Kvasny Prumysl, 2010 (vol. 56), issue 5
Evaluation of pitching yeast by advanced methods.Peer-reviewed article
Martin SLABÝ, Josef ŠKACH, Jaromír FIALA
Kvasny Prum. 2010; 56(5): 226-233 | DOI: 10.18832/kp2010028 
Changes in the physiological state of yeasts during repeated pitching under different fermentation conditions were studied. Traditional Czech strains kept in the culture collection of the Research Institute of Brewing and Malting (RIBM) were tested. The control parameters for the primary fermentation were maximum temperature and pressure. The pressure is dependent on the concentration of carbon dioxide. The physiological condition of yeasts was evaluated by means of flow cytometry based on the content of trehalose and glycogen in the cell and by the determination of the acidification power (AP) of the yeasts. It was found that the yeast strains tested...
Simple polyp - henolic compounds in beers of different origins.Peer-reviewed article
Vladimír KELLNER, Pavel ČEJKA, Gabriela MARINOVA, Valentin BAČVAROV, Marie JURKOVÁ, Jiří ČULÍK, Tomáš HORÁK, Josef DVOŘÁK, Danuša HAŠKOVÁ
Kvasny Prum. 2010; 56(5): 234-238 | DOI: 10.18832/kp2010029
The aim of the study was comparation of content of simple polyphenolic compounds in beer of various origin: Czech, Bulgarian and other countries. In the first part of this study it was demonstrated that the composition of Bulgarian lager beers resemble more foreign lager beers than Czech lager beers as evident from colour, the lower attenuation difference, content of bitter compounds and total polyphenols. Obviously the composition of Czech beer is unique. The following part of the study shows the contents of simple polyphenols. The content of simple polyphenols in beers varies considerably. Up to now no relationship such as to the degree of attenuation,...
Malting quality of old barley varieties.Peer-reviewed article
Vratislav PSOTA, Lenka SACHAMBULA
Kvasny Prum. 2010; 56(5): 240-246 | DOI: 10.18832/kp2010030
Average contents of β-glucans and arabinoxylans in non malted grain of the studied old varieties were on the level of 5.1 % and 5.8 %, respectively. Lipoxygenase activity was high (187 U/g pr.) and superoxide dismutase activity varied on average around 93 U/g. Varieties were assessed from the view of current malting quality requirements. Extract was low (80.5 %), only the varieties Perun, Mars, and Rubín would fulfill today's demands. Besides the varieties stated above, the other varieties had Kolbach index on the level of 42 % and less. Amylolytic modification was in the range of 260-380 WK. Quality of wort and cytolytic modification was low....
Determimation of oxalic acid in barley and malt using the RP-HPLC.Peer-reviewed article
Karolína BENEŠOVÁ, Simona MACUCHOVÁ, Sylva BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Kvasny Prum. 2010; 56(5): 247-250 | DOI: 10.18832/kp2010031
Oxalic acid is contained as a natural component in the brewing materials. The biggest quantity is bound in a form of soluble natrium and potassium salts; with calcium ions it forms insoluble calcium oxalate. Oxalic acid present in beer, namely in a form of calcium oxalate, can even in low concentration give rise to overfoaming of beer (gushing). Oxalate content was studied in five barley varieties (Jersey, Prestige, Malz, Sebastian, and Kompakt) and malts produced from them from harvest 2007. Further, the effect of the purposefully contamination of barley caryopses with micromycetes of Fusarium spp. and following use of the fungicide were studied....