Kvasny Prumysl, 1997 (vol. 43), issue 12
EBC Testing of the Spring Barley Varieties in the Czech Republic in 1994-1996.Peer-reviewed article
V. PSOTA, K. KOSAŘ
Kvasny Prum. 1997; 43(12): 340-341 | DOI: 10.18832/kp1997023 
In the year 1994 up to 1996 a czech variety Akcent and a slovak variety Kompakt háve been in the experiments organized by EBC included. The samples of a variety Akcent have reached as for given sets average results. The samples of a variety Kompakt have shown on the contrary above-average results. The influences of the years have not eli-minated the differences between both varieties. The prolongation of malting process by one day has improved, first of all, cytolytic modification of the produced malts.(In Czech, English summary only)
Statistical Characterization of the "Modrý Kameň" Vineyard Area.Peer-reviewed article
F. MALÍK, Z. TÓBIKOVÁ, V. HRONSKÝ
Kvasny Prum. 1997; 43(12): 342-344 | DOI: 10.18832/kp1997024
Mathematic-statistical characterization of the variety wines from the "Modrý Kameň" vineyard area, produced in the Franko-Movino company, Velký Krtíš, has been worked out with the application of multidimensional analysis of scattering. By testing of equality (diversity) of mean values of incidental vectors with the significance level α = 0,05 have been obtained remarkable differences among individual vintages (1991 - 1995) of four white and two red variety wines of this producer.(In Czech, English summary only)
Whole Grape Pressing - A new Trend of Gentle Grape Processing?.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1997; 43(12): 344-345 | DOI: 10.18832/kp1997025
The 7 % decreased grape must yieldsin whole grape pressing compared with the yields of grape mash pressing should not be regarded as a negative criterion in the evaluation of both pressing procedures sup-posed higher wine quality may be achieved by this new technique. Higher pressure of whole grape pressing resulted in decreased phenolics content of the wines compared with wines prepared by grape mash pressing. Sensory evaluations of the wines did not, however, show important differences of both pressing systems, the conventional and the whole grape pressing.(In Czech, English summary only)