00FDm pl\u00E1nem. P\u0159\u00EDnosy pro zpracovatele chmele a v\u00FDrobce piva spo\u010D\u00EDvaj\u00ED v mo\u017Enostech zaji\u0161t\u011Bn\u00ED kvality chmelov\u00FDch surovin podporuj\u00EDc\u00EDch charakter ho\u0159kosti, kter\u00FD je typick\u00FD pro \u010Desk\u00E1 piva, le\u017E\u00E1ky Plze\u0148sk\u00E9ho typu a p\u0159isp\u00EDvaj\u00ED ke zv\u00FD\u0161en\u00ED senzorick\u00E9 kvality piv a jejich uplatn\u011Bn\u00ED na trhu."@cs . "2013-12-31+01:00"^^ . "1"^^ . "Significance of hop beta acids for Czech beers"@en . " alpha acids" . . . "2014-06-26+02:00"^^ . . . . "2009-06-01+02:00"^^ . "hops" . . " beta acids" . . "hops; alpha acids; beta acids; beer bitterness; sensorial evaluation of beers"@en . . "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."@en . . "21"^^ . "21"^^ . . .