Kvasny Prumysl, 1995 (vol. 41), issue 12
The changes of significant beer properties through potassium peroxosulphate oxidation.Peer-reviewed article
J. ŠAVEL, M. PROKOPOVÁ, D. ZDVIHALOVÁ
Kvasny Prum. 1995; 41(12): 374-379 | DOI: 10.18832/kp1995024 
Changes in colour, colloidal stability, flavour properties and beer aroma after oxidation through potassium peroxosulphate are discussed. Potassium peroxosulphate solution was being dosed into bottles containing beer (0,01 - 0,05 %) and after their sealing the bottles were warmed up for 1 to 3 days at 30 - 50 °C. Potassium peroxosulphate admixture manifested itself through colour enhancement oxidation aroma intensity and colloidal stability decrease. Beer colour underwent changes from yellow to red-brownish, beer aroma from touch of sweetness to cardboard, pungent, bity and caramel aroma of old beer. The described method allows a rapid evoking of beer...
Current problems of high-energy consumption in Czech breweries and malt houses.Peer-reviewed article
J. CUŘÍN, B. KOCAR
Kvasny Prum. 1995; 41(12): 379-383 | DOI: 10.18832/kp1995025
Summary of experience obtained during energetics audits in czech breweries performed within the framework of action "Energetics Efficacy in Breweries" financed through PHARE means. From the investigation followed that considerable energy savings can be reached by partial improvements of the present state without great investment costs. In is true that solving the situation by replacing inefficient equipment for more effective ones seems to be perfect from the engineering point of view, but it is economically very demanding.(In Czech, English summary only)