Kvasny Prumysl, 1977 (vol. 23), issue 10
Technologic methods used in GDR to control the concentration of α-amino Nitrogen in wort.Peer-reviewed article
G. ANNEMÜLLER
Kvasny Prum. 1977; 23(10): 217-221 | DOI: 10.18832/kp1977035 
Amino acids are - beside sugars - the most important nutrients of yeast being the simplest material building the yeast cells. They play an active role in metabolism of yeast and are also principal substances in the synthesis of proteins and enzymes. Consequently they determine the course of metabolism in yeast. Synthesis and fission of amino acids are closely connected with te formation of fermentation by-products as e.g. higher alcohols, diketones and esters. Results of experiments carried out with fermentation and after-fermentation in large capacity tuns show, that both fermentation and maturing processes depend largely upon the concentration of...
Traditional after-fermentation method and organoleptic maturing of beer.Peer-reviewed article
J. CUŘÍN, V. ČERNOHORSKÝ, J. ŠTICHAUER
Kvasny Prum. 1977; 23(10): 221-225 | DOI: 10.18832/kp1977036
The authors have studied traditional methods used for maturing 10° and 12° bright beer under conditions typical for Czechoslovak breweries. They have collected comprehensive data permitting to formulate some general laws of maturing process, to recommend both minimum and optimum durations of maturing for 10°and 12° beer and to divide the process into three characteristic stages. The results of the research works confirm, that the traditional after-fermentation and maturing methods are fully justified as ensuring high quality of beer.(In Czech, English summary only)
Hop resins. Part I. Analytic determination of some components important in brewing technology.Peer-reviewed article
J. KUBÍČEK, M. VANČURA
Kvasny Prum. 1977; 23(10): 226-232 | DOI: 10.18832/kp1977037
The authors outline briefly a number of problems connected with the analytic determination of some components of hop resins and of their transformation products, especially of humulones and isohumulones. All these components play an important role in brewing processes. A special attention is paid to the determination of conductometric properties of hops and hop products, as well as to spektrofotometric determination of isocomponents of wort and beer. Opinion of several other authors on the effects of some hop components upon the taste of beer, on analytic methods and conditions under they should be used, is confronted with the experience of authors....
Problems of natural low alcoholic wine production.Peer-reviewed article
E. MINÁRIK, A. NAVARA
Kvasny Prum. 1977; 23(10): 232-234 | DOI: 10.18832/kp1977038
Low alcoholic table wines of good quality may be produced by suitable technological measures. The increased microbiological and enzymatic activity of young wines prior to bottling should be taken into account by reductive conditions of wine development. For the successful production of wines of low alcohol content the maintenance of low germ numbers in the wines during the production by appropriate stabilizing measures may be regarded as another important factor.(In Slovak, English summary only)