Kvasny Prumysl, 2005 (vol. 51), issue 11-12
Determination of the Fatty Acids in Beer by SPME.Peer-reviewed article
Tomáš HORÁK, Jiří ČULÍK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER
Kvasny Prum. 2005; 51(11-12): 374-377 | DOI: 10.18832/kp2005017 
An escalated content of fatty acids during fermentation can influence the quality of final beer. So it is necessary to use the suitable analytical method for the determination of their concentrations in beer or hopped wort. This work presents the simple and rapid possibility of the selective determination of the free fatty acids (C6-C12) in beer or wort by Solid Phase Microextraction (SPME) and gas chromatography. The free fatty acids C6-C12 were extracted by SPME fiber placed in the headspace of vial containing the sample of beer with the addition of salt. Analytes were thermally desorbed from the coated fiber of the SPME in the hot injector of the...
Beer Competitions in the Czech Republic.Peer-reviewed article
František FRANTÍK, Pavel ČEJKA, Veronika ČAPKOVÁ
Kvasny Prum. 2005; 51(11-12): 378-383 | DOI: 10.18832/kp2005018
The principle of beer competitions is sensory analysis. Although trained professionals with proper attestations form the taste panel committees, to obtain the most objective results, it is necessary to choose the appropriate set-up and a relevant evaluation method.Main ways of attaining consistent and objective results, including leading evaluation methods are discussed in the article.Possible errors, which could endanger the course of the competition, are also described in a brief outline.The principle of beer competitions is sensory analysis. Although trained professionals with proper attestations form the taste panel committees, to obtain the most...