Kvasny Prumysl, 1997 (vol. 43), issue 7-8
Practical Application of Viscosimetry in Production Brewing Laboratory.Peer-reviewed article
A. PAZDRO, P. ŠTERN
Kvasny Prum. 1997; 43(7-8): 194-196 | DOI: 10.18832/kp1997013 
In the work is described the application of measurement of congress wort viscosity with the aim to determine the degree of malt modification, which is a significant quantity not only from the point of view of beer production technology, but also its quality. From the found out results unambiguously follows, that the cytolytic modification of produced malts does not change during the storage time and the degree of cytolytic modification is possible to evaluate very well according to the viscosity values of congress wort. For conditions of a certain brewery (applied technology, machinery equipment of brewery etc.), the values of congress wort viscosity...
About Problems of Analytical Determination of α-Bitter Acid Content in Hops.Peer-reviewed article
K. KROFTA, J. TICHÁ
Kvasny Prum. 1997; 43(7-8): 196-199 | DOI: 10.18832/kp1997014
The determination of alfa-bitter acid content in hops is the key condition for a succesful settlement of business transaction with hops. Series methods, which are applied in practice, do not provide equivalent results. In the article the author makes the comparison of the most used methods of α-bitter acid determination (titrimetric, HPLC, spectrophotometric). The range of differences among methods is very wide (in the extreme case up to 30 %). During negotiations on the purchase of hops, it is therefore necessary to specify the applied method for above mentioned determination very exactly.(In Czech, English summary only)
Determination of Solid Concentration in Unhopped Wort.Peer-reviewed article
M. HRABÁK
Kvasny Prum. 1997; 43(7-8): 200-202 | DOI: 10.18832/kp1997015
Higher requirements on the quality of final products are closely connected with higher demands on monitoring of individual production steps. In the article are presented criteria of evaluation of lautering process for up-to-date types of brewhouses. There is the influence of solid concentration in unhopped wort on the quality of hopped wort and produced beer described. A main attentation is devoted to the analytical method of determination of solid concentration in unhopped wort in the course of lautering and its rea-lization in operating conditions. A part of this article deals with practical experience during taking measurements in several...
Application of Near Infrared Spectrometry for Determination of Original Wort Gravity.Peer-reviewed article
P. ČEJKA, V. KELLNER, J. ČULÍK, L. TENKL
Kvasny Prum. 1997; 43(7-8): 202-205 | DOI: 10.18832/kp1997016
Near infrared spectrometry makes possible determination of several analytical values in wort, respectively in beer. The advantage of the method is a speed of determination, a small necessary volume of sample, undestructivity of determination, multipurpose of apparatus. Disadvantage of the method is a higher purchase cost. In the work is made comparison of this method with results of analysators SCABA and DSA 48 on 86 samples of beer. The applied method provides better results than DSA 48, but worse than SCABA. But differences are not high and therofore it is possible to use the method in skilled practice.(In Czech, English summary only)