Kvasny Prumysl, 1998 (vol. 44), issue 2
New Contributions to Radical Theory of Aging of Beer.Peer-reviewed article
J. ©AVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1998; 44(2): 40-42 | DOI: 10.18832/kp1998003 
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...
Study of Solubility of Malt Polyphenols.Peer-reviewed article
P. BOU©OVÁ, J. ©ROGL, J. FAMĚRA, K. KOSAŘ
Kvasny Prum. 1998; 44(2): 43-45 | DOI: 10.18832/kp1998004
The article is concentrated on the investigation of transition conditions of barley and malt polyphenol substances into soluble form during malting process. The attention was paid, first of all, to these relations : the influence of the variety on the polyphenol content, the dependence of the polyphenol content on the degree of steeping, the relation of polyphenol and soluble nitrogen content, the relationship of the polyphenol content with the fme-coarse grind difference and some other connections. The result of investigation is this fundamental information : the transition of polyphenol substances into aqueous solution does not show any correlation...