Kvasny Prumysl, 2016 (vol. 62), issue 5
Barley Varieties Registered in the Czech Republic after Harvest 2015Peer-reviewed article
Vratislav PSOTA, Olga DVOŘÁČKOVÁ, Lenka SACHAMBULA, Milan NEČAS, Markéta MUSILOVÁ
Kvasny Prum. 2016; 62(5): 146-151 | DOI: 10.18832/kp2016019 
After harvest 2015, following spring barley malting varieties were registered in the Czech Republic: Libuše, Manta, Pionier, and Tango; the variety Manta was recommended for production of beer with the PGI "České pivo" (Czech Beer). The highest extract content (83.3 %) was exhibited by the varieties Libuše and Tango. The varieties Libuše, Pionier, and Tango exhibited the above average to optimal level of proteolytic, amylolytic and cytolytic modification. The variety Manta fulfilled the requirements specified in the application for PGI "České pivo" (Czech Beer). In addition, non-malting spring barley variety STRG 774/11 (Aligator) will be registered.
Barley Varieties Registered in the Slovak Republic after Harvest 2015Peer-reviewed article
Vratislav PSOTA, Lenka SACHAMBULA, Marián SVORAD, Markéta MUSILOVÁ
Kvasny Prum. 2016; 62(5): 152-156 | DOI: 10.18832/kp2016020
After three-year tests (2013-2015) following malting barley varieties were registered in the Slovak Republic: Michelle, SK Levitus, SU Gesine, and Tango. The highest extract content was exhibited by the varieties SK Levitus (83.5%), Michelle (83.3%), and Tango (83.3%). All the studied varieties exhibited very good to optimal level of proteolytic and amylolytic modification. The highest levels of final apparent attenuation were recorded in the variety Tango (83.2%). The level of degradation of cell walls given by friability was at the optimal level in all the studied varieties (84-93%). β-glucan content in wort moved from 82-225 mg/l. The studied...
Analysis of Essential Oils Usable for Fortification of Food ProductsPeer-reviewed article
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Helena PLUHÁČKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ
Kvasny Prum. 2016; 62(5): 157-160 | DOI: 10.18832/kp2016021
Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass...