Kvasny Prumysl, 1987 (vol. 33), issue 8-9
Characteristics of Czech type beer.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1987; 33(8-9): 233-236 | DOI: 10.18832/kp1987045 
The special type of beer being called as the Czech type of beer at present originated before 100 years in the Czech territory. The sensorial characteristics of the beer are as follows, the absence of fruit, esters and perfume components of aroma and taste and a high foaming intensity. This beer has a lowed degree of attenuation, therefore a lower ethanol content and an intoxicating effect, as well. Therefore, this type of beer has an inviting effect for further drinking. On the other hand, after larger drinking its negative effect is smaller then with other beer types. This is reason of its great favour by domestic and foreign consumers.(In Czech,...
Significance of pH determination in wort.Peer-reviewed article
K. KOSAŘ
Kvasny Prum. 1987; 33(8-9): 236-240 | DOI: 10.18832/kp1987046
The increase of Ph of wort in years from 1977 to 1983 was not the problem only ofCzechoslovakiabut of our rivals too. The effect of a growing district and a variety as well as that of the year was found to be responsible for a barley microflora producing lactic acid. The effect off pH both of the soil and wort was not found. In comparison to the last 20 to 50 years, a decrease of acidity can also be a consequence of the changed malting technology (steeping). The great significance of a decreased pH of wort was proved on a laboratory scale. As the optimum, the pH value are responsible for a decrease of extract, quantity of the dissolved nitrogen but...
Possible water saving during malting.Peer-reviewed article
J. PROKEŠ, F. ILČÍK
Kvasny Prum. 1987; 33(8-9): 241-244 | DOI: 10.18832/kp1987047
The effect of water quality used for steeping on the malt quality was tested. The first recycle of steeping water affected analytical parameters of malt. The second and third water recycle has no more effect on malt parameters. The affected parameters of malt were as followed: malt extract in flour, malt extract at45 °C, relative malt extract at45 °C, quantity of soluble nitrogen in a laboratory wort and Kolbach number. The malt extract in the grist DLFU was not affected. In addition, the yield of malting increased. This fact together with an increased extract is economically significant. The findings permit to control undesirable proteolysis by a...
Significance of mash acidification for composition of hopped wort extract.Peer-reviewed article
J. ŠKACH, A. MIKYŠKA, I. ZIMOVÁ
Kvasny Prum. 1987; 33(8-9): 244-247 | DOI: 10.18832/kp1987048
The effect of mash acidification by lactic acid on the yield to boiling and the extract composition of hopped wort and beer was tested under conditions of decoction mashing on a pilot plant scale. The yield of boiling was increased by 1,4 % when the optimum pH of the mash for the main saccharolytic enzymes was used. Using a lower pH value of the mash better saccharolysis and proteolysis was achieved (i. e., the higher nitrogen content in the hopped wort and the higher grade of attenuation). It results in a lower colouring and an increase of anthocyanogens. The pH differences of standard and experimental batches are equalized during the procedure. Sensorial...
Metal significance in brewing - concentration changes during wort boiling.Peer-reviewed article
V. KELLNER, P. ČEJKA, F. FRANTÍK, L. VESELÝ
Kvasny Prum. 1987; 33(8-9): 248-250 | DOI: 10.18832/kp1987049
Changes in K, Na, Mg, Ca, Fe, Cu, Zn and Mn concentration during boiling procedure (from raw-materials to wort) were observed in experiments performed on a pilot plant scale. It was found that in majority of observed elements, except those of K, Na and partially those of ca and Mg, only a very low fraction (below 10 %) came from malt to wort and hopped wort. The majority of these elements was precipitated in spent grains, further fraction then in cooler sludge. The article forms the first part of complex studies that are focused and a significance of the individual element in brewing and malting.(In Czech, English summary only)
Interactions of polyphenols with proteins during hop boiling.Peer-reviewed article
J. ŠKACH, A. MIKYŠKA
Kvasny Prum. 1987; 33(8-9): 251-254 | DOI: 10.18832/kp1987050
The effect of polyphenols compounds of malt and hops on the protein precipitation during hop boiling was tested on a laboratory scale. The quantity of the individual and in the complexbounded polyphenols in congress wort, polyphenols extract of hops and boiled raw materials and hopped wort was tested by the protein precipitation with uranyl acetate. Polyphenols extract of hops consists of more complex polyphenols and proteins that are thermaly resistent. Wort consists of large quantity of single polyphenols which are resistent to the polymerization changes during the boiling as well as do not react with proteins to compounds being unstable in the solution....
Higher yields of bitter substances from hop using kieselguhr during hop boiling.Peer-reviewed article
J. KUBÍČEK
Kvasny Prum. 1987; 33(8-9): 254-259 | DOI: 10.18832/kp1987051
Using a combination of hop cones and standard hop extract followed by a classical cooling procedure of hopped wort the replacement of about 13 % of hops by kieselguhr resulted in evident changes of intensity and characteristic of bitterness and further changes in sensorial and physico-chemical properties of beers. It was found in 91 batches performed on an industrial scale in the production of 10 % pale beers. Using a combination of granulated hops and hop extract followed by the Whirlpool the replacement of about 8 % of hops by kieselguhr permits to achieve the same results in a production of 11 % beers. The results of exactly performed 5 batches...
Collection of brewer's yeasts.Peer-reviewed article
J. VERNEROVÁ, V. KURZOVÁ
Kvasny Prum. 1987; 33(8-9): 259-262 | DOI: 10.18832/kp1987052
The collection of brewer's yeasts RIBM, situated in Research Institute of Brewing and Malting inPrague, preserves pure cultures of production strains from all the Czechoslovak breweries, other production strains including some foreign ones and yeast cultures significant for basic and applied research. The collection belongs to Federation of Czechoslovak Collections of Microorganisms byAcademyofScience. It serves to the needs of brewing industry and research. It provides pure cultures of brewer's yeast for the breweries and other customers for the research and pedagogic needs.(In Czech, English summary only)
Beer production using immobilized yeasts.Peer-reviewed article
M. KAHLER, B. PARDONOVÁN, M. POLEDNÍKOVÁ, H. ŠEDOVÁ
Kvasny Prum. 1987; 33(8-9): 262-266 | DOI: 10.18832/kp1987053
A beer production with immobilized yeasts using batch procedure was tested on a pilot plant scale. The results proved the same beer quality in comparison to the standard beers. The typical sign of wort fermentation with immobilized yeast was a lower content of esters and higher alcohols. Diacetyl concentration in experimental beers did not cease the threshold value of the receptively. The verification of the results on a large scale will be performed in the Prague Breweries in Holešovice.(In Czech, English summary only)
Application of cylindro-conical FV in brewing.Peer-reviewed article
M. KAHLER, T. LEJSEK
Kvasny Prum. 1987; 33(8-9): 266-269 | DOI: 10.18832/kp1987054
Cylindro-conical vessels become still more wide-spread in the beer production due to its simple and effective sanitation. The application of these vessels in one-stage and two-stage procedures are discussed. Also the construction and operation of the vessels with aspect to the technology are discussed. The vessel equipped for the one-stage procedure has the highest investment costs but its application is most flexible. An advantage of the one-stage procedure in comparison to the two-stage ones is in lower production costs.(In Czech, English summary only)
Changes of carbonyl compound during after-fermentation.Peer-reviewed article
J. VOBORSKÝ, M. KAHLER
Kvasny Prum. 1987; 33(8-9): 269-274 | DOI: 10.18832/kp1987055
Concentration changes of 25 carbonyl and volatile compounds were observed during the after-fermentation of 10 and 12 % beers made from malt and unmalted grain. The results are represented in the form of diagrams. These experiments comprise four series of wort that were prepared by a unit mashing process. The throw of the substituted worts contained besides malt 12 % of saccharose and 8 % of barley grist. The conditions of mashing, fermentation and after-fermentation were the same in all four batches. From analytical results follows: the optimum length of the procedure is for 12 % beers prepared from unmalted grain 50 days, for beers prepared from malt...
Theoretical basis for control of kieselguhr dosage during beer filtration.Peer-reviewed article
J. VOBORSKÝ, J. ŠURÁŇ
Kvasny Prum. 1987; 33(8-9): 275-278 | DOI: 10.18832/kp1987056
The relation between the turbidity of non-filtered beer and the yeast content permits the use of nephelometric measurement. A fluctuation of the yeast quality affects the pressure increase during filtration. From filtration experiments interrelations among the yeast content, kieselguhr dosage, pressure increase and beer clarity were determined. These data were used for a control of the kieselguhr dosage according to the turbidity of non filtered beer.(In Czech, English summary only)
Determination and content of anthokyanogens in brewing materials.Peer-reviewed article
A. BARTKO, S. HONSOVÁ
Kvasny Prum. 1987; 33(8-9): 279-283 | DOI: 10.18832/kp1987057
The methods for the anthocyanogenos determination by hydrolysis with a mixture of butanol - HCl followed by a reaction with p-dimethylaminocinnamaldehyde were modified to permit the determination in solid and liquid samples. The extraction of barley and malt is performed with 75 % acetone and 10 mmol HCl . l-1. Anthocyanogens are sorbed from extracts and water solution and then are purifired in batch extract columns Presep-1 (packing SiC18). Varieties of Czech early barleys differ in the content of anthocyanogens only a little. Their average values in malt are in a range of about 110 mg in100 g.(In Czech, English summary only)
Lower alkylamines in beer and malt and their determination by gas adsorption chromatography.Peer-reviewed article
J. ČULÍK, V. KELLNER, B. ŠPINAR, F. FRANTÍK
Kvasny Prum. 1987; 33(8-9): 283-286 | DOI: 10.18832/kp1987058
The role of lower alkylamines in beer and malt and the methods of their determination are discussed. A new isolation method of alkylamines from natural matrix and their determination by the method of gas adsorption chromatography is described. The new method was successfully tested in the determination of lower alkylamines in beer and malt.(In Czech, English summary only)