Kvasny Prumysl, 1994 (vol. 40), issue 10
The changes of bitter substances contents during fermentation in cylindro-conical vessels.Peer-reviewed article
J. ©ROGL, J. ČEPIČKA, P. PRŮCHA
Kvasny Prum. 1994; 40(10): 296-300 | DOI: 10.18832/kp1994019 
In comparing the traditional fermentation process in vessels with advanced fermentation technology in cylindro-conical ones, there cone distinctly forward the differences in the balance of bitter substancis. The loss of bitter substancis is lower in fermentations using cylindro-conical vessels.Hence, by applying this technology, a better utilization of hops bitter substances can be expected, approx. up to 10%' which will reflect in a lower consumption of the alfa bitter acid.(In Czech, English summary only)
The influence of proportion of hop products 'bitter substances' individual compounds on sensorial properties of beers.Peer-reviewed article
J. KOZÁK, M. KOŘÁN, T. TOTIS, R. HAXIMO
Kvasny Prum. 1994; 40(10): 300-305 | DOI: 10.18832/kp1994020
Under operational conditions test brews were performed, the aim of which was to monitor how the sensorial properties of beers were influenced by a mode of hopping, eg. the overall quantity and mutual ratio of the individual hop products, primarily by an aromatic and bitter substances hops preparates ratio, dosing of hop products in hopped wort preparations' selected time phases, incl. dosing into the whirlpools. It was found that the differences in hop products grists came mostly forward, besides the bitterness character assessment, in mouthfullness and sweetness assessments of the finished beers. The highest extract yield of α-ana1ogues at the...