Kvasny Prumysl, 2002 (vol. 48), issue 2
New ways in laborator control.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 2002; 48(2): 31-33 | DOI: 10.18832/kp2002003 
Due to application of new kinds of analysers at present time the laboratory control both in big and small breweries significantly changes. It is necessary to check analyser accuracy as well as the introduction of new methods more oriented to customer's need. Simple intermediate tests are developed to determination of the correct course of different technological operations, e.g. wort production, filtration, beer bottling etc. The most attention is paid to determination of the beer sensory properties by easy available methods. Radical theory of beer ageing enabled a development both beer ageing tests and determination...
The production of alcohol free beers with citric acid cycle defect.Peer-reviewed article
D. ©MOGROVIČOVÁ, Z. DÖMÉNY, M. NAVRÁTIL
Kvasny Prum. 2002; 48(2): 34-35 | DOI: 10.18832/kp2002004
For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible, significantly below 0,5% (vol). The strain Saccharomyces cerevisiae W303 proved to be as the best one. This immobilised strain in charge process produced nearly 640 mg lactic and organic acids improving sensory properties of beer and protecting beer from bacterial contamination. The sensory properties of the alcohol free beer were comparable with traditional beer produced by means of bottom...