Kvasny Prumysl, 1982 (vol. 28), issue 9
Application of high-pressure chromatography to the estimation of some compounds of beer extract.Peer-reviewed article
H. ŠEDOVÁ, M. KAHLER, J. VOBORSKÝ
Kvasny Prum. 1982; 28(9): 193-197 | DOI: 10.18832/kp1982040 
A brief principle of high-pressure liquid chromatography (HPLC) and some methods for an estimation of carbonyl compounds, nucleotides and saccharides in beer are described. An advantage of the HPLC is in the ability of the distinction between compounds with a slight difference in the structure. In addition to these procedures, the HPLC can be also used to the detection of tannins, bitter substances, organic acids and other compounds of beer.(In Czech, English summary only)
Significant factors affecting fermentation..Peer-reviewed article
H. VRTĚLOVÁ, M. NENTWICHOVÁ
Kvasny Prum. 1982; 28(9): 198-203 | DOI: 10.18832/kp1982041
A new method used in our laboratory for an evaluation of malt exported reflects the attenuation in a plant scale. The effects influencing the attenuation were studied from the literature at first. The proper experiments comprise an observation of factors such as: the effect of barley cultivation, barley variety and that of technology on the attenuation. The results proved that this property can be positively affected by the use of higly attenuable brewing barleys which were cultivated after root-crops and cropped after their full ripening. During further treatment steeping with aeration is necessary. The whole procedure should he performed with the...
Effect of sulphur dioxide on biological purity of production yeast culture.Peer-reviewed article
E. BREIERVÁ, A. KOCKOVÁ-KRATOCHVÍLOVÁ
Kvasny Prum. 1982; 28(9): 203-205 | DOI: 10.18832/kp1982042
The effect of sulphur dioxide on some yeast species isolated from a production of fodder yeast grown on synthetic ethanol was tested. It was found that the transfer of the production strain through the medium with SO2 permits to affect biological purity of the culture. The biological purity of the yeast population permits to keep the cultivation process satisfactory long and to achieve a sufficient utilization of a substrate with an adequat biomass accumulation in the fermentor.(In Slovak, English summary only)
Influence of mixed and associated yeast cultures on fermentation of must and wine quality.Peer-reviewed article
E. MINÁRIK, O. ŠESTINOVÁ
Kvasny Prum. 1982; 28(9): 206-209 | DOI: 10.18832/kp1982043
By the application fo mixed or associated cultures S. rosei S. cerevisiae or S. rosei S. oviformis in the fermentation of must with high sugar content, a more profound sugar fermentation and lower volatil acid formation by yeasts compared with the fermentation of must by one strain yeast starter (S. cerevisiae or S. oviformis) is achieved. The optimal ratio of S. rosei : S. cerevisiae or S. oviformis should be 9 : 1 using 5 % yeast starter. The results indicate the possibility of practical use in the fermentation of musts with high sugar content produced of botrytized grapes.(In Slovak, English summary only)