Abstrakt I'm introducing the presentation which evaluates the effect of species, location and annuality to the basic technological characteristics of malting barley ( crude protein content in grain of barley, wort extract content , relative extract at 45 ° C , diastatic power , final attenuation , friabilitity , the content of beta - glucans in wort and wort viscosity ) . The kind of species affected more than 50 % and more of the friability and beta-glucans ,and more than 40 % relative diastatic power of the extract at 45 ° C and the attainable degree of fermentation. Extract in the wort was affected by species only from 22%. The location affected mostly a crude protein content (26 %). The content of the extract in the wort was significantly influenced by annuality (42 %). The known relationships between the relative extract at 45 ° C and Kolbach's number, friability and content of beta - glucan in wort , crude protein extract and wort, were confirmed again . Also, very strong correlations were found between characters showing the cytolytic and proteolytic modification.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179823 |
| Date | January 2014 |
| Creators | Podsedková, Eva |
| 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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