Kvasny Prumysl, 1999 (vol. 45), issue 10
The measurement of activity of brewing yeast.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1999; 45(10): 258-261 | DOI: 10.18832/kp1999019 
In the article is given attention to the measurement of activity of brewing yeast. The knowledge of yeast activity is necessary for regulation of fermentation process and ensuring of both primary and secondary fermentation standard curve. Besides classic tests of yeast vitality and yeast viability measurement the new test of measurement of reducing power of yeast suspension, the isolation of volatile compounds under steam distillation and the measurement of distillate absorbance UV range. Similary it is possible to proceed in the measurement of yeast ability to reduce further carbonyl compounds, for instance benzaldehyde and diacetyl(In Czech,...
The volume filter and its application in brewing practice.Peer-reviewed article
T. ©RUMA
Kvasny Prum. 1999; 45(10): 261-264 | DOI: 10.18832/kp1999020
In the article is given attention to the way of treatment of some liquid media arising in the course of beer production. Process is carried out by means of the volume filter, which has been designed by workers of VÚPS (Research Institute of Brewing and Malting). In the text is presented the description of equipment. There are reported individual applications using volume filter - treatment of coarse sludge from hopped wort, waste kieselguhr, regeneration of kieselguhr and filtration of yeast. The influence of filtration pressure on chemical composition of beer during filtration of waste yeast and yeast count in filtrate in dependence on filtration...