Kvasny Prumysl, 1992 (vol. 38), issue 6
Evaluation of varieties and new selection of spring barley from the crop of year 1990.Peer-reviewed article
M. HLAVINKOVÁ, K. KOSAŘ
Kvasny Prum. 1992; 38(6): 161-165 | DOI: 10.18832/kp1992018 
A continuous development of new varieties of spring barley is performed inCzechoslovakia. The assortment of our barley consists of the standard and top varieties. With respect to the optimum level of nitrogen compounds, the high quality of malt is achieved. The top Czech variety of barley still remains that of Rubin. Authors suppose that further development of Czechoslovak cereal production cannot be solved using so called universal varieties having both the high yield and the excellent mailing quality. Nevertheless, further development depends on the prosperity of Czechoslovak malt industry.(In Czech, English summary only)
Determination of α- and β- bitter acids in hop extracts using the HPLC method.Peer-reviewed article
J. ČEPIČKA, P. BAUDYŠ, E. VÍZNEROVÁ
Kvasny Prum. 1992; 38(6): 165-170 | DOI: 10.18832/kp1992019
The content of α- and β- bitter acids in various hop extracts was determined by a procedure based on the EBC recommended method. The modified HPLC method using TESSEK SEPHARON SGX-C-18 column and the callibration with pure preparates of bitter acids enables quick, exact and reproducible routine determination of hop bitter acids. The highest content of α-bitter acids, up to 54,9 %, was found in C02-extracts. Aproximately 30 % of α-acids were achieved in ethanolic extracts and the one-step procedure extracts. The lowest content of α-acids was found in hop extracts containing the polyphenol fraction. The ratio of...