Kvasny Prumysl, 2008 (vol. 54), issue 4
Stir Bar Sorptive Extraction - New Approach for the Determination of Some Beer Flavours.Peer-reviewed article
Tomáš HORÁK, Jiří ČULÍK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER
Kvasny Prum. 2008; 54(4): 102-107 | DOI: 10.18832/kp2008006 
For the determination of beer flavours well-established methods require sample preparation steps such as liquid/liquid extraction, solid phase extraction or distillation techniques. During the past years the microextraction procedures become popular e. g. solid phase microextraction (SPME) or stir bar sorptive extraction (SBSE). This work presents the simple and rapid possibility of the determination of some beer flavours using stir bar sorptive extraction. A commercially available small stir bar (10 mm length, 1,3 mm OD) is coated with polydimethylsiloxane and produced by Gerstel GmbH and it is known as Twister. The Twister is placed directly in the...
How to use the NIR spectroscopy in a brewery laboratory.Peer-reviewed article
Adam BROŽ, Petr KOŠIN, Jan ŠAVEL, Josef PROKEŠ
Kvasny Prum. 2008; 54(4): 108-114 | DOI: 10.18832/kp2008007
The Near Infrared Spectroscopy (NIR) belongs to the group of molecular vibration spectroscopy. It is a rapid instrumental method enabling the forecast of important qualitative indicators of raw materials as well as intermediate products during beer production. In the article, attention was aimed at malt extract, malt proteins, soluble nitrogen in congress wort, relative extract at 45 °C and Kolbach index. The samples used were produced at the micromalting plant of the Research Institute of Brewing and Malting, Plc. The spectra in the NIR range were measured by the MPA apparatus (Multi Purpose Analyzer) of the company Bruker Optics, with installed OPUS...