Kvasny Prumysl, 2001 (vol. 47), issue 9
Immobilized wine yeast.Peer-reviewed article
F. MALÍK
Kvasny Prum. 2001; 47(9): 242-246 | DOI: 10.18832/kp2001018 
The paper adverts to the possibilities of the use of immobilized systems in viniculture. It describes methods of cell immobilization and elucidates patterns of the diffusion effects in the immobilized system. The immobilized wine yeast are viewed in a complex way from the aspect of biochemical, physicochemical, technological and even economical criterions. Today, the oenological modern style counts with the chances of application of biological reactors with fixed bed of immobilized yeast.(In Czech, English summary only)
Changes of main organic acids during vinification.Peer-reviewed article
K. ŠTEFECOVÁ, J. ČEPIČKA
Kvasny Prum. 2001; 47(9): 246-249 | DOI: 10.18832/kp2001019
In climate conditions of Czech and Moravian wine region there is usually higher content of lower organic acids than in the regions situated sounthing. Content of tartaric acid is the highest in the grapes, during vinification continuously decrease. Malic acid is oxidated during fermentation, then is degradated by malo-lactic fermentation. Resultant content is very low. Lactic acid doesn't subsist in the grapes, is synthetized during fermentation particularly with bacteria. Succinic acid originate continuously and its content is stable in anaerobial conditions. Quality of acetic acid above 600 mg.l-1 is not desirable, in lower organic acids...