Kvasny Prumysl, 1983 (vol. 29), issue 11
Problems of pesticides. II. Analysis of pesticide residues in Agricultural products.Peer-reviewed article
B. ©PINAR, V. KELLNER, J. ČULÍK
Kvasny Prum. 1983; 29(11): 242-246 | DOI: 10.18832/kp1983044 
A review of analytical methods used for the determination of pesticide residues in agricultural products is made. Problems concerning sampling, sample preparation, methods of extraction, clean up and concentration of extracts are discussed. The most frequently used analytical methods are given - GLC and combination with further physico-chemical methods (infra-red, mass spectrometry and polarography) HPLC and TLC.(In Czech, English summary only)
Factors influencing growth of lactic bacteria in beer.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1983; 29(11): 246-249 | DOI: 10.18832/kp1983045
The article is focused on a study of factors influencing growth of lactic bacteria in beer. Four strains of bacteria which caused a quick spoilage of beer and four strains which had no effect on beer were tested in beer with a low content of agar (0.06 %) and with the addition of various nutrients. Growth characteristics were measured. The not-growing strains were sensitive these strains an increased content of nitrogen compounds and growth factors was necessary. The addition of yeast autolysate or bacteriological peptone into beer eliminated the inhibitory effect of bitter substances. Similar effect was observed with a change of the pH value 5.1-5.8....
Economic proportions of SCP production.Peer-reviewed article
J. MLČOCH
Kvasny Prum. 1983; 29(11): 250-253 | DOI: 10.18832/kp1983046
A short outline of the SCP production from sulphite waste liquors using the control of fermentation processes is given. The definition of an economic benefition of this process comprises the effect of the production capacity. The analysis of technological-economic parameters of the process is made using optimistic and pessimistic judgement of the positive facts. The plot of the total economic effect on the capacity shows the necessity of the use of large plant equipments. The numerical examples reflect basic relations of merit parameters awaited.(In Czech, English summary only)
The effect of fermentation temperature on white wines quality.Peer-reviewed article
A. DOBO©
Kvasny Prum. 1983; 29(11): 253-256 | DOI: 10.18832/kp1983047
The temperature of must fermentation is very significant in a production of white wine from grapes. The temperature can affect the material composition and organoleptic properties of the product. The maximum content of ethanol and the minimum content of volatile acids were obtained with the mean temperature of20 °C. With respect to organoleptic properties as the best wines were considered those which were fermented at lower temperature than that of20 °C. Decreased temperature of 10 to12 °Cresulted in a prolonged time of wine fermentation. Increased temperatures of 30 to 32 during fermenatation resulted in worse organoleptic properties and failures...
Possible increase of stability of non-alcoholic bevereges.Peer-reviewed article
M. NOVOTNÝ, J. KAHUDOVÁ
Kvasny Prum. 1983; 29(11): 256-259 | DOI: 10.18832/kp1983048
The possible microbial contamination of products from the production of non-alcoholic beverages with cooling water during pasteurization is discussed. Also a possible use of pimaricin (Delvocit) in a quantity of 5 mg . l-1 and sorbic acid as stabilizers for non alcoholic beverages is described.(In Czech, English summary only)