Kvasny Prumysl, 1977 (vol. 23), issue 12
Laboratory study of the application of barley as brewing adjunct.Peer-reviewed article
V. Ch. BAČVAROV, J. MO©TEK
Kvasny Prum. 1977; 23(12): 265-269 | DOI: 10.18832/kp1977042 
In laboratory scale same variants of single decoction process suitable for 30-40% replacement of differently modified malts by barley in absence of commercial enzymatic preparates has been investigated. It was found out that, from technological and economical point of view no barley pre-treatment is necessary. Relatively low point of gelatinization of barley starch at about 60°C, makes possible its good saccharification by malt enzymes, as well as degradation of the rest of the barley endosperm substances. A combined single decoction process in all variants normally modified malts and especially with undernormally modified ones. Complexes of amylolytic...
Killing of Saccharomysec carlsbergensis in linear temperature field.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1977; 23(12): 270-274 | DOI: 10.18832/kp1977043
The article deals with the atrophy of Saccharomyces carlsbergensis in a linear temperature field. Yeast in a square agar plate with initial concentration of 40 to 120 cells per 1cm2 was exposed for 1 hour to a linear temperature field as high as 40-46 °C. The results of experiments confirm the validity of the first-order kinetic equation of yeast death in the mentioned temperature range. For the quantities in the equation K [ t ] = Keβt expressing the letal rate against temperature the following values have been ascertained: β = 0,38 to 0,68 °C-1 ; K = 2,16 . 10-9 - 9,63 .10-16 min...
Dynamic of contamination by Asporogenous yeast of Saccharamyces cerevisiae in the cultivation stage.Peer-reviewed article
L. N. MENDELSON, L. S. MALINOVSKIJ
Kvasny Prum. 1977; 23(12): 274-281 | DOI: 10.18832/kp1977044
Simultaneous propagation of Saccharomyces cerevisiae and asporogenous yeast in the inflow type propagators , can be described with a system of differential equations. If beside Saccharomyces only one kind of foreign yeast is present, the conditions can be expressed by two differential equations. Their solution shows the relative proportion of foreign yeast in the system and its changes. The article deals with the dynamic propagation of contaminating microorganisms and with the equation for two methods of continuous cultivation, viz. in turbidistats and chemostats. Hogh contamination of Saccharomyces cerevisiae in final stages of aerobic cultivation...
Importance of preferential glucose and fructose fermentation by wine yeast for natural sweet wines.Peer-reviewed article
E. MINÁRIK, M. EMERIAUD, O. JUNGOVÁ
Kvasny Prum. 1977; 23(12): 281-284 | DOI: 10.18832/kp1977045
Most wine yeast species show preferential fermentation of glucose in the mixture of glucose and fructose of the grape must. This is important for natural sweet wines of the Tokay type. In the unfermented portion of the sugar, fructose, displaying a substantially higher sweetening capacity than glucose, prevails. The fructophile yeast T.stellata occuring in fermenting grape juices originating either from grapes contaminated by Botrytis cinerea or treated by anti-Botrytis fungicides, preferentially ferment fructose leaving the less sweet glucose in the unfermented sugar portion of the wine. Thus the importance of selected glucophile yeasts...