Kvasny Prumysl, 1974 (vol. 20), issue 6
Methods elaborated for the determination of polyphenols and their practical application.Peer-reviewed article
G. BASAŘOVÁ, I. ČERNÁ
Kvasny Prum. 1974; 20(6): 121-125 | DOI: 10.18832/kp1974018 
The article deals with new methods which have recently been developed for rhe determination of polyphenols and anthocyanogens in brewing industry, as well as with required technique. The advantages and disadvantages of individual methods are briefly compared.(In Czech, English summary only)
Application of bentonite for manufacturing sparkling wine.Peer-reviewed article
R. VOLDŘICH
Kvasny Prum. 1974; 20(6): 129-132 | DOI: 10.18832/kp1974019
The author presents the results of his experiments in which he has used bentonite to clarify sparkling wine. Bentonite stabilizes wine and protects it from protein turbidity, but may reduce frothing. Bentonite should be added into must prior to fermentation. To clarify wine designed for preparing sparkling wine bentonite should be used together with potassium ferrocyanide. If this recommendation has been adhered to, tirage wine is subsequently treated with only 1 -2 gof bentonite per100 lto ensure purify of wine and better structure of lees [ permitting better distribution and faster sedimentation]. To better structure of lees contributes also diatomaceous...