Kvasny Prumysl, 1978 (vol. 24), issue 11
Treshold Concentration of Higher Alcohols in Beer.Peer-reviewed article
M. KAHLER, J. VOBORSKÝ
Kvasny Prum. 1978; 24(11): 241-246 | DOI: 10.18832/kp1978040 
The authors have studied the effects of some higher and aromatic alcohols upon the taste and aroma of beer. The concentration of admixed alcohols was in the course of experiments gradually raised and the mean addition was just high enough to bring the final concentration as near as possible to the value of perception threshold as specified in foreign literature. For organoleptic evaluation of adjusted beer the so-called triangle method was applied and the actual concentrations of alcohols were ascertained by means of gas chromatography. From the results of measurements the authors determine the treshold perception concentrations for individual...
Cultivation of Microorganisms Spoiling Beer.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1978; 24(11): 246-249 | DOI: 10.18832/kp1978041
The article deals with the cultivation in test tubes on semisolid beer medium (P3) of microorganisms rapidly spoiling beer. Beer must be treated as follows: carbon dioxide should be expelled by shaking, the amount of dissolved oxygen reduced by introducing nitrogen stream under 1,5mg of O2 in 1 litre, bottles filled, capped with crown corks and pasteurized. The storage period of beer so treated can be improved by applyingsome stabilizing adsorption preparation. Prior to inoculation 30ml of 0,7% hot water solution of agar must be mixed with 100ml of stored beer and this mixture poured in test tubes with 0,1 - 1,0ml samples or strips...
Measuring the Rate of Oxygen Transfer in High-capacity Industrial Fermanters.Peer-reviewed article
F. MADRON, M. RUT, F. ©TROS
Kvasny Prum. 1978; 24(11): 249-257 | DOI: 10.18832/kp1978042
The article deals with some problems cennected with measuring volumetric coefficient of oxygen transfer in high-capacity industrial fermenters. The most difficult part of experiments is a reliable determination of oxygen consumption rate during fermentation. The authors outline three methods which can be used to measure it. One is based on the substance balance of the gaseous phase, the second on the balance of the liquid phase and the third on the complex balance of fermentation as a whole.(In Czech, English summary only)
Making Red Wine in Automatic Fermentation Tanks.Peer-reviewed article
V. ©VEJCAR, M. KYSELÁKOVÁ, Z. FORMAN
Kvasny Prum. 1978; 24(11): 259-260 | DOI: 10.18832/kp1978043
The MWB automatic fermentation tank has been designed in the first line for making high-quality red wine, but can be used also for boilogical cleavage of acids in wine and serve as a storage tank. Two years of full scale operation (1975-1977) confirm its reliability. Wine produced it this tank are always classified as very good.(In Czech, English summary only)