Kvasny Prumysl, 1967 (vol. 13), issue 2
Effect of volatile substances upon the quality of beer.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1967; 13(2): 26-30 | DOI: 10.18832/kp1967003 
The article deals with volatile substances determining the aroma and taste of beer. The effect of such factors as methods used to control stabilization, adsorption and enzymatic processes, temperature of main fermentation and reduced period of afterfermention on the composition of volatile substances are analysed. It has been found, that the composition of volatile substances depends also upon the material of fermenting tuns and maturing vats. Organoleptic properties of beer from wooden vessels are superior to those of beer processed in metal vessels.(In Czech, English summary only)
Formation of volatile substances during continuous fermentation.Peer-reviewed article
M. KAHLER
Kvasny Prum. 1967; 13(2): 31-34 | DOI: 10.18832/kp1967004
Specific features of continuous fermentation affect also the formation of volatile substances. The article deals with the differences between the two methods. Providing all other conditions are equal continuous fermentation results in higher content of volatile substances with eluation time longer than acetic acid, whereas stationary fermentation contributes to the formation of components with shorter eluation time. This group includes in the first line higher alcohols and some esters. The sort yeast employed in fermentation process is very important, too.(In Czech, English summary only)
Formation of diacetyl during fermentation and afterfermentation of beer.Peer-reviewed article
O. BENDOVÁ
Kvasny Prum. 1967; 13(2): 35-38 | DOI: 10.18832/kp1967005
After a brief summarization of results published in literature the authoress presents her own conclusions on the formation of diacetyl based upon a series of experiments covering the effect of cool and warm fermentation, application of various yeast strains, composition of beer, its origin and strength. Organoleptic tests were also included in the research.(In Czech, English summary only)
Effect of starter propagation upon the quality of beer.Peer-reviewed article
V. JOHANIDES
Kvasny Prum. 1967; 13(2): 39-41 | DOI: 10.18832/kp1967006
Among many factors determining the quality of beer is also the method of the starter propagation. The article deals with the results of experiments in which three strains of Saccharomyces carlsbergensis were treated in various ways. Conventional, statical process was compared with intensified ones, of which one was intensified by supplying air, the other by stirring. The measurements cover the amount of yeast, fermentation speed, fermentation rate, content of diacetyl and pH. The best results were obtained through stirring. The research work is being continued with increased number of strains.(In Czech, English summary only)
Reducing the content of anthocyanogens in beer with formaldehyde.Peer-reviewed article
V. TRBLJANIČ
Kvasny Prum. 1967; 13(2): 42-44 | DOI: 10.18832/kp1967007
Small quantities of formaldehyde, viz. 250 mg or 350 mg per 1 kg of malt were added to wort to reduce the content of anthocyanogens in beer. The wort used for experiments was prepared from malt and crushed maize. Formaldehyde improves the colloidal stability of final product. Of all the chemicals used inCzechoslovakiafor stabilization formaldehyde is the most effective.(In Czech, English summary only)