Kvasny Prumysl, 1998 (vol. 44), issue 1
Stress Factors of Yeast.Peer-reviewed article
J. ŠAVEL
Kvasny Prum. 1998; 44(1): 5-7 | DOI: 10.18832/kp1998001 
In the article is given attention to stress factors of yeast and influences, which affect standardization of primary fermentation and secondary fermentation. The course of fermentation is influenced by hopped wort composition, characteristics of yeast and production parameters, controlling fermentation process. The variation of initial process conditions and nonlinearity of process make impossible to achieve a high standardization of process. The solving is the connection of expert systém, imitating the man activity during controlling of process and diagnosis of defects together with the utilization of statistical check of process.(In Czech,...
Experience with Using of New Techniques of Gas and Liquid Chromatography for Analysis of Sensory Active Substances. II. Determination of Carbonyl Compounds by means of Derivatization and GC-ECD oř GC-MS Detector. Using HPLC for Deter¬mination of 2-furfural and 5-hydroxymethyl-2-furfural.Peer-reviewed article
J. ČULÍK, M. JURKOVÁ, T. HORÁK, V. KELLNER
Kvasny Prum. 1998; 44(1): 7-11 | DOI: 10.18832/kp1998002
Sensory active compounds are developed during aging of beer by direct reaction of active forms of oxygen with amino acids and higher alcohols. Intensively sensory active products were obtained by controlled oxidation of proline, isoleucine, methionine and phenylalanine with potassium peroxo(di)sulfate. Different active forms of oxygen provide different sensory active compounds. The course of those reactions are influenced by substances of an unhopped wort, a hopped wort and ethanol. The evidence of those reactions is decolourizing of chromatic substances of beer at 380 nm by action of active forms of oxygen and intensive absorbance of volatile compounds...