Kvasny Prumysl, 2007 (vol. 53), issue 2
Yeast viability and vitality in brewery fermentation.Peer-reviewed article
Petr KOŠIN, Jan ŠAVEL, Irena KOLOUCHOVÁ, Adam BROŽ
Kvasny Prum. 2007; 53(2): 30-34 | DOI: 10.18832/kp2007002 
Selected modern methods for viability assessment, although are due to higher accuracy suitable in yeast research or in solving some of the special tasks in fermentation technology, did not bring any significant advantages to brewery routine compared to the conventional staining with methylene blue. Acidification power test showed to be more accurate but also more time consuming compared to deflocculation test. None of these vitality tests was able to predict fermentation performance of yeast at full scale brewery fermentation, when yeast were stored and treated according to principles of good manufacturing practice. Rapid modification of acidification...
HPLC - New way of determining carbonyls in beer.Peer-reviewed article
Marcel KARABÍN, Pavel DOSTÁLEK, Jana ŠINDELÁŘOVÁ
Kvasny Prum. 2007; 53(2): 35-37 | DOI: 10.18832/kp2007003
Carbonyl compounds, especially aldehydes, notably affect the taste of beer. Although the concentration of these substances in beer is very low, for most of these, the threshold concentration of the taste reception is also very low. That9s why in brewing they belong amongst the most intensively monitored substances. The authors of this report focused on possibilities of using liquid chromatography particularly in a combination with Solid Phase Extraction with current derivation 2,4 - dinitrophenylhydrazine (DNPH). Analytes were displaced from the sample by nitrogen and captured on a SPE column, from which they were eluted by acetonitrile and analyzed...