Results 31 to 40 of about 653 (168)
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
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 [PDF]
, 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.
Charvátová, Jitka +4 more
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Evaluation of Czech hop varieties
Kvasný průmysl, 2021 Czech hop varieties are evaluated as part of maintenance breeding. Every year, this evaluation includes ten mother plants of each hop variety. Yield is determined in kilograms of fresh hops per plant. The t-test is used to determine significance. Results
Vladimír Nesvadba +3 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
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
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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Effect of drying temperature on the content and composition of hop oils
Plant, Soil and Environment, 2018 In terms of content, the paper is aimed at analysing and comparing the quality of fresh green hops and hops dried at two drying temperatures - 55°C (in the traditional manner) and 40°C (using the so-called gentle drying), regarding the maximum ...
Adolf RYBKA +4 more
doaj +1 more source
Summary Evaluation of Czech Hops Harvested in 2015. Part I: Contents of α- and β-Bitter Acids
Kvasný průmysl, 2016 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2015 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.4 %, 10.8% and 11.9% of the hop garden areas in the Czech Republic). The
Alexandr Mikyška, Marie Jurková
doaj +1 more source
Alpha acids content in Czech hops from the harvest of 2021 – forecast, reality, trends
Kvasný průmysl, 2022 From the brewing and commercial point of view, the content of alpha acids is one of the most important quality parameter of hops, which is subject to significant annual fluctuations.
Karel Krofta +5 more
doaj +3 more sources