Monitoring biologicky aktivních látek ve vybraných druzích piva

Theoretical part of diploma thesis briefly describes the production of filtered, unfiltered and non-alcoholic beer, including the characteristics of raw materials. Further, the most important biologically active substances, beneficial to human health, are described. These ingredients come within the technological processing from malt and hops. Their representation is influenced not only by the variety of hops but also its habitat, external conditions during the vegetation and technological process of production. Studied constituents affect the chemico-physical characteristics of beer, such as the formation of the foam, its aging, oxidation, and also the organoleptic properties. They also have a positive impact on consumer health through antioxidant, anticarcinogenic and antimicrobial effects. The practical part deals with the determination of selected biologically active substances, determining the difference between their content in filtered, unfiltered and non-alcoholic beer. Qualitative and quantitative content of these compounds was studied using advanced analytical methods