Kvasny Prumysl, 1996 (vol. 42), issue 5
Beer Haze Filterabilities and Their Differentiation. II. Practical Aspects of the Method.Peer-reviewed article
J. VOBORSKÝ, T. ©RUMA
Kvasny Prum. 1996; 42(5): 161-166 | DOI: 10.18832/kp1996010 
In the first part of the work a methodical process of hazes differentiation in non-filtered beer is described, which influence upon beer filterability. The principle lies in activity of specified enzymes and following beer filterability determination by means of laboratory filtration. For this method application an enzymes set of the firm QEST International were selected with ß-g1ucanase, proteinase and combined activity (Bioglucanase-L054, Profix-L087 and Promalt-L141). The average raise of pressure difference and filtrate haze is assessed through laboratory filtration with constant rate. Hazes are assessed before and after filtration using coarse...
Technological properties of ethanol-tolerant wine yeast Saccharomyces cerevisiae series FV.Peer-reviewed article
F. MALÍK, S. SITOROVÁ, V. VOLLEK, K. LINCZÉNYIOVÁ
Kvasny Prum. 1996; 42(5): 168-170 | DOI: 10.18832/kp1996011
Technological properties of natural isolates of alcohol tolerant wine yeasts Saccharomyces cerevisiae of the FV series had been examined for their application possibility in the process of sparkling wine production. Fermentation properties of tested yeast strains in conditions of primary grape must fermentation correlated with properties of reference strains. Yield coefficient were in the range YP/S = 0,47-0,48. Investigations in secondary fermentation conditions reveal the same satisfying properties of the strains tested (YP/S = 0,41-0,44). The strain S. cerevisiae FV 3 may be considered from this viewpoint as the most efficient.(In...