Kvasny Prumysl, 2004 (vol. 50), issue 2
Quality Of Barley From 2003 Crop - Brewery Section.Peer-reviewed article
Miloš HRABÁK, Karel NIKOLAI, Josef PROKEŠ
Kvasny Prum. 2004; 50(2): 38-41 | DOI: 10.18832/kp2004002 
As every year, checks of malts made under production conditions from the barleys cropped in various regions of the Czech Republic are carried out as part of the project for the assessment of barley crop quality. Bench-scale beers brewed in a trial microbrewery were compared from analytical as well as sensorial points of view, also the effect of particular malts on the course of the technological process was monitored. Sensorial properties were assessed by the VÚPS Praha committee members as well as by the representatives of breweries and malting plants taking part in this project. As it can be seen from the results being compared, no sample showed...
Temperature Influence on Fermentation Speed and Organoleptic Beer Properties.Peer-reviewed article
Gabriela ŠEPEĽOVÁ, Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ
Kvasny Prum. 2004; 50(2): 41-42 | DOI: 10.18832/kp2004003
The objective of this work was to study temperature changes during the process of primary and secondary fermentation and their effect on fermentation speed, foam stability and organoleptic properties of beer. The experiments were carried out with 13 % hopped worts, with pitching temperature of 8,5 °C and temperature control from 10 and 13 °C to 14 °C during primary fermentation. For fermentation, production strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing temperature during the primary fermentation process and by keeping this temperature also during secondary fermentation, good organoleptic properties...