"Beer; hop; bitter acids; bitterness"@en . "Br\u00E1nyik, Tom\u00E1\u0161" . "Application of Chemically Modified Bitter Compounds in Brewing"@en . . . . . "Kruli\u0161, Radim" . "000270046500005" . "RIV/60461373:22330/09:00022271!RIV10-MSM-22330___" . "Chemick\u00E9 listy" . . "9" . "RIV/60461373:22330/09:00022271" . . . "Iso-alpha-acids or isohumulones are hop-derived beer constituents formed in the brewing process. Iso-alpha-acids are light-sensitive; they play a key role in the origin of the well-known light-struck off-flavour of beer. To prevent the negative effect of light, beers are generally stored in light-proof cans or dark bottles. Alternatively, reduced iso-alpha-acids, resistant to light-induced degradation, can be added to beer. These substances also show a positive effect on foam stability. This paper describes the impact of iso-alpha-acids, reduced iso-alpha-acids, tetrahydro-iso-alpha-acids, and hexahydro-iso-alpha-acids on brewing; their food legislation frame is also mentioned. Chemical and physical methods of analysis of the substances are also reviewed."@en . "5"^^ . . . "Dvo\u0159\u00E1kov\u00E1, Mark\u00E9ta" . "[5581160DF1DA]" . . "22330" . "Dost\u00E1lek, Pavel" . "8"^^ . "Iso-alfa-kyseliny nebo isohumulony jsou slo\u017Eky piva, kter\u00E9 poch\u00E1zej\u00ED ze chmele a vznikaj\u00ED b\u011Bhem pivovarsk\u00E9ho (varn\u00EDho) procesu. Iso-alfa-kyseliny jsou citliv\u00E9 na sv\u011Btlo a hraj\u00ED kl\u00ED\u010Dovou roli ve vzniku dob\u0159e zn\u00E1m\u00E9 letinkov\u00E9 chuti piva. K zamezen\u00ED negativn\u00ED \u00FAlohy sv\u011Btla jsou piva obvykle skladov\u00E1ny sv\u011Btlu nep\u0159\u00EDstupn\u00FDch plechovk\u00E1ch nebo tmav\u00FDch lahv\u00EDch. Jinou mo\u017Enost\u00ED m\u016F\u017Ee b\u00FDt p\u0159\u00EDdavek redukovan\u00FDch iso-alfa kyselin, kter\u00E9 jsou odoln\u00E9 ke sv\u011Btlu. Tyto l\u00E1tky tak\u00E9 vykazuj\u00ED positivn\u00ED vliv na stabilitu pivn\u00ED p\u011Bny. Tento \u010Dl\u00E1nek popisuje uplatn\u011Bn\u00ED iso-alfa-kyselin, redukovan\u00FDch iso-alfa kyselin, tetrahydro-iso-alfa-kyselin a hexahydro-iso-alfa-kyselin v pivovarstv\u00ED, je tak\u00E9 zm\u00EDn\u011Bn jejich legislativn\u00ED r\u00E1mec. Chemick\u00E9 a fyzik\u00E1ln\u00ED metody anal\u00FDz t\u011Bchto l\u00E1tek jsou tak\u00E9 shrnuty." . "Karab\u00EDn, Marcel" . "Vyu\u017Eit\u00ED chemicky modifikovan\u00FDch l\u00E1tek v pivovarstv\u00ED" . "CZ - \u010Cesk\u00E1 republika" . "3"^^ . . "Application of Chemically Modified Bitter Compounds in Brewing"@en . "Vyu\u017Eit\u00ED chemicky modifikovan\u00FDch l\u00E1tek v pivovarstv\u00ED" . "350718" . "Iso-alfa-kyseliny nebo isohumulony jsou slo\u017Eky piva, kter\u00E9 poch\u00E1zej\u00ED ze chmele a vznikaj\u00ED b\u011Bhem pivovarsk\u00E9ho (varn\u00EDho) procesu. Iso-alfa-kyseliny jsou citliv\u00E9 na sv\u011Btlo a hraj\u00ED kl\u00ED\u010Dovou roli ve vzniku dob\u0159e zn\u00E1m\u00E9 letinkov\u00E9 chuti piva. K zamezen\u00ED negativn\u00ED \u00FAlohy sv\u011Btla jsou piva obvykle skladov\u00E1ny sv\u011Btlu nep\u0159\u00EDstupn\u00FDch plechovk\u00E1ch nebo tmav\u00FDch lahv\u00EDch. Jinou mo\u017Enost\u00ED m\u016F\u017Ee b\u00FDt p\u0159\u00EDdavek redukovan\u00FDch iso-alfa kyselin, kter\u00E9 jsou odoln\u00E9 ke sv\u011Btlu. Tyto l\u00E1tky tak\u00E9 vykazuj\u00ED positivn\u00ED vliv na stabilitu pivn\u00ED p\u011Bny. Tento \u010Dl\u00E1nek popisuje uplatn\u011Bn\u00ED iso-alfa-kyselin, redukovan\u00FDch iso-alfa kyselin, tetrahydro-iso-alfa-kyselin a hexahydro-iso-alfa-kyselin v pivovarstv\u00ED, je tak\u00E9 zm\u00EDn\u011Bn jejich legislativn\u00ED r\u00E1mec. Chemick\u00E9 a fyzik\u00E1ln\u00ED metody anal\u00FDz t\u011Bchto l\u00E1tek jsou tak\u00E9 shrnuty."@cs . "0009-2770" . . "Vyu\u017Eit\u00ED chemicky modifikovan\u00FDch l\u00E1tek v pivovarstv\u00ED"@cs . . "103" . "Vyu\u017Eit\u00ED chemicky modifikovan\u00FDch l\u00E1tek v pivovarstv\u00ED"@cs . . . . "P(1M0570), Z(MSM6046137305)" . . . . .