Kvasny Prumysl, 1996 (vol. 42), issue 6
Quality parameters of barley and malt.Peer-reviewed article
K. KOSAŘ
Kvasny Prum. 1996; 42(6): 201-206 | DOI: 10.18832/kp1996012 
The article unveils a complete summary of present demands on barley and malt quality parameters, starting from classical ones (germinating capacity, protein contents, mechanical properties etc.) up to demands on contaminants contents. Presently, the range of monitored parameters has attained such a great number that it appeared necessary to create a simple point system, which considers a significance extent of individual components. This solution represents the only possible way how to proceed to a simple orientation during selection of the most suitable varieties or samples.(In Czech, English summary only)
New permitted spring barley varieties in the Czech Republic..Peer-reviewed article
K. KOSAŘ, V. PSOTA
Kvasny Prum. 1996; 42(6): 206-209 | DOI: 10.18832/kp1996013
The activity of the State varieties Commission at the Ministry of Agriculture of the Czech Republic comes to and end and by means of the new Act "On Varieties, Seed and Seedling"a set of more liberal rules for varieties permission in the Czech Republic have been accepted, which harbours certain risks for processing industry and malting during assessment of malting barley varieties. In 1996, seven spring barley varieties have been permitted for used (a malting Quality Index Value is given in the parenthesis). The PEJAS (4), DITTA (3), and SIGNAL (2) varieties do not meet standards of the malting industry, whereas OLBRAM (9), KRONA (8), ATRIBUT ('7)...
Improved raw-material for malt and beer production.Peer-reviewed article
J. PROKE©, M. ©PUNAROVÁ
Kvasny Prum. 1996; 42(6): 209-214 | DOI: 10.18832/kp1996014
Proanthocyanidins of barley grains, the main components of polyphenols, are diluted from the malt and they pass into beer, which causes colloidal haze. To improve colloidal stability of beer chemical stabilizers are used in the techno1ogia1 process. Utilization of proanthocyanidin-free barleys can eliminate the problem associated with beer haze. Newly bred lines of proanthocyanidin-free barleys were compared with standard varieties of spring barley at different malting technologies. Detailed analyses of malting manifested that proanthocyanidin-free barleys showed the same responses to malting procedures as control varieties of malting barley. The line...
Some present possibilities of application of molecular genetics in brewing and malting industry.Peer-reviewed article
I. KRAUS
Kvasny Prum. 1996; 42(6): 215-217 | DOI: 10.18832/kp1996015
Progress in knowledge in molecular biology offers in present a new apprroach to monitoring the difference between organisms and determination of properties conditioned on heredity. One of methodic tools are methods based on polymerasa chain reaction (PCR). In the paper is presented principle of the method and some possible applications in the branch of brewing and malting industry and consequential fields. Hereafter there is some example of using PCR for identification of malting barley varieties of Czech and Slovak origin(In Czech, English summary only)