Kvasny Prumysl, 2009 (vol. 55), issue 1
Do we appreciate yeast enough?Peer-reviewed article
Josef ©KACH, Martin SLABÝ
Kvasny Prum. 2009; 55(1): 2-8 | DOI: 10.18832/kp2009001 
The selection of a yeast strain for beer production is one of the key factors influencing the production technology and the final character of the finished product. In the libraries of brewing yeasts, a great number of yeast strains is kept, frequently originating from breweries no more existing. Despite this number of the strains, only a small number of yeast strains is used in practice, which can contribute to a large extent to a gradual unification of sensory properties of beer. The Research Institute of Brewing and Malting built a line for propagation and preparation of compressed yeast having a very good stability. Based on the evaluation by means...
Quality of brewing barley from 2008 crop in the Czech Republic.Peer-reviewed article
Josef PROKE©, Alena HELÁNOVÁ
Kvasny Prum. 2009; 55(1): 9-15 | DOI: 10.18832/kp2009002
The article deals with the annual evaluation of the quality of brewing barley from the last crop. It monitors the most significant factors (climatic conditions, occurrence of diseases and pests, variety composition of barley, yields). The article contains both physiochemical evaluation of barley and significant malt parameters produced under laboratory conditions of the Malting Institute in Brno. Based on the evaluation of all monitored parameters and compared with recent years, the authors came to a conclusion that the barley cropped in 2008 gave good preconditions for a very good malting season.The article deals with the annual evaluation of the...
Overview of alcohol purification methods used in beverage industry.Peer-reviewed article
Lucie SIŘÍ©«OVÁ, Karel MELZOCH
Kvasny Prum. 2009; 55(1): 16-20 | DOI: 10.18832/kp2009003
The article gives overview of various methods of alcohol and alcoholic beverage producers to ensure the required quality of alcohol and its possible refinement. This applies especially for the removal of fermentation by-products and accompanying substances from alcohol, which are undesirable mainly from the sensorial point of view. In addition to repeated rectification and purification, the properties of alcohol can be improved by means of adsorption methods from which the adsorption of substances on activated carbon is the most frequently used one. There exists a number of alternatives and possibilities how to increase this process. For alcohol purification,...