Kvasny Prumysl, 2015 (vol. 61), issue 3
Classification of Czech hops according to their contents of prenylflavonoids.Peer-reviewed article
Karel KROFTA, Světlana VRABCOVÁ, Lenka MRAVCOVÁ, Pavel DOSTÁLEK, Marcel KARABÍN, Lukáš JELÍNEK, Tereza HUDCOVÁ
Kvasny Prum. 2015; 61(3): 62-68 | DOI: 10.18832/kp2015010 
The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these substances. This study deals with the long-term monitoring of the prenylflavonoids and α-bitter acids contents and their ratios in the whole spectrum of domestic hop varieties as well as with changes in these parameters during storage and hop processing. It was confirmed that the newly cultivated Agnus and Vital varieties are the varieties with the highest contents of prenylated flavonoids. As a...
Quality of malting barley from harvest 2013 in the Czech Republic.Peer-reviewed article
Ivo HARTMAN
Kvasny Prum. 2015; 61(3): 69-74 | DOI: 10.18832/kp2015011
Quality of malting barley from harvest 2013 in the Czech Republic was evaluated. The quality parameters of barley samples were determined, malting was conducted in the laboratory micromalting plant and malt quality parameters were assessed. The weather during harvest of barley was favorable and grain was without physiological and biological damage. The barley samples had good protein content and average starch content. Malt had favorable quality parameters with zero gushing potential and extract content in malt was favorable even at average starch content of barley grain. Lower values of wort color were detected and the problem of the year was a high...
Lactic acid bacteria and cultivation methods of their detection - Part I.Peer-reviewed article
Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ
Kvasny Prum. 2015; 61(3): 76-88 | DOI: 10.18832/kp2015012
Lactic acid bacteria form a very heterogeneous group of bacteria, some of which may be present as contaminants in beer brewing. We provide here an overview of basic morphological and physiological properties of these microorganisms. Their habitat in the brewing operations and their ability to spoil beer are also described. The article also describes the use of various culture media - their composition, availability and results of comparative studies are discussed
From other journals.Not peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2015; 61(3): 89-96
Abstracts of papers from scientifical and professional journals(In Czech).