DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0058

VLIV SPECIÁLNÍCH SLADŮ NA SENZORICKOU HODNOTU PIV

THE EFFECT OF SPECIAL MALTS ON THE SENSORY VALUE OF BEERS

Renáta Dufková1, Veronika Šafránková1, Luděk Hřivna1, Tomáš Gregor1, Šárka Kosmáková1, Kateřina Čechová1
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika


The influence of buckwheat, sorghum, and oat malt on the sensory properties of 10° bottom-fermented beer was studied. The malts were produced under semi-industrial conditions. The following descriptors were evaluated from a sensory point of view: aroma, foreign aroma, taste, foreign tastes, fullness, sharpness, bitterness character, and overall subjective impression. No statistically significant differences were found for most parameters (p > 0.05), with the exception of bitterness character and overall impression (p < 0.05). The variant with a 30% share of oat malt was rated the best, achieving the highest hedonic score. The results show that non-traditional malts can enrich the sensory profile of beer and are a suitable raw material for innovative beer recipes.

Keywords: beer, sensory analysis, special malts

pages: 58-64, online: 2026



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