Kvasny Prumysl, 1984 (vol. 30), issue 1
New methods for malt checking. Determination of SO2 and colour after boiling.Peer-reviewed article
M. NENTWICHOVÁ, A. DOLE®ALOVÁ
Kvasny Prum. 1984; 30(1): 6-9 | DOI: 10.18832/kp1984001 
New methods for determination of malt quality and compounds a limited content are described in this article. The determination of SO2 was introduced in a last period when the content of nitrosamines was decreased due to sulphitation of malt. The described method is based on the principle of the displacement of SO2 from the whole grains with phosphoric acid in an atmosphere of nitrogen with its following determination by titration. Reproducibility of this method is very high. The colour after boiling is a criterion requested especially by European customers. A principle of this method is the boiling of congress wort under standard...
Utilization of results from microbiological analyses to an increase of beer stability.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1984; 30(1): 10-13 | DOI: 10.18832/kp1984002
A review of factors which influence the beer stability is given among these factors belong temperature, type of microorganism, number of microorganisms in bottled beer, physiological state of microorganisms and beer composition. Problems concerning hygiene of tubes, vessels, and filling machines are discussed from the standpoint of an achievement of the high beer stability.(In Czech, English summary only)
Influence of some activators on the fermentation of must containing residual fungicides.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1984; 30(1): 14-17 | DOI: 10.18832/kp1984003
The inhibitory effect of Botrytis-active fungicide on the alcoholic fermentation may be tempered or almost fully eliminated by the activator originating from the fully eliminated by the activator originating from the hyphal fungus Botrytis cinerea. By 100-300 mg . l-1 of the activator the fermentation starts as well as the whole course of fermentation, first of all the first phase of tumultuous fermentation of grape musts containing residual fungicides, may be considerably stimulated. Thiamin and ammonium phosphate have little or no stimulating influence on the fermentation rate.(In Slovak, English summary only)
Chemical treatment of straw for fooder and microbiological aims. I. Biological characteristics of straw and its chemical treatment.Peer-reviewed article
J. PELECHOVÁ, D. FABIÁNOVÁ, J. STANĚK, J. ®ĎÁRSKÝ, T. SOKOLOV
Kvasny Prum. 1984; 30(1): 17-22 | DOI: 10.18832/kp1984004
A partial degradation of lignocellulose from wheat and barley straw was determined using alkaline reaction with sodium lye. The partial determination of lignocellulose was determined from the swelling of the cell walls. Such cells are better degraded with cellulolytic enzymes present in ruminants. After hydrolysis of these types of straw with diluted sulphuric acid at the temperatures of 120-160 °C, hydrolyzates with various content of monosaccharides were obtained. The course of a release of glucose, xylose and arabinose during a degradation of hemicellulose and lignocellulose was detected using liquid chromatography. The hydrolysis in the absence...