Kvasny Prumysl, 1996 (vol. 42), issue 11
New aspects of varieties composition of hops in the Czech Republic.Peer-reviewed article
V. FRIC
Kvasny Prum. 1996; 42(11): 344-345 | DOI: 10.18832/kp1996026 
The paper outlines historic development together with present situation of hops cultivation. Problems arising with this theme are described and given a survey of methods with which the cultivation working place endeavours to challenge these problems. The contribution of the meristem planting stock is discussed together with the properties and biochemical characteristics of the new varieties - Premiant, Bor and Sládek. The publication has been elaborated on the basis of the author's lecture given on the 28th Brewing and Malting seminar held in Pilsen (September 1996).(In Czech, English summary only)
A Study of Dimethylsulphide Formation During Malting.Peer-reviewed article
J. ©USTA, P. HAVLOVÁ
Kvasny Prum. 1996; 42(11): 346-349 | DOI: 10.18832/kp1996027
The dimethylsulphide formation during kilning, its dependance on moisture content and its distribution in malt gram is described by the authors. The method based on gas chromatography was used for dimethylsulphide content monitoring. (In Czech, English summary only)
CO2 Recovery Plant (Part 2).Peer-reviewed article
B. HAFFMANS
Kvasny Prum. 1996; 42(11): 350-353 | DOI: 10.18832/kp1996028
In this article tasks and potential of CO2 recovery plant are examined. CO2 recovery plants are increasingly employed by breweries due to their advantages. In the first part reasons for CO2 recovery are discussed from point of view of costs as well as quality. Further basic requirements on CO2 quality as well as basic parameters for dimensioning of CO2 recovery plant are discussed. In the second part design of CO2 recovery plant and function of its components is described. At the end special techniques for oxygen removal from CO2 are presented.(In Czech, English summary only)
A study of methods with respect to malt spent grains utilisation for food purposes.Peer-reviewed article
C. DANI©OVÁ, D. SLÁDEKOVÁ
Kvasny Prum. 1996; 42(11): 354-357 | DOI: 10.18832/kp1996029
Malt spent gram as a waste brewery product is being as a rule used for feeding purposes. Owing to its fibrous material and proteins high content it can be as well used for human nutrition, especially as an additive during bakery products production. The pa- per briefly summarizes up to flow known literature references. The experimental part describes methods of spent gram processing (drying) for further utilisation in the food industry. Some kinds of bakery products manufactured from the processed raw material underwent sensorial and chemical analysis. It has been proved that these products are not rejected by customers, posess valuable nutritional...