Kvasny Prumysl, 2015 (vol. 61), issue 4
Evaluation of czech hops harvested in 2014 - Part I: Contents of α- and β-Bitter Acids.Peer-reviewed article
Alexandr MIKY©KA, Marie JURKOVÁ
Kvasny Prum. 2015; 61(4): 106-113 | DOI: 10.18832/kp2015013 
The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2014 have been evaluated. Samples originated from all growing areas - ®atec, Úątěk and Trąice (77.3%, 10.6% and 12.1% of the hop garden areas in the Czech Republic). The main varieties, Saaz (®atecký poloraný červeňák, ®PČ), Sládek, Premiant and Agnus were cultivated on 87.2%, 6.0%, 4.2% and 0.9% of the harvest areas respectively. Samples were analyzed in accordance with the Analytica EBC, method 7.7 (HPLC), all results are given in weight% in dry matter. The average value of α-bitter acids in the Saaz hops was 0.38% (9.2% rel.) and 0.66% (18,3% rel.)...
The occurrence of "emerging" mycotoxins in brewing raw materials.Peer-reviewed article
Karolína BENE©OVÁ, Martina ČUMOVÁ, Sylvie BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Kvasny Prum. 2015; 61(4): 114-119 | DOI: 10.18832/kp2015014
"Emerging" mycotoxins are newly appearing mycotoxins, the existence of which was previously unknown. Fusaproliferin, beauvericin, enniatins, and moniliformin are metabolites of the most frequent fungi of Fusarium spp. Only limited data on these toxins exist, however, namely enniatins were detected in cereals at relatively high concentrations. Currently, research and monitoring of these mycotoxins in various raw materials and derived products have been conducted. This study summarizes the latest knowledge about the occurrence of "emerging" mycotoxins in brewing materials and their transmission to beer.
Balling alcohol factors from the perspective of contemporary brewing.Peer-reviewed article
Jan ©AVEL, Petr KO©IN, Adam BRO®
Kvasny Prum. 2015; 61(4): 120-128 | DOI: 10.18832/kp2015015
The article deals with the history of formulation of the great Balling formula and derivation of alcohol factors and attenuation quotient of which the different values are found in Balling books from 1846 and 1854. It is reported a modifi ed Balling formula, allowing direct calculation of original extract from the apparent extract and alcohol without the use of formula by Tabarie. The attenuation quotient q is useful for simultaneously growing craft breweries. The value of Balling formula is to describe the relationship between fermented and residual extract using a single measurement. This procedure has remained in stable form for over 150 years and...