Dosažitelný stupeň prokvašení ve vztahu k ječmeni

In my bachelor thesis on “Achievable degree of fermentation in relation to barley” I am dealing with chapters related to achievable degree of beer fermentation. At the beginning of the work, there are information about spring barley, its history, anatomical structure and chemical composition of the grain. Hereafter, the requirements for malting barley varieties are described and several important varieties are characterized. Very important is the chapter about fermentation, its course and individual types. The core is a chapter on the possibilities of determining fermentability and the factors that affect it. Furthermore, the theme of Czech beer is processed, including the requirements for beer to be included under the CHZO Czech beer. The work also includes chapters on beer production, partial stages of production, as well as raw materials needed for beer production