Kvasny Prumysl, 2017 (vol. 63), issue 3
Barley Varieties Registered in the Czech Republic after Harvest 2016Peer-reviewed article
Vratislav PSOTA, Olga DVOŘÁČKOVÁ, Lenka SACHAMBULA, Milan NEČAS, Markéta MUSILOVÁ
Kvasny Prum. 2017; 63(3): 110-117 | DOI: 10.18832/kp201712 
In 2016, following spring barley malting varieties were registered in the Czech Republic: Soulmate, Remark, Pop, Leenke, and LG Monus. The variety LG Monus fulfilled the requirements given in the application for the protected geographical indication "České pivo". The highest extract content in malt was exhibited by the varieties Soulmate (84.1%) and Leenke (83.6%). The varieties Soulmate, Remark, Pop, and Leenke exhibited the above average to optimal level of proteolytic, amylolytic and cytolytic modification. Further, non-malting varieties of spring barley Ovation and Forman were registered.
The Barley Variety Registered in the Slovak Republic after Harvest 2016Peer-reviewed article
Vratislav PSOTA, Lenka SACHAMBULA, Marián SVORAD, Markéta MUSILOVÁ
Kvasny Prum. 2017; 63(3): 118-120 | DOI: 10.18832/kp201713
Optimization of Determination of Dimethyl Sulfide in Wort and BeerPeer-reviewed article
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENE©OVÁ
Kvasny Prum. 2017; 63(3): 121-125 | DOI: 10.18832/kp201714
Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in beer can adversely affect its organoleptic properties. Dimethyl sulfide (DMS) is one of the most studied volatile sulphur compounds in beer; therefore a suitable analytical method for monitoring DMS content is necessary. The static headspace method coupled to gas chromatography with flame photometric detector (HS-GC-FPD) used for the determination of DMS content in wort and beer was optimized and validated....
Progress in Breeding of Spring Barley for Malting Quality in the Breeding Station HrubčicePeer-reviewed article
Radim KORHOŇ, Vratislav PSOTA
Kvasny Prum. 2017; 63(3): 126-133 | DOI: 10.18832/kp201715
The study assesses the quality of spring barley malting varieties bred in the Breeding Station in Hrubčice. After 60 years of breeding, extract content, the level of relative extract at 45 °C, and Kolbach index increased by 2.2, 2.4, and 4.2 percentage points respectively. Diastatic power increased by 60.6 WK units. Wort quality improved by 2.8 percentage points and the friability level by 6.8 percentage points; β-glucan content in wort reduced by 23.0 mg/l but this was not statistically signifi cant. The varieties contributed to the improvement of extract content in wort from 12.34%, to the level of relative extract at 45 °C from 4.84% and Kolbach...
Plazmové technologie v potravinářském průmyslu: mini-reviewPeer-reviewed article
Petr BARTO©, Pavel KŘÍ®, Zbyněk HAVELKA, Andrea BOHATÁ, Pavel OL©AN, Petr ©PATENKA, Vladislav ČURN, Miroslav DIENSTBIER
Kvasny Prum. 2017; 63(3): 134-138 | DOI: 10.18832/kp201716
Plasma treatment is an interesting technology with many potential applications in industry. At present, more and more often we encounter papers that deal with utilization of plasma technology in food industry. This mini-review provides an overview of the latest developments in this area. At the beginning the principles of plasma interaction with solid surfaces are shortly discussed. The next chapters are focused on sterilization of food from bacteria and fungi. The influence of plasma treatment on the food quality and nutritional parameters is discussed in last section.
Effect of Yeasts on Aromatic Profiles of wines from 'Cabernet' Grapevine CultivarsPeer-reviewed article
Radek SOTOLÁŘ, Lubomír LAMPÍŘ
Kvasny Prum. 2017; 63(3): 139-147 | DOI: 10.18832/kp201717
Recently, the popularity of lighter, but enough structural red wines with expressive varietal aroma has been increasing. This is due to the fact that most wineries produce their wines using a universal or very similar yeast. There were three varieties chosen for the experiment. All the varieties have very strong varietal character - the Cabernet type, namely 'Cerason', 'Cabernet Moravia' and 'Cabernet Sauvignon'. The musts from these varieties were inoculated with three most commonly used active wine yeast (+ spontaneously fermented control variant), which are recommended to emphasize the varietal aroma in the wines. After six months, the sensory analysis...