Kvasny Prumysl, 1999 (vol. 45), issue 3
Role of amino acids and higher alcohols in nonenzymatic oxidation of beer.Peer-reviewed article
J. ©AVEL, D. ZDVIHALOVÁ
Kvasny Prum. 1999; 45(3): 66-70 | DOI: 10.18832/kp1999005 
The oxidation of aromatic and heterocyclic higher alcohols furfurylalcohol, phenylethanol, benzylalcohol and amino acid phenylalanine with potassium peroxodisulfate has proved their sensitivity to oxidation reactions. By oxidation of phenylalanine and phenylalcohol was formed phenylacataldehyd, with subsequent development of haze forming substances. The degradation of furfurylalcohol and furfural is possible to monitored spectrometrically after steam distillation, which can be used from monitoring of antioxidative effect of different substances. Antioxidative effect is also possible to determine according to changes of natural chemiluminescence of...
Production of low alcoholic beer with immobilized yeast.Peer-reviewed article
Z. DÖMÉNY, D. ©MOGROVIČOVÁ, E. ©TUDLÍK, J. PÁTKOVÁ
Kvasny Prum. 1999; 45(3): 70-72 | DOI: 10.18832/kp1999006
The system series connected a "gas-lift" reactor and a filling column, for production of low alcoholic beer has been designed and tested. Primary fermentation took place in a "gas-lifted" reactor with free cells at retention time of wort 12,4 h and secondary fermentation in a filling column with immobilized yeast in pectate gel at retention time 96,4 h. Beer after primary fermentation contained 0,3 and after secondary fermentation 0,8 % vol. ethanol. Analytical criteria of such a way obtained low alcoholic beer were compared with beers produced from the same wort through classical fermentation in CCT and with immobilized yeast. A low alcoholic beer...