Kvasny Prumysl, 2000 (vol. 46), issue 3
The consistency of brewing process and beer quality.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 2000; 46(3): 71-73 | DOI: 10.18832/kp2000005 
The quality of raw materials, technology and the selected check system including the selection of analytical and measurement methods influence the result of production process in the brewery in a very significant share. But the production process is not strictly deterministic. Not only the off-grade raw materials, but also general properties of production process restrain the above mentioned validity. Among those properties belong ignorance of all effects influencing the process, incompetence to measure those effects in real time and even nonlinear nature of some processes. The improvement is possible to achieve by using so called complex qualitative...
The inhibition of ethanol fermentation by high osmotic pressure.Peer-reviewed article
P. BAFRNCOVÁ, D. ©MOGROVIČOVÁ, J. PÁTKOVÁ, M. BEDNÁR
Kvasny Prum. 2000; 46(3): 74-77 | DOI: 10.18832/kp2000006
The work deals with investigation of the effect of high osmotic pressure on ethanol fermentation with yeast Saccharomyces cerevisiae. The inhibiting action of high osmotic pressure on the course of fermentation was investigated in media with the glucose content (100 g/l) as carbon source in the presence of sorbitol (0, 30, 60, 90, 120 and 150 g/l). The consequence of high osmotic pressure was the decrease of ethanol formation rate and glucose consumption, the increase both of biomass and produced ethanol. In the presence of a higher osmotic pressure the concentration of accumulated intracellular trehalose increased by 66% and the concentration...