Kvasny Prumysl, 1996 (vol. 42), issue 9
A contribution to beer filterability problematics.Peer-reviewed article
J. ©ROGL, J. FAMĚRA, J. GUBI©, P. BOU©OVÁ
Kvasny Prum. 1996; 42(9): 272-275 | DOI: 10.18832/kp1996020 
Some aspects of production modernization in Czech breweries with accent to beer filterability are discussed: whirlpools introduction was accompanied by a higher sludge substances contents in hopped wort. The yeast different sedimentation is influenced by vessels' geometry during fermentation process in cylindro-conical tanks. The sludge substances sedimentation was influenced by the authors by adding of auxiliary means on the carageenan polygalactane and silica gel basis, attaing thus better results with those on carageenan basis. For the purpose of filtration stabilization there were, during the final phase, added some means on the isinglass basis...
Colour constituents oxidation of unhopped and hopped wort.Peer-reviewed article
J. ©AVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1996; 42(9): 275-277 | DOI: 10.18832/kp1996021
The absorbance variations of laboratory and plant unhopped wort were monitored during oxidation through ammonium and potassium peroxodisulfate under laboratory temperature by using differential spectrophotometry. During laboratory unhopped wort oxidation the absorbance was found to be regularly raising at all wavelenghts, most frequently at the low ones. At plant unhopped wort oxidation the absorbance was found initially decreasing, afterwards, raising, which was likely caused by melanoid substances oxidation. This tendency remained unchanged even at plant wort, which evidently is related to substances oxidation, having their origin during wort boiling,...
Heart-wine-antioxidants.Peer-reviewed article
A. GVOZDJÁKOVÁ, J. KUCHARSKÁ, M. ©NIRCOVÁ, E. MINÁRIK
Kvasny Prum. 1996; 42(9): 278-279 | DOI: 10.18832/kp1996022
Tokay wine, which is produced in Slovenské Nové Mesto is considered as one of the natural antioxidants' sources. The evidence of antioxidant properties of Tokay wines belongs to primary information concerning the presence and enzyme activity of the aforesaid substances in wine.(In Slovak, English summary only)