Kvasny Prumysl, 1990 (vol. 36), issue 12
Significance of iron in brewing technology.Peer-reviewed article
P. ČEJKA, J. VOBORSKÝ, F. FRANTÍK, V. KELLNER
Kvasny Prum. 1990; 36(12): 354-357 | DOI: 10.18832/kp1990040 
Changes in the iron concentration during the beer production and the effect of iron on the foaming power, stability and sensorial properties of beer are described. The authors compare their own results with those published in a literature. It was bund that the Fe content in raw-materials affected its final concentration in beer only very a little. The main source of iron is kieselgur from which is this element dissolved. The quantity of dissolved iron in beer depends on the kind of kieselgur (its treatment and granularity) and on pH of beer. The effect of Fe on the turbidity is low. Its negative effect was observed at high concentrations of dissolved...
Factors influencing quantity and quality of brewing barley production in Czechoslovakia.Peer-reviewed article
J. LEKEŠ
Kvasny Prum. 1990; 36(12): 358-360 | DOI: 10.18832/kp1990041
The significances of agrobiological effect, agrotechnological procedures and agrochemical factors on the quantity of production and the quality of brewing barley inCzechoslovakiaare discussed. The agriculture can affect the quality of barley in a range of 40 to 60 %. Further decrease in quality of 10 to 20 % can occur during the transport, storage and distribution. Our most distributed varieties of barley have the very narrow genealogical and genotypical relationship. It makes possible to bland different varieties of barley without any significant decrease of brewing properties. On the other hand, it means a large propagator risk. These varieties react...
Improvement of hybrid yeast strains with better flocculating properties for white wines production.Peer-reviewed article
O. CVĚTANOV, K. LACHČEV, M. PEČEVA
Kvasny Prum. 1990; 36(12): 360-363 | DOI: 10.18832/kp1990042
The selection of hybrid yeast strains with better flocculating properties for white wine-making was made. The hybridization of the production wine-making strain 13a (Varna84) with the haploid strain 4G-K4 resulted in the hybrid strain having the very good flocculation ability. Its fermentation activity was increased using inbreeding. These selected hybrids of the fourth generation K94 and K96 have a better flocculating ability and a high fermentation activity in comparison to the parent strain 13a. The treatment of young white wines is more simple if these hybrid strains are used.(In Czech, English summary only)