Kvasny Prumysl, 2013 (vol. 59), issue 3
Determination of fatty acids in beer by fast routine analyse.Peer-reviewed article
Tomáš HORÁK, Jiří ČULÍK, Marie JURKOVÁ, Pavel ČEJKA, Jana OLŠOVSKÁ
Kvasny Prum. 2013; 59(3): 58-62 | DOI: 10.18832/kp2013006 
Fatty acids in beer originate not only from raw materials but their content depends also on the duration of fermentation. An increased content of fatty acids during fermentation of wort can influence the quality of final beer. For this reason it is necessary to use a fast and routine analytical method for the determination of their concentration in beer or hopped wort. This paper presents a suitable procedure based on solid phase extraction (SPE). The final determination of fatty acids was carried out using faster gas chromatography with silica capillary column of 0.18 mm internal diameter. Flame ionization detector (FID) was used for the detection....
Comparison of carbon dioxide determination measured by different methods.Peer-reviewed article
Jana OLŠOVSKÁ, Karel ŠTĚRBA, Pavel ČEJKA
Kvasny Prum. 2013; 59(3): 63-68 | DOI: 10.18832/kp2013007
The carbon dioxide content in beer is of great importance in terms of its sensory properties and its measurements provide an important criterion for assessing the quality of beer. The wide range of methods currently used for carbon dioxide determination differ in the principles of measurement as well as in reproducibility, laboriousness, time requirements and also in acquisition and operation costs of the requisite instrumentation. This article compares the results, accuracy, and laboriousness of three methods for determination of carbon dioxide in beer based on the measurement of pressure, volume expansion and thermal conductivity. The differences...