Kvasny Prumysl, 2017 (vol. 63), issue 2
The Heritage of Traditional Superior Beers from the Visegrad Group CountriesPeer-reviewed article
Jaromír FIALA, Daniela ŠMOGROVIČOVÁ, Gabriella KUN-FARKAS, Edyta KORDIALIK-BOGACKA, Jiří VINOPAL
Kvasny Prum. 2017; 63(2): 46-51 | DOI: 10.18832/kp201706 
Preferences in the consumption of food and drinks can change according to eating habits. A consumer test with total 320 participants held in the countries of the Visegrad Group (Visegrad Four) in April 2016 confirmed, however the popularity of regional beers, particularly those with a medium original wort extract (about 11.5 to 12.0 % wt), with medium to high bitterness, high body-fullness, high carbonation and medium alcohol content. Some groups of participants had different preferences but the beers with lower bitterness, lower original wort extract and lower sharpness were generally rated lower.
Storage of Pitching Yeast in BreweryPeer-reviewed article
Jana KOPECKÁ, Petra KUBIZNIAKOVÁ, Lukáš FIDRICH, Dagmar MATOULKOVÁ
Kvasny Prum. 2017; 63(2): 52-56 | DOI: 10.18832/kp201707
This article deals with the issue of pitching yeast storage in brewery. The storage conditions before its repitching are a key factor for the quality of the final product. A short overview of factors affecting viability and vitality of yeast during its storage is given, as well as the effect of the way and temperature of its storage on the following fermentation. The stirring of yeast during the storage and acid washing treatment are also discussed.
The Assessment of Hordein Variability in Czech Spring Barley VarietiesPeer-reviewed article
Jana BRADOVÁ, Vratislav PSOTA
Kvasny Prum. 2017; 63(2): 57-63 | DOI: 10.18832/kp201708
The allele variability of the hordein controlled by Hrd A, Hrd B, and Hrd F loci was investigated in Czech spring barley varieties using starch gel electrophoresis. The studied set included landraces, old varieties and modern varieties. A total of 34 hordein alleles were detected in the set of 70 barley varieties. Identified hordein alleles created totally 43 electrophoretic patterns. Hordein allelic variability of the complete set expressed as an index of genetic variability (H) was 0.941. The genetic variability index (H) of modern barley varieties was 0.946 while in landraces and old varieties on average lower variability was...
Malting Barley Grain Quality in the Czech Republic, Crop 2016Peer-reviewed article
Ivo HARTMAN
Kvasny Prum. 2017; 63(2): 64-69 | DOI: 10.18832/kp201709
Quality parameters were assessed in 251 samples of malting barley from crop 2016 according to the standard ČSN 46 1100-5. Average contents of nitrogenous substances and starch were 11.6 % and 63.9 %, respectively. Sieving fractions above 2.5 mm achieved the average value of 92.0 %. Compared to crop 2015, a higher occurrence of physiologically, biologically and thermally damaged grains and grains with black tips was found. The occurrence of visible and hidden sprouting and with this defect associated loss of germinating capacity of grain during storage represents the highest risk for crop 2016.
History and Progress of Barley Breeding in SládkovičovoPeer-reviewed article
Vratislav PSOTA, Tomáš KRAJČOVIČ, Klára KRIŽANOVÁ, Lenka SACHAMBULA
Kvasny Prum. 2017; 63(2): 70-80 | DOI: 10.18832/kp201710
Study summarizes the results of agronomical and malting parameters of spring malting barley varieties bred in the Breeding Station Sládkovičovo in the period of 1938-2010. Progress in breeding was reflected in the year-on-year increase in grain yield by 0.024 t/ha, thousand grain weight by 0.07 g, sieving fractions above 2.5 mm by 0.14 percentage points (pp), further, year-on-year reduction in plant height by 0.18 cm and nitrogenous substances content by 0.03 pp were recorded. Year-on-year increase in extract content by 0.055 pp, apparent final attenuation by 0.07 pp, Kolbach index by 0.11 pp and relative extract by 0.09 pp were identified. The year-on-year...
"Give God Czechs fortune!" Czech Nationalism in BrewingPeer-reviewed article
Jan GRISA
Kvasny Prum. 2017; 63(2): 81-84 | DOI: 10.18832/kp201711
The study deals with the nationalism in brewing at the end of the 19th and the begining of the 20th centuries. The main focus lies on breweries foundation made by national impulse and on the connection between these breweries and another elements of Czech national life. Some specifics of these companies are mentioned too. For example personnel structure, trade policy etc. A part of the study deals with nationalistically tinged brewing periodicals and attention is also paid to antisemitism in brewing. Der Artikel befasst sich mit dem Nationalismus im Brauwesen am Ende des 19. Jahrhunderts und am Anfang des 20. Jahrhunderts. Die Hauptbetonung liegt auf...
V4 workshop – Heritage of traditional beverages quality Prague, November 9–10, 2016Not peer-reviewed article
Research Institute of Brewing and Malting, Plc.
Kvasny Prum. 2017; 63(2): 85-86
Abstracts
drinktec 2017Not peer-reviewed article
www.drinktec.com
Kvasny Prum. 2017; 63(2): 88
From other journalsNot peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2017; 63(2): 89-97