Kvasny Prumysl, 2018 (vol. 64), issue 2
Low-Molecular Weight Proteins in Malt and GushingPeer-reviewed article
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Pavla MYSLIVCOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ
Kvasny Prum. 2018; 64(2): 46-49 | DOI: 10.18832/kp201811 
Gushing - overfoaming of beer - can be affected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins ( LTP) and hydrophobins - products of microscopic filamentous fungi. For the experiment, barley samples, intermediaries of malting and malt were used. Proteins extracted from the samples were subsequently separated with the SDS-PAGE method with the TRIS-tricine buffer system. Character of the change in the content of the low-molecular weight proteins during malting was studied. The studied relationships between the low-molecular weight proteins, gushing potential and microbiological contamination of samples...
Brewing Microbiology – Bacteria of the Genera Bacillus, Brevibacillus and Paenibacillus and Cultivation Methods for their Detection – Part 1Peer-reviewed article
Martina BROŽOVÁ, Petra KUBIZNIAKOVÁ, Dagmar MATOULKOVÁ
Kvasny Prum. 2018; 64(2): 50-57 | DOI: 10.18832/kp201813
Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and finished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention...
Determination of Sugars and Saccharides in BeerPeer-reviewed article
Marie JURKOVÁ, Jana OLŠOVSKÁ, Pavel ČEJKA
Kvasny Prum. 2018; 64(2): 58-64 | DOI: 10.18832/kp201812
The concentration of total saccharides including polyols and sugars belongs to one of the main values of basic nutrition labelling information of food as well as beer. The article informs about the method of these compounds, describes its chemical and analytical principles, validation parameters and clearly explains how the method is applied in the beer analysis.
Determination of 5-Hydroxymethylfurfural and Saccharides in MeadPeer-reviewed article
Miroslava JURIČOVÁ, Soňa ŘEZKOVÁ, Kamila MORAVCOVÁ, Jan FISCHER, Lenka ČESLOVÁ
Kvasny Prum. 2018; 64(2): 65-70 | DOI: 10.18832/kp201807
This work is focused on determination of 5-hydroxymethylfurfural (HMF), glucose, fructose and sucrose in meads. Reversed-phase high performance liquid chromatography with spectrophotometric detection was used for the separation of HMF. Saccharides were separated using hydrophilic interaction liquid chromatography with refractive index detector. These techniques were employed for determination of the content of HMF and saccharides in 23 samples of meads obtained from different producers. The content of these compounds is strongly dependent on the technological process of mead production and could be used as a marker of mead quality. The content of HMF...
Test of Wine JellyPeer-reviewed article
Radek SOTOLÁŘ, Oldřiška SOTOLÁŘOVÁ, Michal KUMŠTA
Kvasny Prum. 2018; 64(2): 71-75 | DOI: 10.18832/kp201809
The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the traminer aromatic variety Pálava and red wine of fruity aromatic variety Regent. Gelling agents chosen were: a commonly available agar (for harder consistency), a confectionery jelly (carrageenan + carobin - vegetable gelatin) and pork gelatin. Full doses of the gelling agent (as specified by the manufacturer) and half-doses were tested. Basic analytical determinations were carried out for the selected...
The Impact of Microbreweries on Travel in the Czech RepublicPeer-reviewed article
Josef VACL
Kvasny Prum. 2018; 64(2): 76-87
Microbreweries are in many cases becoming a tourist attraction, which enriches the offered places of interest and services in both small and large municipalities in the Czech Republic. In a questionnaire Inquiry realized in the first half of 2017, we wanted to find out what services the microbreweries offer, how they communicate and towards whom, and what they do to make their offer more attractive for travel agencies and carriers, and how their cooperation with municipalities and towns develops. We also enquired about the opinions of representatives of municipalities regarding the role of microbreweries in travel and how they perceive the cooperation,...
Brewing-law Burghers – Part 2: Ban on tapping foreign beer and other legal problemsPeer-reviewed article
Filip VRÁNA
Kvasny Prum. 2018; 64(2): 88-93 | DOI: 10.18832/kp201808
The second part of our study points to some legal problems associated with the societies of brewing-law burghers. One of the problems was the ban on tapping foreign beer, which was commonly found in society statutes. The author extensively maps the case law of the Austro-Hungarian Empire and the first Czechoslovak Republic. He deals with court rulings in the field of tax regulations, transfers of property rights, or relations of breweries to the innkeepers. The study documents that, in some cases, case law has changed over time. It also describes in several cases the internal functioning of the brewing-law burgher societies.
From other journalsNot peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2018; 64(2): 94-99