Kvasny Prumysl, 1997 (vol. 43), issue 6
Influence of Yeast Strain, Temperature, Pressure and Way of Wort Pitching on Sulphur Dioxide Formation during Brewery Fermentation.Peer-reviewed article
G. BASAŘOVÁ, J. VERNEROVÁ, L. ŠEVČÍK, J. JANOUŠEK
Kvasny Prum. 1997; 43(6): 164-167 | DOI: 10.18832/kp1997011 
In model fermentation trials - 10 l wort both in open fermentation cylinders and laboratory cylindro conical tanks was the influence of yeast strain, temperature and pressure conditions during fermentation and the way of wort pitching on the formation and the content of SO2 in green beer followed. Experiment with yeast strains, used in practice of Czech breweries, described by the samé characteristics as high attenuating and well flocculating, confirmed different trends of those strains in the formation of SO, during all variants of applied technological procedures and the dominant influence of yeast strain on the SO2 level in beer. The start of the...
Factors Influencing Sensory Properties of Beer.Peer-reviewed article
P. ČEJKA
Kvasny Prum. 1997; 43(6): 167-173 | DOI: 10.18832/kp1997012
In the comprehensive article is presented a brief survey of factors which influence a total sensory profil of beer. The first part deals with properties of flavour active substances and their influence on aroma, bitterness, palatefulness and sharpness of beer. The second part deals with various sensory defects, classified according to the EBC flavour circle. In great detail are discussed the conditions of formation of those defects and practical ways how to restrict them as most as possible.(In Czech, English summary only)