Kvasny Prumysl, 2009 (vol. 55), issue 7-8
Czech aroma hop variety.Peer-reviewed article
Karel KROFTA, Vladimír NESVADBA, Alexandr MIKYŠKA, Danuša HAŠKOVÁ
Kvasny Prum. 2009; 55(7-8): 170-176 | DOI: 10.18832/kp2009017 
The variety Harmonie was first registered in the year 2004. It is a multiple hybrid with its origin in the varieties Saaz aroma variety (55%), Premiant (31%), Northern Brewer (12%) and Fuggle (2%). Red coloured hop bines and hop cones of cylindrical form are characteristic for this variety. The crop ranges from 2.0 to 2.5 t/ha. It has medium resistance against fungoid diseases, peronospora and mildew (Pseudoperonospora humuli, Sphaerotheca humuli). Because of the composition of the hop resins, and especially because of the well-balanced content of α- and β-bitter acids, the variety Harmonie is ranked among the hybrid aromatic hops. The content...
Determination of aromatic alcohols in beer by solid phase extraction and detection with gas chromatography in combination with mass spectrometry (GC-MS). Part I - Creation and validation of the analytical method.Peer-reviewed article
Jiří ČULÍK, Tomáš HORÁK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER, Josef DVOŘÁK
Kvasny Prum. 2009; 55(7-8): 177-186 | DOI: 10.18832/kp2009018
In the literature section, new findings concerning the analytical procedures of estimation of aromatic alcohols are briefly summarized and completed with short overview about their formation, role and sensory activity in beer. In the sphere of the analysis of aromatic alcohols in commercial beers, the new proposed analytical method of their SPE isolation and GCMS estimation was successfully tried out.In the literature section, new findings concerning the analytical procedures of estimation of aromatic alcohols are briefly summarized and completed with short overview about their formation, role and sensory activity in beer. In the sphere of the analysis...
Infrared spectroscopy - alternative instrumental tool for control of bioethanol production.Peer-reviewed article
Ladislav TENKL, Karel ŠEC, František KESNER, Lenka JUŘENOVÁ
Kvasny Prum. 2009; 55(7-8): 188-191 | DOI: 10.18832/kp2009019
We investigated the possibility of application of FT-IR (Fourier transformed infrared spectroscopy) and FT-NIR (Fourier transformed near infrared spectroscopy) for analysis of mash parameters. Main parameters of mash were ethyl-alcohol, calcium lactate, glucose, fructose and dry matter amount (Brix degrees). Infrared spectropy was determined like a quick and relatively accurate method for control of ethyl-alcohol manufacturing process.We investigated the possibility of application of FT-IR (Fourier transformed infrared spectroscopy) and FT-NIR (Fourier transformed near infrared spectroscopy) for analysis of mash parameters. Main parameters of mash...