The aim of this thesis is to summarize the options of hop products leaded by hop extracts. The literature research focuses on chemical composition of hop, key transformation of hop bitter acids used in the brewing industry and also describes the technology of production of individual hop preparations and possibility of their application. The next part summarizes the beer production process including associated mikrobiology, which is an importand part of all stages of beer production. The experimental part describes production of six variations of beer chosen from different hop products, their chemical analysis and sensory evaluation. The results of the tests are evaluated statistically and are compared with each other at the end of the thesis.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427660 |
| Date | January 2019 |
| Creators | Tichá, Kateřina |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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