Kvasny Prumysl, 1977 (vol. 23), issue 9
Application of Czechoslovak absorbents helps to brew colloidally stable beer.Peer-reviewed article
G. BASAŘOVÁ, J. ŠKACH, I. ČERNÁ
Kvasny Prum. 1977; 23(9): 193-197 | DOI: 10.18832/kp1977032 
Since polymerized polyphenolic substances present in solutions colour them and generally are not stable enough, they affect unfavourably colloidal and organoleptic stability of beer. Simple polyphenols as e.g. anthocyanogens have quite different properties and act in reduced state as natural antioxidants. The authoress evaluates the properties of a new polymerized preparation called Sorsilén and manufactured in Czechoslovakia. Its principal advantage is its ability to sorb from solutions selectively polymerized polyphenols maintaining the original concentration of anthocyanogenes. The article deals with the results of four experiments on industrial...
Experience on the practical application of a universal organoleptic beer analysis method.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1977; 23(9): 198-202 | DOI: 10.18832/kp1977033
In 1970 the author proposed a new method of organoleptic evaluation of beer quality and his method has been since widely applied. Six years of its practical application, in the course of which it has been improved and modified in several respects, confirm its reliability. It is very convenient and is now used to advantage also in the RaD sphere. In its four-stage form it has been introduced into the system of obligatory organoleptic beer quality evaluation, required inCzechoslovakiaby existing regulations.(In Czech, English summary only)
Some enological properties of Czechoslovak wine yeast strains.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1977; 23(9): 207-212 | DOI: 10.18832/kp1977034
Based on long-term studies on ecology, taxonomy, physiology and biochemistry of yeast deposited in the Yeast Collection of the Research Institute for Viticulture and Enology in Bratislava, some very effective strains had been selected which are suited for large-scale fermentations of grape must and fruit juice. The advantages of pure yeast fermentations could be clearly confirmed. They consists in an immediate and unhindered start and course of fermentation, in the fermentation of last sugar rests of the wine and in forming minimal undesired fermentation by-products. The necessity of the use of pure yeast starters may be recommended for heat-treated...