Kvasny Prumysl, 1990 (vol. 36), issue 8-9
Significance and methods for tests of brewing yeast strains in modern beer production.Peer-reviewed article
G. BASAŘOVÁ, H. ČÍ®KOVÁ, A. KAVILAY, D. PAVELCOVÁ, J. MASÁK
Kvasny Prum. 1990; 36(8-9): 225-232 | DOI: 10.18832/kp1990028 
The yeast strains were tested in laboratory fermentations. The following strains were used: the strains from the Collection of the Research Institute of Brewing and Malting Prague (No. 2, 9, 96, 7 and 12) and the same strains taken from brewery after their first, and third or sixth applications. Changes in the rates of extract fermentation, biomass production, sedimentation ability, carbon dioxide evolution, pH of the medium and amino acids utilization were determined. This manner of the strain description permits to specifity the stability of the strain properties as well as their sensitivity to changes of technological conditions. The individual...
Present state in barley varieties and further development of brewing barley production in the world.Peer-reviewed article
J. LEKE©
Kvasny Prum. 1990; 36(8-9): 232-237 | DOI: 10.18832/kp1990029
From the literature review follows deep structural changes in the varieties of barley production. At present, the autumn barley is prefered to the classical two rowed brewing barley in all countries with its intensive production. Despite of worse properties of the autumn barley it is used for a malt production with respect to its higher production yields resulting in lower prices of the brewing barley. In addition, also changes in the barley varieties can be observed in many states.(In Czech, English summary only)
Brewing yeasts with respect to modern nutrition knowledges.Peer-reviewed article
K. BU©TA, J. ZÁKRAVSKÝ, S. HEJDA
Kvasny Prum. 1990; 36(8-9): 237-243 | DOI: 10.18832/kp1990030
Brewing yeasts can serve as a raw-material for the production of dietetic preparations. The unsuitable effects influencing the human health can be limited using special sources of essential compounds for the nutrition. The dietetics offered on a Czechoslovak market are mentioned. Health effects of some compounds of brewing yeasts are described. In addition to the nutritional viewpoint also the economic and trade problems are mentioned.(In Czech, English summary only)
Coefficient of intracellular diffusion and its significance for some compounds of phenol complex of Grape.Peer-reviewed article
B. MAND®UKOV
Kvasny Prum. 1990; 36(8-9): 244-246 | DOI: 10.18832/kp1990031
The group of phenol compounds reacting to vanilin was studied. The coefficients of intracellular diffusion of the skins of berries and seeds of the variety of Cabernet Sauvignon were determined. The coefficients were measured at different temperatures, times of exposure, ethanol and sulphur dioxide concentrations and pH levels. The results for a temperature range of 25-35 °Cand 65-75 °Cwere influenced by the complex effect of more factorial system. The values were in a range between 0,007 .10-6 and 0,045 .10-6 m2.c-1 for a temperature range of 25-35 °Cand between 0,148 .10-6 and 0,470 .10-6 m2.c-1...
Analysis of the present state of fermentation process control.Peer-reviewed article
Z. BURIANEC, J. BURIANOVÁ, J. NÁHLÍK
Kvasny Prum. 1990; 36(8-9): 246-267 | DOI: 10.18832/kp1990032
Basic principles of the coupling between the technological process and a computer are described. The computer function at two levels (informative and control) is elucidated. Further, common types of automated control systems of fermenters and a literature review about biotechnological process control by the computer are described.(In Czech, English summary only)