Kvasny Prumysl, 1999 (vol. 45), issue 5
Using of immobilised yeast during fermentation of high gravity worts.Peer-reviewed article
Z. DÖMÉNY, D. ©MOGROVIČOVÁ, E. ©TUDLÍK, J. PÁTKOVÁ, P. BAFRNCOVÁ
Kvasny Prum. 1999; 45(5): 120-123 | DOI: 10.18832/kp1999009 
In the work have been tested a filling column and a "gas-lift" reactor for fermentation of high gravity wort with yeast immobilised in calcium pectate. Four different concentration of original wort extract - 12, 16, 20 and 24% have been tested. The consumption rate of substrate during fermentation of 12% wort in a "gas-lift" reactor was higher (5,76 g/l.h) than in a filling column (4,4 g/l.h). In correspondence with increasing concentration of original extract, the consumption rate of substrate was decreasing. In case of 24% wort in a "gas-lift" reactor to 96% and a storey column to 81% from the value determined at 12% extract. The ratio of higher...
Ecology of wine yeast.Peer-reviewed article
F. MALÍK, A. VOLLEKOVÁ, V. VOLLEK
Kvasny Prum. 1999; 45(5): 123-126 | DOI: 10.18832/kp1999010
Ecology of wine yeast is based on the comparison principle of regularities of their life both in natural and secondary stands. Most representatives of this population of microorganisms rank among genera with ascomycetes activity. Among industrial and from the viewpoint of wine growing the most significant genera and species, which ferment saccharides and sediment, belong from family Saccharomycetaceae namelyrepresentatives of genus Saccharomyces. In the last decade hundreds of strains with killer properties have been from both natural and secondary stands isolated.(In Czech, English summary only)