Kvasny Prumysl, 1997 (vol. 43), issue 3
Colour Changes during Chemical and Photochemical Oxidation of Beer.Peer-reviewed article
J. ŠAVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1997; 43(3): 67-70 | DOI: 10.18832/kp1997005 
Colour changes of unhopped and hopped wort, beer, wine and tea were found to be dependent on the dissolved oxygen content and irradiation in visible spectrum. Absorbance at 380 nm was found to decrease oř increase in dependence on the sort of an irradiated beverage. The increase of absorbance is probably connected with phenolic compound oxidation while its decrease with melanoidin oř in grater detail unidentified hop, eventually wine substances oxidation. A similar progress of absorbance like in irridiated samples is possible to induce by chemical oxidation of beverages with ammonium peroxodisulfate(In Czech, English summary only)
Pretreatment of Brewery Effluents.Peer-reviewed article
M. BOLEK
Kvasny Prum. 1997; 43(3): 70-72 | DOI: 10.18832/kp1997006
A possibility of brewery effluent pretreatment is described with particular reference to practical examples. The mechanic-chemical procedures gain ground in the event of imperfect removal of insoluble substances directly in brewery. Otherwise the installation of an equilibration tank is necessary. Except for homogenizing and egalizing effect the reduction of organic load can be achieved.(In Czech, English summary only)