Počet záznamů: 1
The Phenomenon of Czech Beer: a review
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SYSNO ASEP 0433293 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název The Phenomenon of Czech Beer: a review Tvůrce(i) Olšovská, J. (CZ)
Čejka, P. (CZ)
Sigler, Karel (MBU-M) RID
Hönigová, V. (CZ)Zdroj.dok. Czech Journal of Food Sciences. - : Czech Academy of Agricultural Sciences - ISSN 1212-1800
Roč. 32, č. 4 (2014), s. 309-319Poč.str. 11 s. Jazyk dok. eng - angličtina Země vyd. CZ - Česká republika Klíč. slova Czech beer ; chemical profile ; sensorial profile Vědní obor RIV EE - Mikrobiologie, virologie Institucionální podpora MBU-M - RVO:61388971 UT WOS 000341061500001 Anotace The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) Ceske pivo by the EU, are based on specific technology and use of unique raw materials. A number of chemical and sensorial markers of the Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain residual (unfermented) extract. One of the most typical characteristics of Czech beers is the difference in attenuation; its long-term recorded limit value is 4.5%. Another important characteristic typical of the Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the limit value at 29 EBC units. Also the colour, pH, and total polyphenol content are higher in the Czech-type beer. The limit parameters obtained by long-term monitoring were 11.8 EBC, 4.52 and 153 mg/l, respectively. Differences in amino acid and protein profiles and contents were also observed Pracoviště Mikrobiologický ústav Kontakt Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231 Rok sběru 2015
Počet záznamů: 1