Kvasny Prumysl, 1981 (vol. 27), issue 8
The influence of surrogation on the formation of aromatic substances in beer.Peer-reviewed article
B. PARDONOVÁ, M. KAHLER
Kvasny Prum. 1981; 27(8): 169-175 | DOI: 10.18832/kp1981030 
The surrogation by barley grist and liquid sugar caused a partial raising of the concentration of some fatty acids and a distinct elevation of the carbonyl substances. These quantitative changes have an undesirable influence on the quality of the final beer. The quick deterioration of the taste of botteled beer may be caused by oxidazing changes catalysed by an increased amount of iron in beer. The intensity of the oxidation depends, except the amount of air in beer, on the height of surrogation by liquid sugar. The high content of diacetyl, which was estimated in the beers surrogated by the barley grist only, makes immediately worse the quality of...
The growth of yeasts on solid mediums under CO2.Peer-reviewed article
J. ©AVEL, N. PROKOPOVÁ
Kvasny Prum. 1981; 27(8): 175-177 | DOI: 10.18832/kp1981031
The growth of 11 cultural and strange yeasts' strains has been followed in 12 % beer. The yeasts spoiled the beer in various speed, some of them did not grow even after 30 days. CO2 (0,2 MPa) suppressed the growth of some yeasts on the wort-agar, on the glucose agar with yeasts' autolysate, on the beer stiffened by agar and on wort mediums containing the crystalline violet and iodoacetic acid. The grade of yeasts' inhibition by CO2 depended on the content of nutrients in the medium and increased by the addition of ethylalcohol to the medium. The strains, spoiling quickly the beer, were relatively sensitive to CO2 and...
Dried active yeasts from the standpoint of technical problems.Peer-reviewed article
E. PÍ©
Kvasny Prum. 1981; 27(8): 178-181 | DOI: 10.18832/kp1981032
The short recapitulation of the theoretical presuppositions of successful adjustment of physiological fermentation processes and of drying of active yeasts resumes contact with the description of a technological process for a concrete production line. The description is supplemented by the table surveying the practical results. The data document the typicalness of the problems and show further possibilities of improvement on the basis of the production experiences and of new scientific and technological information.(In Czech, English summary only)
Stabilization of grape wine by hydrolysis of turbidity-forming proteins by immobilized proteolytic preparation.Peer-reviewed article
J. VAJČNER, J. TURKOVÁ, V. KRUMPHANZL
Kvasny Prum. 1981; 27(8): 181-185 | DOI: 10.18832/kp1981033
Acid proteinase from Aspergillus oryzae was immobilized on silicagel carrier activated by titanium chloride. Conditions of immobilization of enzyme and properties of prepared proteolytic preparation are described in the article. By thus immobilized acid proteinase the wine was stabilized in column setting. Proteins in wine before and after stabilization were followed by gel chromatografy on Sephadex G-25 (fine). To protein turbidity and the organoleptic properties remained original. Wine treated by immobilized proteinase was stable.(In Czech, English summary only)
The power functions of axial mixing.Peer-reviewed article
R. GRÉE, L. CHLÁDEK, J. ©USTR, R. ®ITNÝ
Kvasny Prum. 1981; 27(8): 185-190 | DOI: 10.18832/kp1981034
The development of a suitable type of mixing for the batch or continuous fermentation of the fibrous microorganism. The streaming in the system, the mixing by the axial stirrer was formed by solving the Navier - Stokes equations in the non-steady state. From the calculated velocity values was determined the theoretical power function. For the experimental verification was proposed and realised the measuring device. The obtained results have shown a very good concord in the range Re number 0,1 - 104.(In Czech, English summary only)