Kvasny Prumysl, 2000 (vol. 46), issue 5
Exploitation possibilities of glucose-maltose syrups in substitution of wort extract.Peer-reviewed article
D. ©MOGROVIČOVÁ, Z. DÖMÉNY, J. PÁTKOVÁ, P. BAFRNCOVÁ
Kvasny Prum. 2000; 46(5): 133-136 | DOI: 10.18832/kp2000010 
The work compares the glucose-maltose syrups and saccharose from the point of view of their utilization as replacements of part of wort extract in production of the 12= beer. The attenuation degree as well as the amount of produced ethanol in beer increase proportionally to the percentage of the substitute while the quality of nitrogenous matters and polyphenols, together with the temperature and colour of beer fall. Those changes became less evident in the mentioned syrups then in saccharose. The best result was achieved with the preparator Fermentose 352. When the extract was replaced by the mentioned preparator instead of by saccharose, the...
Colloid stabilization of beer by ion exchanger.Peer-reviewed article
J. PTÁČEK, J. ©KACH, P. STEJSKAL
Kvasny Prum. 2000; 46(5): 136-139 | DOI: 10.18832/kp2000011
A new sorbent was designed ob the basis of ion exchangers selective for proteins and tannins that form the colloidal haze of beer. For a better promotion of that sorbent in the market, a simple and unexpensive method of operational application was proposed and launched. The process done until now applies dosage of sorbent into the beer flow and its capture on filter. This solution is cost in construction and sanitary demanding. The sorbent is mechanically stressed and crushed and the fine participles pass through the filter screen. The passing particles are to be captured by another filter which makes the process even more expensive. The company Amersham...