Kvasny Prumysl, 1998 (vol. 44), issue 6
The Determination of Halogenoacetic Acids in Beer by means of Capillary Gass Chromatography.Peer-reviewed article
J. ČULÍK, M. JURKOVÁ, V. KELLNER
Kvasny Prum. 1998; 44(6): 168-171 | DOI: 10.18832/kp1998011 
Chloroacetic, bromoacetic and iodoacetic acids are toxic substances, which are characterized by antimicrobial activity. They are often used in beer and wine production in the form of aqueous solution during sanitation of technology machinery. The presence of residua of halogenacetic acids in beverages can be caused by insufficient backwash of technological machinery after carried out sanitation. In the article is in detail described the procedure of extraction of halogenoacetic acid residua from beer, based on the combination of solid phase extraction and classic extraction method. In the first step were on the column packed with modified sorbent...
Simple Methods of Testing of Antioxidants and Prooxidants of Beer.Peer-reviewed article
J. ŠAVEL, D. ZDVIHALOVÁ
Kvasny Prum. 1998; 44(6): 171-174 | DOI: 10.18832/kp1998012
In the article is given attention to the formation of volatile compounds, strongly absorbing in UV region and arisen by oxidation of phenylalanine and 2-phenylethanol with potassium peroxo(di)sulfate. Volatile substances exhibited marked absorption maxima at 208 nm and 250 nm. A similar picture of absorption spectra has been obtained during primary fermentation and storage of beer, where furthermore the formation of 2-furfural absorbing at 280 nm is included. Values of absorbance of volatile components of alcoholic beverages at 208, 250 and 280 nm can function as markers of changes of beverage qualities during production and storage, even for tests...