Kvasny Prumysl, 2008 (vol. 54), issue 5
Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation.Peer-reviewed article
Josef DVOŘÁK, Pavel DOSTÁLEK, Vladimír KELLNER, Pavel ČEJKA, Jiří ČULÍK, Tomáš HORÁK, Marie JURKOVÁ
Kvasny Prum. 2008; 54(5): 142-148 | DOI: 10.18832/kp2008008 
In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour of beer and also the correlation between its concentration in beer and redox capacity of beer are monitored in this study.In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour of beer and also the correlation...
Alcohol-free beer production by vacuum distillation.Peer-reviewed article
Václav POTĚŠIL, Vlastimil ZEDEK
Kvasny Prum. 2008; 54(5): 149-151 | DOI: 10.18832/kp2008009
A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems. The first one is ;a significant effect of beer on beer taste the second one is so-called worty flavour arising during the traditional production of alcohol-free beer. The problem of the worty flavour has been eliminated by many beer brewers and therefore, the quality of the beers being offered has increased noticeably. To substitute alcohol is more difficult and already during preliminary tests, significant sensorial differences...