Kvasny Prumysl, 1992 (vol. 38), issue 4
Modelling of beer fermentation in conical fermenting vessels.Peer-reviewed article
P. VOLF, J. VOTRUBA, G. BASAŘOVÁ
Kvasny Prum. 1992; 38(4): 102-105 | DOI: 10.18832/kp1992013 
The polynomial equations of the third and fourth order were applied for the description of the fermentation process. The concentration of reduced substances served as a variable parameter of the process. A phenomenological model for the balances of saccharidic compounds and diacetyl as well as for the decrease of apparent extract during time as a function of temperature and pressure was used. The parameters of the model were identified. Further, the model was extended for the CO2balance. The developed kinetic model permits to optimize the temperature and pressure regime of the fermentation and ripening and it can be used as a part of the expert system...
Preserve compounds in domestic wines.Peer-reviewed article
J. KRAUSOVÁ, B. ©PINAR, V. KELLNER, Z. SVOBODOVÁ
Kvasny Prum. 1992; 38(4): 106-108 | DOI: 10.18832/kp1992014
Kvasny Prum., 38(4): 106-108. (in Czech, English abstract). The whole content of sulphur dioxide was determined by the method of flow injection analysis (FIA) using malachite green. In the sample preparation the distillation procedure using Kjeltec 1002 Tecator (the distillation time is 3 min) and the extraction with tetrachloromercuric agent (TCM) were tested. The FIA method is rapid and reliable. The analyseis lasts 90 s without a sample preparation. Sorbic acid was determined by a rapid and simple HPLC method.(In Czech, English summary only)