Heritage of Traditional Superior Beers from the Visegrad Group Countries
2017
Gabriella Kun-Farkas (Szent István University, Fővám tér 8 , Budapest, 1093 , Hungary) | Edyta Kordialik-Bogacka (Lodz University of Technology, Wolczanska 171/173 , Lodz, 90-924 , Poland) | Jaromír Fiala (Research Institute of Brewing and Malting, Lípová 15 , Praha 2 , 120 44 , Czech Republic) | Daniela Šmogrovičová (Slovak University of Technology in Bratislava, Vazovová 5 , Bratislava 1 , 812 43 , Slovakia) | Jiří Vinopal (Institute of Sociology of the Czech Academy of Sciences, Jilská 1 , 110 00 Praha 1 , Czech Republic)
Preferences in the consumption of food and drinks can change according to eating habits. A consumer test with total 320 participants held in the countries of the Visegrad Group (Visegrad Four) in April 2016 confi rmed, however the popularity of regional beers, particularly those with a medium original wort extract (about 11.5 to 12.0 % wt), with medium to high bitterness, high body-fullness, high carbonation and medium alcohol content. Some groups of participants had different preferences but the beers with lower bitterness, lower original wort extract and lower sharpness were generally rated lower.
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