In this work, I focused on linking the benefits of using special yeasts with limited alcohol production and improving the sensory profile using selected malts. Three worts were prepared from different basic malt, Pilsen, Vienna and Munich. The worts were always fermented with two strains of yeast Saccharomycodes ludwigii, DSM 70550 and DSM 70551. Each beer was analyzed on a FermentoFlash instrument, where the alcohol content was determined. Furthermore, the pH of each beer was measured. Subsequently, a real achievable degree of beer fermentation was determined using a conventional bottom-fermenting brewery yeast strain and, at the same time, the alcohol content was determined after the complete fermentation of the beer by a conventional bottom-fermenting brewery yeast strain. All fermented beers of Saccharomycodes ludwigii were also subjected to sensory analysis. Finally, all obtained data were statistically evaluated.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427714 |
| Date | January 2019 |
| Creators | Kovář, Pavel |
| 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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