Kvasny Prumysl, 1995 (vol. 41), issue 11
Hop resins and Czech hops essential oils composition.Peer-reviewed article
F. KROUPA
Kvasny Prum. 1995; 41(11): 337-345 | DOI: 10.18832/kp1995021 
By using HPLC - method, gas chromatography and balance determination, Czech hops allowed varieties underwent assessment with respect to their quantitave and qualitative analytical character (eg. a-acids / b-fraction ratio, cohumulon and colupulon relative fraction found out in individual bitter acids, essential oil total content and its composition) which are typical for given variety or their groups. It was confirmed that by clone selection obtained varieties (eg. vegetative propagated progenies of one plant or their groups) cannot be by this way in practice mutually distinguished and can be characterized by average values valid for all varieties...
Hop varieties importance and hops health condition improvement under aspects of Czech hops cultivation.Peer-reviewed article
J. LINHART, V. NESVADBA
Kvasny Prum. 1995; 41(11): 346-349 | DOI: 10.18832/kp1995022
Description of process followed by the Central Control and Test Agricultural Institute during testing of new varieties and efficiency assessing of admitted hop varieties. New generation of hop varieties obtained by hybridization method from the Saaz semi-early red wine hop could be of significance with respect to Czech hops competition ability. It concerns new Bor and Sládek varieties registered in the list of Admitted Varieties. Great significance in Czech hops cultivation conditions is being attributed to Saaz semi-early red wine hop health condition improvements from morphological non-defined viruses by using meristem propagation. This technique...
Reduced iso-extracts for production of light-stable beers.Peer-reviewed article
W. MITTER
Kvasny Prum. 1995; 41(11): 350-352 | DOI: 10.18832/kp1995023
The paper brings survey of fundamental properties of reduced iso-alfa acids and their application possibilities with respect to beer foaming power and boosting beer resistivity against light flavour development.(In Czech, English summary only)