Kvasny Prumysl, 2009 (vol. 55), issue 2
The Brewing Value of Bohemian and Moravian Hops from the Harvest 2008.Peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2009; 55(2): 30-36 | DOI: 10.18832/kp2009004 
Evaluation of α- and β-bitter acids content of hops in hops crop 2008 in Czech Republic was carried out. Sampling map concerned all three growing areas - Žatec, Úštěk and Tršice area. Saaz hop variety was growing on 88.8% of hop-garden area in CR, other important varieties were Sládek (4.5%) and Premiant (5.0%). Hops were analyzed according to EBC method 7.7 (HPLC), all results are expressed as % w/DM. Average value of bitter acids content of Saaz hops variety in Czech Republic was α = 3.7% (Žatec growing area 3.8%, Úštěk growing area 3.8%, Tršice growing area 3.3%), β = 4.6%. The value of α-bitter acids was higher in 0.8%...
Results of the quality survey of barley harvest 2008 in the Czech Republic by varieties and regions.Peer-reviewed article
Josef PROKEŠ, Alena HELÁNOVÁ
Kvasny Prum. 2009; 55(2): 37-41 | DOI: 10.18832/kp2009005
The professional monthly journal Kvasný průmysl in its January issue published a study evaluating quality of malting barley, harvest 2008. The study also informed about micromalting of barley and malt quality. This paper evaluates malting barley quality in individual regions in the Czech republic.The professional monthly journal Kvasný průmysl in its January issue published a study evaluating quality of malting barley, harvest 2008. The study also informed about micromalting of barley and malt quality. This paper evaluates malting barley quality in individual regions in the Czech republic.
Yeast and ethyl alcohol in viniculture.Peer-reviewed article
Katarína FURDÍKOVÁ, Fedor MALÍK, Dušan SLUGEŇ
Kvasny Prum. 2009; 55(2): 42-45 | DOI: 10.18832/kp2009006
From the point of viniculture the ethyl alcohol fermentation is the most important part of vine production. For the vine is ethyl alcohol very important, however for the yeast means very dangerous metabolic product. The growth of yeast cells, its viability and fermentation yield is limited by the ethyl alcohol. The study of the yeast toleration against the ethyl alcohol is very complicated, while the impact on yeast organismus have many inhibition influences at the same time. The strain Saccharomyces cerevisiae is commonly kept as tolerant one against ethyl alcohol. In this article authors describe different stress factors with the impact on yeast...