Kvasny Prumysl, 1982 (vol. 28), issue 11
Determination of sulphur dioxide in raw materials for brewing and in beer.Peer-reviewed article
G. BASAŘOVÁ, A. MIKYŠKA
Kvasny Prum. 1982; 28(11): 244-247 | DOI: 10.18832/kp1982049 
The paper contains a review of methods including their criticism for the determination of sulphur dioxide in raw materials and in beer.(In Czech, English summary only)
Optimalization of fodder yeast production using air enriched by oxygen. I. Mathematical model.Peer-reviewed article
K. EDERER, F. MADRON, F. ŠTROS
Kvasny Prum. 1982; 28(11): 248-253 | DOI: 10.18832/kp1982050
The simplified mathematical model of yeast cultivation on synthetic ethanol with the aeration by air enriched by oxygen is set-up and solved. The effect of an oxygen concentration in the aeration gas on process parameters is observed.(In Czech, English summary only)
Chemical desulphurization of concentrated grape musts.Peer-reviewed article
V. ŠVEC, G. JANEKOVÁ
Kvasny Prum. 1982; 28(11): 253-256 | DOI: 10.18832/kp1982051
The study was devoted to an optimization of the chemical desulphurization of concentrated grape musts. The optimum temperature of the reaction was found to be between 50 and60 °C. As the most suitable technological procedure was found that one by which at first a concentrated grape must was heated up to the definite temperature and then hydrogen peroxide was added.(In Slovak, English summary only)
Application of isotachophoresis for an identification and determination of acids in wine.Peer-reviewed article
J. FARKAŠ, M. KOVAĽ
Kvasny Prum. 1982; 28(11): 256-260 | DOI: 10.18832/kp1982052
An identification and determination of acids in wine using capillary isotachophoresis is described. Also a principle of isotachophoresis and a description of the apparatus is given. This method is of advantage due to a rapidity and a sufficient accuracy of the determination. The quantitative determination of the individual acids in wine is finished within 15 min. The method is also suitable for serial analyses in a large-scale production of wine.(In Slovak, English summary only)
Stability of C-vitamin in non alcoholic beverages and its possible affecting.Peer-reviewed article
Z. ZLOCH
Kvasny Prum. 1982; 28(11): 261-263 | DOI: 10.18832/kp1982053
The results of the stability of C-vitamin in various kinds of non-alcoholic beverages under worsen conditions of storage are described and discussed. The rate of a loss of the oxidation ability of ascorbic acid was compared with the changes of chief signs in a chemical composition of beverages. The significant stabilizable effect of higher acidity (above 0,8 % of citric acid) and a positive effect of an insoluble plant fibrous material (both from fruit and vegetable) on the stability of C-vitamin were observed. In addition, the presence of the fibrous material improve the biological value of a beverage. The results of the test also show that the content...