Results 21 to 30 of about 795 (154)
Journal of Sensory Studies, Volume 38, Issue 4, August 2023., 2023 Abstract Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single‐hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating ...
Gonzalo Garrido‐Bañuelos +1 more
wiley +1 more source
Evaluation of Czech hop varieties (Humulus lupulus L.) in a dry area without irrigation
Kvasný průmysl, 2023 Since 2017, a field experiment has been conducted in a dry area with 11 Czech hop varieties. The highest yields were achieved by the Uran variety (2.83 t/ha) and Saaz Shine variety (2.76 t/ha), which also exhibited the lowest yield variability, at 11.17%
Vladimír Nesvadba +3 more
doaj +1 more source
Aging of Hops and Their Effects on India Pale Ale Flavor [PDF]
BIO Web of Conferences, 2023 In this experiment, two hops varieties Simcoe and Saaz were selected as the research objects to explore the influence of hops on beer flavor after aging treatment under different conditions.
Xu Hengyuan +4 more
doaj +1 more source
Evaluation of Czech hop cultivars since 2010 till 2019
Plant, Soil and Environment, 2020 Czech hop cultivars were evaluated from 2010 to 2019. A total of 13 cultivars were assessed. The highest yield per plant was found out in cv. Kazbek (3.66 kg/plant), whereas the lowest in cv. Saazer (2.02 kg/plant).
Vladimír Nesvadba +3 more
doaj +1 more source
Yeast, Volume 39, Issue 10, Page 535-547, October 2022., 2022 In this paper, the authors describe the generation of new strains of the polyploid yeasts, Saccharomyces pastorianus, through stress‐induced changes in chromosome copy number and composition, coupled with selection for increased production of higher alcohols and esters that impart enhanced flavour profiles on lager beers produced through fermentation ...
Roberto de la Cerda Garcia‐Caro +7 more
wiley +1 more source
Journal of Applied Microbiology, Volume 133, Issue 3, Page 1333-1340, September 2022., 2022 Abstract Aims The purpose of this study was to compare the effect of hop extracts with diverse β‐acid concentrations on Streptococcus mutans biofilm formation. Methods and Results Ten different hop extracts, with α‐acid concentrations similar to those found in commercial beer products and β‐acid concentrations ranging from 2.6 to 8.1%, were added to ...
Eric R. Gregory +5 more
wiley +1 more source
Food and Energy Security, Volume 11, Issue 2, May 2022., 2022 Abstract The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers.
Shaokang Sun +11 more
wiley +1 more source
Alpha acids content in Czech hops from harvest 2022 - forecasts, reality and trends
Kvasný průmysl, 2023 From the brewing and commercial point of view, the content of alpha acids is the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops
Alexandr Mikyška +5 more
doaj +1 more source
Kvasný průmysl, 2014 The contents of polyphenolic compounds and the antioxidative properties of the important Czech hop varieties Saaz, Sladek, Premiant and Agnus were evaluated in selected samples (24, 12, 12 and 4).
Alexandr MIKYŠKA, Marie JURKOVÁ
doaj +3 more sources
Evaluation of yield and alpha acid content in selected hop varieties
Kvasný průmysl, 2022 The stability of the agricultural and technological properties of hop varieties over the course of time and under changing climate is essential for both growers and brewers.
Vladimír Nesvadba +4 more
doaj +1 more source