Kvasny Prumysl, 2014 (vol. 60), issue 11-12
Changes in phosphorus content in barley grain and malt.Peer-reviewed article
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ
Kvasny Prum. 2014; 60(11-12): 282-284 | DOI: 10.18832/kp2014027 
During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination. During kilning, malt phosphatases release inorganic phosphases from phytates to wort, phosphases contribute to maintaining the optimum pH for most of the malt enzymes. During fermentation, phosphates in wort are required by brewery yeasts for their metabolism. Phosphorus content in barley grain and malt produced was studied in two barley varieties from five localities. During malting decline to 3 % of the total phosphorus content in grain was detected. The decline was caused mainly by passing storage...
Microbiology of brewing - Strictly anaerobic bacteria Megasphaera, Pectinatus, Zymophilus and Selenomonas and methods for their detection.Peer-reviewed article
Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ
Kvasny Prum. 2014; 60(11-12): 285-294 | DOI: 10.18832/kp2014028
Strictly anaerobic bacteria capable of spoiling beer or contaminating brewer's yeast belong to the genera Megasphaera, Pectinatus, Selenomonas and Zymophilus. This article gives an overview of basic morphological and physiological properties of this group of bacteria, describes the sites of their occurrence in the brewing operation and their ability to spoil beer. It also describes various methods for detection and identification of these microbes - cultivation methods, methods based on PCR, MALDI-TOF MS, and others.Strictly anaerobic bacteria capable of spoiling beer or contaminating brewer's yeast belong to the genera Megasphaera, Pectinatus, Selenomonas...
Microbreweries as Attractive Tourist Destinations in the Czech Republic.Peer-reviewed article
Josef VACL
Kvasny Prum. 2014; 60(11-12): 297-306 | DOI: 10.18832/kp2014029
Beer is historically the most popular beverage on the territory of the current Czech Republic and has over a thousand years of production tradition. It was a major export commodity in the past, and it still maintains this status today as it spreads the country's fame in the world. Foreign tourists consider beer to be the country's second biggest attraction, after the historic sites. The emergence of microbreweries has become the phenomenon of the last five years. We believe that microbreweries represent an attractive but so far little exploited potential for tourism development. In many cases they become a point of interest for tourists that enriches...
The Brewery Holba - 140 years.Peer-reviewed article
Milan STAREC
Kvasny Prum. 2014; 60(11-12): 307-314 | DOI: 10.18832/kp2014030
The Article is focused on the history of one most important Moravian brewery. The main attention is paid to the relative wealth and technology aspects of beer production in Hanušovice brewery. The separate chapter is dedicated to the detailed description of the modern brewery Holba and the beer filling lines in the fifties of the 20th century.(In Czech, English summary only)
From other journals.Not peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2014; 60(11-12): 317-325
Abstracts of papers from scientifical and professional journals(In Czech)