The aim of this work was to suggest a quicker, technically-undemanding, and easy to use method for measuring the malt colour without congress mashing, and to evaluate the extent how the colour values obtained by this quick method will vary from the values obtained by a standard method. 12 malt samples were used for the experiment (3.1 -- 1320 j. EBC), wort was prepared from them in the standard (congress) way and in the new quicker way. The quick method for wort preparation was based on the extraction of overground malt in hot water. The extraction lasted 5, 10, and 15 minutes. The following properties of wort were measured by the spectrophotometer: clarity (L*) a* and b*. Overall differences in the clarity (L*) and calculated total colour difference (delta E*) between the wort prepared by the tested method and the congress wort were caused by the fact that boiling water, which created conditions for Maillard reactions, was used for the extraction. High-molecular colour components started to be formed in the extract. The suggested method seems to be applicable, but it will be necessary to optimize its conditions, especially to decrease the water temperature for extraction.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:180026 |
| Date | January 2014 |
| Creators | Křepelová, Simona |
| 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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