Kvasny Prumysl, 1994 (vol. 40), issue 3
How originate nitrites in the course of main fermentation.Peer-reviewed article
J. ©AVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1994; 40(3): 70-74 | DOI: 10.18832/kp1994005 
The article highlights some aspects in connection with nitrites formation in the initial fermentation stage. Nitrites formation was monitored in a model system, composed of buffer solution containing potassium nitrate (pH 5,0), contaminated yeast and m-phenylenediamine. Addition of the yeast autholysate and pepton stimulated nitrates reduction, whereas nitrates reduction was being suppressed by fermentable sugars in the presence of yeast. Nitrates inhibition reduction during fermentation can be partially explained by pH-value decrease and ethanol formation during fermentation process, but apart from this, there probably comes to effect another mechanics,...
Statistical evaluation professionality of vine taster.Peer-reviewed article
F. MALÍK, © VARGA
Kvasny Prum. 1994; 40(3): 74-77 | DOI: 10.18832/kp1994006
This work of our contribution valuates the quality of the work of the international tasting jury members. Data on 241 white, red and sparkling wines which had been evaluated by a panel of 14 tasters of two juries, are valuated by ma the mathematical-statistical methods, Values of the Pearson contingency coefficient of individual wine tasters were very different. The median values of competed wines and individual values of wine tasters are dependent, however, only those of high-grade valuators are symmetric.(In Slovak, English summary only)