Kvasny Prumysl, 1999 (vol. 45), issue 4
The study of role of yeast strain during formation of higher aromatic sensory-active alcohols in dependence on fermentation conditions.Peer-reviewed article
J. ČULÍK, K. FIGALLA, M. JURKOVÁ, M. POLEDNÍKOVÁ
Kvasny Prum. 1999; 45(4): 91-94 | DOI: 10.18832/kp1999007 
Modern analytical methods have the authors made possible to study in detail changes of the content of higher aromatic alcohols during fermentation in both laboratory and full scale trials in dependence ob different fermentation conditions. In the introduction brief literature search is contemporary knowledge concerning chemism of higher aromatic alcohols, their sensory properties and the influence of technological conditions on their content in beer. For experiments themselves have been chosen two different production strains, but of identical genetic origin. Experimentally it has been verified, that besides fermentation temperature even the used production...
The concentration of waste brewery yeast.Peer-reviewed article
T. ©RUMA
Kvasny Prum. 1999; 45(4): 94-96 | DOI: 10.18832/kp1999008
In the presented article is described the technology developed in the Research institute of brewing and malting from the concentration of waste brewery yeast from fermenting cellar, CCT and from storage cellar after secondary fermentation using bag filter. The resulted dry matter of concentrated waste yeast was higher than 21 %. Further there was being monitored microbiological state of beer obtained from yeast and the influence of addition into final beer on its sensory properties.(In Czech, English summary only)