Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark “Czech Beer”


Citation

Punčochářová, L. and Diviš, P. and Pořízka, J. and Štursa, V. and Křikala, J. (2024) Comparative chemical analysis of traditional Czech beers, with and without the protected geographical indication mark “Czech Beer”. International Food Research Journal (Malaysia), 31. pp. 1311-1322. ISSN 2231 7546

Abstract

The present work conducted a comparative chemical analysis of traditional Czech beers with degrees Plato (°P) ranging from 10° to 12°. As some breweries in the Czech Republic may use the protected geographical indication mark (PGI) "Czech Beer" (provided that the production conditions are met), differences in the chemical composition of beers, with and without the PGI, may arise. Significant differences were observed in the chemical composition of Czech beers with different °P values. Generally, beers with 12°P exhibited significantly higher concentrations in all examined parameters, including total protein content, total carbohydrate content, total phenolic content, concentration of individual phenolic compounds, ABTS and DPPH radical scavenging capacity, organic acid concentration, and concentrations of selected elements compared to beers with 10°P. The results also indicated that beers, with and without the PGI, particularly the 12°P beers, did not differ in terms of chemical composition. This suggests that the production of these beers in the Czech Republic adheres to traditional brewing practices, using quality malt and typical Czech hop varieties.


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Abstract

The present work conducted a comparative chemical analysis of traditional Czech beers with degrees Plato (°P) ranging from 10° to 12°. As some breweries in the Czech Republic may use the protected geographical indication mark (PGI) "Czech Beer" (provided that the production conditions are met), differences in the chemical composition of beers, with and without the PGI, may arise. Significant differences were observed in the chemical composition of Czech beers with different °P values. Generally, beers with 12°P exhibited significantly higher concentrations in all examined parameters, including total protein content, total carbohydrate content, total phenolic content, concentration of individual phenolic compounds, ABTS and DPPH radical scavenging capacity, organic acid concentration, and concentrations of selected elements compared to beers with 10°P. The results also indicated that beers, with and without the PGI, particularly the 12°P beers, did not differ in terms of chemical composition. This suggests that the production of these beers in the Czech Republic adheres to traditional brewing practices, using quality malt and typical Czech hop varieties.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: beers
AGROVOC Term: malt
AGROVOC Term: hops
AGROVOC Term: proteins
AGROVOC Term: carbohydrates
AGROVOC Term: phenols
AGROVOC Term: organic acids
AGROVOC Term: minerals
AGROVOC Term: chemical analysis
AGROVOC Term: brewing
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 06 May 2026 12:42
Last Modified: 06 May 2026 12:42
URI: http://webagris.upm.edu.my/id/eprint/3366

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