Academic Journal
Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor
| العنوان: | Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor |
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| المؤلفون: | Lenka Straková, Vladimír Nesvadba, Jindřich Křivánek, Martin Slabý, Tomáš Vrzal, Jitka Charvátová, Radim Cerkal, Jana Olšovská |
| المصدر: | Kvasný průmysl, Vol 66, Iss 6, Pp 372-381 (2020) |
| بيانات النشر: | Research Institute of Brewing and Malting, Plc., 2020. |
| سنة النشر: | 2020 |
| المجموعة: | LCC:Fermentation industries. Beverages. Alcohol |
| مصطلحات موضوعية: | hop, breeding, aroma, new hop genotypes, brewing test, bayes' theorem, Fermentation industries. Beverages. Alcohol, TP500-660 |
| الوصف: | In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Czech English |
| تدمد: | 2570-8619 |
| Relation: | https://www.kvasnyprumysl.eu/index.php/kp/article/view/233; https://doaj.org/toc/2570-8619 |
| DOI: | 10.18832/kp2019.66.372 |
| URL الوصول: | https://doaj.org/article/a638904febec469e92d875917c208986 |
| رقم الانضمام: | edsdoj.638904febec469e92d875917c208986 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 25708619 |
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| DOI: | 10.18832/kp2019.66.372 |