Kvasny Prumysl, 1997 (vol. 43), issue 10
Methods of Detection of Active Forms of Oxigen in Unhopped Wort and Beer.Peer-reviewed article
J. ŠAVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ
Kvasny Prum. 1997; 43(10): 268-270 | DOI: 10.18832/kp1997019 
Solution of amino acids and alcohols were oxidized with ammonium peroxo (di) sulfate in an aqueous and ethanol medium. By oxidation inan aqueoussolution sensory active compounds have arisen, the charcter of them being changed in the presence of ethanol. Oxidative products of pfenylalanine and 2-phenylethanol have formed an intensive haze in an agueous solutin and strongly absorbed in the ultraviolet region, whileleucine, isoleucine, 3-methyl-1-butanol and 2-methyl-3-butanol have provided transparent products with a lower absobance in the UV region. Ethanol suppressed the formation of haze and the oxidation of amino acids. Volatile products, developed...
New Procedure of Utilizing Sulphur Dioxide in Wine Bottling.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1997; 43(10): 271 | DOI: 10.18832/kp1997020
Important advantages of direct SO2- injection into empty bottles prior to bottling of wine are reported: 1. In advance determined SO2-amounts injected into the empty bottle: 2. sterilization of the inner bottle walls: 3. intensive antiseptic SO2-effect on wine microorganisms. Molecular SO2 very quickly kills yeast and bacterial cells. The binding ability with wine constituents (acetaldehyde, polyphenols) is very slow. Sulphur dioxide may be injected as concentrated water solution or in wine that is to be bottled. The antimicrobial effect of SO2 in water solution or in wine at low pH...