Kvasny Prumysl, 1989 (vol. 35), issue 5
Significance of copper in brewing technology.Peer-reviewed article
P. ČEJKA, V. KELLNER, F. FRANTÍK
Kvasny Prum. 1989; 35(5): 131-136 | DOI: 10.18832/kp1989016 
A literature review together with experimental results performed Research Institute of Brewing and Malting on the copper significance and the dynamic of its concentration changes in brewing technology with respect to the colloidal beer stability are described. The results proved that copper together with other factors (oxygen level, a presence of dome precursors of haze) affects a colloidal haze. Higher Cu quantity (above 1 ppm) results in worse sensorial properties of beer. The levels of 5 ppm of Cu and simultaneous low Zn content have a toxic effect on the yeast cells. The level of copper in wort depends on the copper concentration in hop and on...
Determination of laminarinase activity using chromolytic (1-3)--D-gluconate in the form of tablets.Peer-reviewed article
V. MONCOĽOVÁ, J. ZEMEK
Kvasny Prum. 1989; 35(5): 136-138 | DOI: 10.18832/kp1989017
The results obtained prove that the determination of the laminarinase activity with the tablet S-Test Laminarinase is standard, simple and precise procedure that can be used in any laboratory having spectrophotometer with a detector for visible range of the spectrum.(In Slovak, English summary only)
Effect of hydrodynamic conditions on saccharose hydrolyses in fixed bed of immobilized yeast.Peer-reviewed article
V. BÁLEŠ, A. MÉSZAROS
Kvasny Prum. 1989; 35(5): 138-141 | DOI: 10.18832/kp1989018
An interest of the use of immobilized yeast with the invertase activity has steadily raised during the last years. However, true bioengineering parameters necessary for the reactor design are lacking up to now. This fixed bed of immobilized yeast in ca-alginate gel. To achieve the hydrolysis of saccharose the laminar flow with Re 0.2 or the residence time of 26 min, resp. has to be kept in he reactor.(In Slovak, English summary only)
Biotechnological properties of yeast isolated for secondary fermentation of wine. Part I. Autoselective effect, isolation and identification of yeast for wine-making.Peer-reviewed article
F. MALÍK, V. VOLLEK, J. HRONČEK, E. MORVAYOVÁ
Kvasny Prum. 1989; 35(5): 141-147 | DOI: 10.18832/kp1989019
Using the autoselective effect some significant yeast strains for wine-making has been isolated from a secondary fermentation of wines from South Moraviaviticultural region. Ten yeast strains were obtained from the following laboratory selection. The strains had a high resistance to alcohol and they were suitable for the application in a secondary fermentation of wine. All the strains belong to Saccharomyces cerevisiae.(In Slovak, English summary only)
Amylolytic Systems of Yeasts.Peer-reviewed article
B. JANDEROVÁ, F. PŮTA, O. BENDOVÁ
Kvasny Prum. 1989; 35(5): 147-149 | DOI: 10.18832/kp1989020
A review on the yeast that are able to a complete starch degradation including properties of amylolytic systems of some yeast strains and the up-to-date state of knowledges on a genetic determinations of the enzymes are discussed in he article.(In Czech, English summary only)