Results 31 to 40 of about 2,166 (192)
A different approach to hop growing
Kvasný průmysl, 2023 The current study aimed to examine how various growers in the Czech Republic hop-growing regions approached the production of hops (Saaz variety). The work also keeps track of how different growers approach fertilization and nutrition, as well as how ...
Helena Pluháčková +3 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
Headspace solid-phase microextraction combined with mass spectrometry as a powerful analytical tool for profiling the terpenoid metabolomic pattern of hop-essential oil derived from Saaz variety [PDF]
, 2012 Hop(HumuluslupulusL.,Cannabaceaefamily)isprizedforitsessentialoilcontents,usedin beer production and, more recently, in biological and pharmacological applications. In this work,a methodinvolvingheadspace solid-phase microextractionand gas chromatography–
Câmara, José +3 more
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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
Origins, evolution, domestication and diversity of Saccharomyces beer yeasts [PDF]
, 2018 Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous different strains are available for each specific fermentation process.
Gallone, Brigida +5 more
core +1 more source
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
Brewing with 100% green malt – process development and key quality indicators
Journal of the Institute of Brewing, Volume 126, Issue 4, Page 343-353, 2020., 2020 Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n = 3) or kilned pilsner malt (n = 3), prepared from the same batch in each case, utilising the pilot ...
Celina A. Dugulin +5 more
wiley +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
Beverages, 2023 While the Saaz aromatic variety remains classified as a total-flavanoid-rich cultivar, no inverse correlation was found between total flavanoids and the α-acid content when the dual-purpose varieties Citra, CTZ, Amarillo, Eureka!, Mandarina Bavaria ...
Cécile Chenot +3 more
doaj +1 more source
Hop proanthocyanidins for the fining of beer [PDF]
, 2015 Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping experiments, we
Aron +20 more
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