Kvasny Prumysl, 1998 (vol. 44), issue 9
Novel Activation of Alcoholic Grape Must Fermentation.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1998; 44(9): 244-245 | DOI: 10.18832/kp1998017 
A combined preparation FERMAID® "E" containing im-portant yeast nutrients (NH4)2HPO4, (NH4)2SO4, thiamine and yeast ghosts stimulates wine yeasts in alcoholic fermentation, was developed. It guarantees smooth fermentation start, course and completation even at unfavourable fermentation conditions, particularly at a defficiency on yeast nutrients.(In Czech, English summary only)
Comparison of Analyses of Wine, Beer and Other Beverages Components by Bio¬sensors with Reference Análytical Methods.Peer-reviewed article
J. TKÁČ, J. ©VITEL, E. ©TURDÍK
Kvasny Prum. 1998; 44(9): 246-249 | DOI: 10.18832/kp1998018
In the article is briefly described the principle of the work of biosensors for the determination of ethanol, saccharides (glucose, fructose, saccharose), organic acids (lactic, malic, oxalic), glycerol, sulphites and phosphate. The emphasis has been laid on the comparison of determination of these substances by biosensors and reference analytical methods, from which emerged, that the analysis by biosensors is in majority of cases more precise and in very good agreement with reference analytical methods. In conclusion also other substances, which could be determined by biosensors, are mentioned.(In Czech, English summary only)