The diploma thesis is divided into two main parts. The first part is a compilation of available publications devoted to the beer production. This theoretical summary is focused mainly on the wort fermentation and discusses important and commonly used brewing yeast strains of the bottom and top fermentation. Moreover, the metabolism of yeast cells, resources essential to their life cycle and compounds that occur in the final product are described in the thesis.The second part of the thesis is a practical part containing data from the research focused on top-fermenting yeast strains available on the Czech market. The selected top-fermenting yeast strains were used for the wort fermentation created by the unified production technology. Obtained beer samples were subsequently analysed by laboratory techniques as well as by sensory analysis.In conclusion, this thesis compares the amount of the alcohol, true extract and original wort in individual beer samples. Additionally, the amount of residual sugars, and glycerol and ethanol levels in these samples were compared by HPLC analysis.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362719 |
| Date | January 2016 |
| Creators | Nevrtalová, Ivana |
| 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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