Kvasny Prumysl, 1976 (vol. 22), issue 3
Factors contributing to fast fermentation and maturing of beer in tapering cylindric tuns.Peer-reviewed article
O. MÜCKE, G. ANNEMÜLLER
Kvasny Prum. 1976; 22(3): 51-56 | DOI: 10.18832/kp1976009 
The authors analyze some factors contributing to fast fermentation and shorter maturing period of beer, as e.g. initial quality of wort, pitching method, efficiency of measures reducing formation of fermentation secondary products, concentration of seeding yeast and technologic parameters of the processes. Experiments which have been carried out on industrial scale confirm that the maturing period can be reduced to 4-5 days. The results of experiments have been evaluated by applying both simple and multiplicative regression and correlation analyses. It has been established that the proposed method of fast fermentation and reduced maturing time in high...
Polyphenols and important analytic criteria applied to specify the quality of malt.Peer-reviewed article
H. VRTĚLOVÁ, A. DOLEŽALOVÁ
Kvasny Prum. 1976; 22(3): 56-58 | DOI: 10.18832/kp1976010
At present much attention is being paid by research workers to the study of polyphenols. Various barley varieties have different concentration of polyphenols, which is not determined only by inherent properties of the variety in question but depends also on many other factors as e.g. soil composition, climatic conditions, growing methods etc. Within certain limits their amount in malt can be controlled by malting technology. Analytic determination of polyphenols is rather difficult. The working group of EBC, formed to study turbidity problems, have chosen from a number of proposed methods one which is both simple and provides reproducible results....
Conclusions drawn from systematic study of molasses used for making bakery yeast and of its quality.Peer-reviewed article
S. HUNČÍKOVÁ
Kvasny Prum. 1976; 22(3): 58-62 | DOI: 10.18832/kp1976011
The authoress has for several years assesses the quality of sugar beet molasses which is at present one if the principal raw materials used for making bakery yeast. Modern farming methods, differing substantially from traditional ones have pronounced effects upon molasses composition and, consequently, upon the required processing technology. The article deals with the main changes of the molasses quality which have recently occurred. Owing to existing difficulties the distilling and yeast industries look for efficient stimulants capable to increase the yield of biologic substance and for new molasses processing technology to suppress undesirable effects...
Analyzing aroma of non-alcoholic beverages by means of gas chromatography.Peer-reviewed article
J. FARKAŠ, J. HRIVŇÁK
Kvasny Prum. 1976; 22(3): 63-67 | DOI: 10.18832/kp1976012
The first part of the article deals generally with the problems related to the aromas of various beverages and with factors making their correct specification very difficult. Aroma is an important property, since it is one the taste components and determines organoleptic quality of given beverages. Gas chromatography can be used to advantage to analyze aroma and evaluate its merits and demerits. For their research works the authors have a gas chromatograph [Fractovap mod. G 1, manufactured by Carlo Erba, Milano] with a flame type ionization detector. After freezing the mixture of aroma components is analyzed on a capillary column containing polyethylenglykol...