Kvasny Prumysl, 2019 (vol. 65), issue 1
Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beveragesPeer-reviewed article
Iveta Šístková, Iveta Horsáková, Mariana Hanková, Helena Čížková
Kvasný průmysl 2019; 65(1) 
After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of...
Marketing communication in beer industry in the Czech Republic with respect to minibreweriesPeer-reviewed article
Monika Březinová, Zbyněk Havelka, Petr Bartoš
Kvasný průmysl 2019; 65(1)
Minibreweries are a specific group on the Czech beer market and they communicate with their customers mostly via their product – the beer. Their main asset is uniqueness and locality. Presentation of these breweries is mostly realized by financially less difficult methods. The present text deals with the problems of marketing communication of minibreweries with respect to the techniques used. Data collection was performed via electronic questionnaire in January 2017. The researched sample consisted of 350 minibreweries as of 31st December 2016. Recoverability of the questionnaires was 41% (145 minibreweries). The aim of the research was to find...
Craft brewing – is it really about the sensory revolution?Peer-reviewed article
Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Mirela Lučan, Krešimir Mastanjević
Kvasný průmysl 2019; 65(1)
The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other...
Yield and quality of two hulless barley varieties after inoculation with Fusarium culmorumPeer-reviewed article
Ivana Polišenská, Kateřina Vaculová, Ondřej Jirsa, Irena Sedláčková, Jan Frydrych
Kvasný průmysl 2019; 65(1)
The effect of F. culmorum inoculation on the yield and quality of grain of AF Cesar and AF Lucius barley varieties wasmonitored. Field experiments were conducted between 2015-2017 at two locations. In grain harvested from plots grownunder natural infection conditions, the deoxynivalenol content was very low. Inoculation caused a decline in germination, a certain reduction in yield and a change in some qualitative parameters (reduction in protein and fiber content, increase in starch content), but the effect of inoculation was weak and significantly influenced by the environment and the variety. The b-glucan content was not affected by inoculation....
Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trendsPeer-reviewed article
Alexandr Mikyška, Marie Jurková
Kvasný průmysl 2019; 65(1)
This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and the stability of the varietal characteristics. 180 hop samples were analyzed using EBC 7.7 (HPLC) method. The alpha-acid content of the most important Saaz variety (2.9% in dry matter) was identical to the 2017 harvest and 18% rel. lower than the 26-year average. The alpha-acid content of Sladek (5.0%), Premiant (4.8%), and Saaz Late (1.6%) varieties was significantly lower than the long-term average....
Nutritional composition and energy value of different types of beer and ciderPeer-reviewed article
Jana Olšovská, Karel Štěrba, Tomáš Vrzal, Pavel Čejka
Kvasný průmysl 2019; 65(1)
Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore,nutritional values of beer became an integral part of the beer label information. It specifies, in particular, the energy value stipulated by law for beer with alcohol content lower than 1.2% vol.; in some cases also the concentration of carbohydrates, particularly sugars, proteins and salt. This work is a brief practical review of nutritional composition and energy value of different beer types and discusses the contribution of individual nutrients and alcohol to the total energy value. These values were measured in 172 samples of...
Autochthonous yeasts as one of the tools to produce wines by original technologiesPeer-reviewed article
Eva Vontrobová, Petra Kubizniaková, Jaromír Fiala, Jiří Sochor, Dagmar Matoulková
Kvasný průmysl 2019; 65(1)
This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role inwine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the grape must. The composition of autochthonous microflora is influenced by many factors including interspecific interactions. Autochthonous yeast populations lend to wine flavor and taste typical for a specific geographical area. The article describes the fermentation of grape must, changes of autochthonous yeast microflora during spontaneous or combined fermentation, and includes an overview of the basic...