Kvasny Prumysl, 2002 (vol. 48), issue 7-8
New trends in sample preparation methods for the determination of flavour compound in beers.Peer-reviewed article
T. HORÁK, J. ČULÍK, M. JURKOVÁ, P. ČEJKA, V. KELLNER
Kvasny Prum. 2002; 48(7-8): 186-188 | DOI: 10.18832/kp2002015 
The most popular sample preparation methods for the determination of flavour compounds in beers are usually based on steam distillation or liquid-liquid extraction. During the past years, miniaturisation has become a dominant trend in analytical chemistry as a result of increasing demands on faster and valid analysis together with economical aspects. Typical examples of miniaturisation in sample preparation techniques are solid-phase extraction (SPE), ...
Uncertainty in Measuring - Its Assessment and Interpretation.Peer-reviewed article
J. ČULÍK, V. KELLNER, P. ČEJKA, M. JURKOVÁ, T. HORÁK
Kvasny Prum. 2002; 48(7-8): 188-191 | DOI: 10.18832/kp2002016
The increasing demands on the quality of results provided by the accredited test laboratories breed some new obligations. One of them is to fulfil the European norm EN 45 001 (General criteria for operation of test laboratories) that requires that the reports issued by the test laboratories include the indications of uncertainty in measuring and further determines that the quantitative results must be shown with calculated or estimated uncertainty. For setting of the uncertainty values, there is a serie of good reasons. Apart of the fact that the uncertainty of results is a quantitative sign...
Plant Experiences in Additioning of Calcium During Wort Production.Peer-reviewed article
P. ŠEMÍK
Kvasny Prum. 2002; 48(7-8): 192-195 | DOI: 10.18832/kp2002017
An increased content of calcium in mash goods should contribute to precipitation of malt oxalates in the course of mashing. Further, calcium protects enzymes that participate in the mashing process from early inactivation. It is even possible to assume a slight decrease of pH of mashes and hopped wort to the technologically favourable values. The increased content of calcium in unhopped wort may also have positive effect on coagulation of proteins during wort boiling. The publication summarizes the experiences in additioning of calcium gained in the brewery Plzeňský Prazdroj, a.s. In the course of trial brews, the first portion of calcium...