SubjectsSubjects(version: 955)
Course, academic year 2019/2020
Malting Technology - M319008
Title: Sladařství
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1, C+Ex [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Dostálek Pavel prof. Ing. CSc.
Interchangeability : N319012
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The aim of the course is to introduce the students to malting process, which consists of steeping, germination and kilning. The focus will be mainly on the production of barley malt, wheat malt, but also and other types of malts produced from non-traditional cereals. The course includes other brewing ingredients - water and hops (hop products prepared hops, hop extract).
Last update: Hladíková Jana (20.12.2017)
Aim of the course -

Students will be able to:

Understand the issues within the scope of the syllabus.

Design technologies for production of various types of malt and create specifications for the use of hop preparates and water.

Last update: Dostálek Pavel (29.01.2018)
Literature -

R:Basařová G., Šavel J., Basař P., Lejsek T.: Pivovarství: Teorie a praxe výroby piva, VŠCHT Praha (1. vydání, 2010), ISBN: 978-80-7080-734-7

R:Kosař K., Procházka S. a kol.: Technologie výroby sladu a piva, Výzkumný ústav pivovarský a sladařský a.s., Praha 2000, ISBN 80-902658-6-3

R:Basařová G. a kolektiv: Sladařství: Teorie a praxe výroby sladu, Havlíček Brain Team, Praha (1.vydání, 2015), ISBN: 978-80-87109-47-2

A:Kunze W.: Technology Brewing and Malting, 4th Edition, VLB Berlin 2010, ISBN: 978-3-921690-64-2

Last update: Dostálek Pavel (29.01.2018)
Learning resources -

Last update: Dostálek Pavel (29.01.2018)
Syllabus -

1) History, trends and prospects for malting. Capacity. Overview of raw materials.

2) Water - composition, legislation, regulation. Technological reactions of ions in water.

3) Hops - a plant chemical composition changes during storage and processing.

4) Hop products - pellets, extracts, chemically modified products.

5) Barley - botany, varieties, physiology of barley grain.

6) Barley - barley grain chemical composition, technological properties.

7) Malting process - a principle, block diagrams, technological processes.

8) Grain(barley) intake, cleaning and storage of barley. Theory and practice of steeping barley.

9) Theory of germinating barley, physiological and chemical changes of barley grain.

10)Technology of germination - classical and modern malting technologies.

11)Theory of kilning of green malt, physiological and chemical changes of grain during kilning.

12)Technology kilning - classical and modern technologies.

13)Qualitative characteristics of malt. Types of malts. Technical control. Wastes from malting.

14)Technical control and legislation. Waste Treatment.

Last update: Hladíková Jana (20.12.2017)
Registration requirements -

Chemical Engineering

Last update: Hladíková Jana (20.12.2017)
Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Examination test 60
Oral examination 30