Kvasny Prumysl, 1995 (vol. 41), issue 8
Modern methods used for sensorial beer bitterness evaluation.Peer-reviewed article
J. VELÍŠEK, L. KALINOVÁ, J. POKORNÝ
Kvasny Prum. 1995; 41(8): 223-238 | DOI: 10.18832/kp1995014 
One-way (scalar) evaluation of beer bitterness does not give sufficiently reliable results and for this reason should be replaced by a dynamic evaluation, eg. entire time sequence of bitterness development during testing. By time course of bitterness average values determination, medians or by means of polynom expression does not give satisfactory results with respect to results variability gained from individual panellists. Better results gave therefore results evaluation by main components analysis method (PCA), where by corresponding scores of the first main components involvement, a dispersion of results was attained with 95% accuracy. The great...
Possibility of activating regulated malolactic fermentation by yeast cell-walls preparations.Peer-reviewed article
E. MINÁRIK, O. JUNGOVÁ
Kvasny Prum. 1995; 41(8): 239-241 | DOI: 10.18832/kp1995015
The regulated bacterial L-malic acid decomposition in wine may be successfully achieved by the not revitalized lyophilized Leuconostoc oenos culture supposed that the culture will be inoculated immediately after alcoholic fermentation while the vine is on the yeast deposit. In the course of acid decomposition the wine should remain on the yeast. Racking should take place afterwards. The activity of Lc. oenos may be slightly stimulated by yeast cell-walls activator. The use Leuconostoc oenos pure culture may be applied at higher titratable acid concentration, mainly if chemical deacidification or classic measures stimulating acid...