Kvasny Prumysl, 1983 (vol. 29), issue 2
Experience with the application of soviet enzymatic preparations in brewing.Peer-reviewed article
K. SVOZIL
Kvasny Prum. 1983; 29(2): 26-28 | DOI: 10.18832/kp1983004 
Many mixed soviet preparations with a various quantity of the individual active compounds of amylases, proteases and beta-glucanases were tested. At the end of these experiments the MEK II preparation was tested on a pilot-plant scale. In comparison with the other foreign preparates, e.g. - Brew-N-zyme GPG-L and Ceremix-L a good efficiency of the Soviet preparation was found. On a base of these results the MEK II preparation was compared with the Brew-N-zyme GPG-L preparation on a plant-scale in five Slovak breweries. In these experiments 30-40 % of malt was replaced by non-malted barley. From an evaluation of results in was found that, from the statistical...
N-Nitrosamines in malt - origin and removal.Peer-reviewed article
V. KELLNER, J. ČULÍK, G. BASAŘOVÁ
Kvasny Prum. 1983; 29(2): 28-31 | DOI: 10.18832/kp1983005
The conditions which enable an origin of N-nitrosamines in malt and the other raw materials of brewing are discussed in the article. The factors influencing the origin of N-nitrosamines are described. Also precursors for N-nitrosamines in malt are mentioned. The procedures resulting in a decrease of the N-nitrosamines concentrations in mats and beers are discussed. As the most significant procedures from this standpoint the use of kilns with an indirect heating and the sulphurization of malt during kilning are described.(In Czech, English summary only)
Degradation of reserve polysaccharides during aerobic starvation of backer's yeast.Peer-reviewed article
J. PÁCA
Kvasny Prum. 1983; 29(2): 32-35 | DOI: 10.18832/kp1983006
During aerobic starvation id baker's yeast changes in the level of reserve carbohydrates, cell number, viability and medium pH value were observed. The starvation was carried out at a temperature of 35 °Cin the physiological solution using two different initial pH values of the medium. At pH0 4.4 also formation of ethanol and acetate and actual and endogenous respirations were measured. The results revealed that the initial pH value of the medium affected the pattern of a glycogen and trehalose degradation and consequently, also the loos of viability and cell lysis. Changes in the quantity of end products and respiration activity showed...
Present experience with the use of sweetening USAL in non-alcoholic beverages.Peer-reviewed article
E. DAVÍDKOVÁ, M. HEBELKA, N. PRUDEL, M. ZBOŘIL
Kvasny Prum. 1983; 29(2): 36-38 | DOI: 10.18832/kp1983007
The syrups DINA ORANGE (Rf 47 %), DINA DIA ORANGE (Rf 35.5 %) DIA OLYMPUS (Rf 33 %), GREPUS (Rf 33 %), DIA EXOTIC (Rf 20 %) and DIA TONIC (Rf 20 %) with USAL (a-L-aspartyl-L-phenylalanine methylester hydrochloride) were prepared on a laboratory scale. From these syrups soft drinks with Rf 3 % (DINA), 2 % (DIA OLYMPUS, GREPUS) and 1 % (DIA EXOTIC, DIA TONIC) were performed. The syrup and squash of DINA ORANGE were tested on a plant scale. In addition to the stability of usal also sensoric and microbial quality during storage were tested. The samples were stored at two temperatures (about 10 and 20 °c). The results revealed that after 8 weeks of...