Kvasny Prumysl, 1997 (vol. 43), issue 5
Oxidative Destruction Analysis of Beer and Intermediates.Peer-reviewed article
J. ŠAVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1997; 43(5): 132-136 | DOI: 10.18832/kp1997009 
Oxidative destruction analysis (ODA) of beer and intermediates is based on investigation of typical properties of beer after oxidation with various oxidizing agents. Colour changes, haze developmen and off-flavour formation after action of permanganate, potassium dichromate, ammonium peroxodisulfate, and H2O2 at 0 °C, 30 °C and 50 °C were traced. The beer properties were influenced by individual agents to various extent. The agents were also different by their ability to oxidize ethanol to acetaldehyde. With steam distillation of mixture (beer oř unhopped wort and oxidizing agent) were obtained distillates with different character of off-flavours....
Isolation and Identification of Technologically Significant Wine Yeasts Saccharomyces cerevisiae species FV SAT.Peer-reviewed article
F. MALÍK, J. SATKO, V. VOLLEK
Kvasny Prum. 1997; 43(5): 136-138 | DOI: 10.18832/kp1997010
From young fermenting wines of vintage 1994, coming from Littlecarpathian vineyard area, were 5 osmotolerant and alcoholresistant strains of wine yeasts on the principle of autoselective effect isolated and identified. These yeast strains were on the basis of diagnostical characteristics differentiated according to species. Four strains were classified as species Saccharomyces cerevisiae physiological race bayanus, one strain demonstrated typical features of species Saccharomyces cerevisiae physiological race cerevisiae.(In Czech, English summary only)