Kvasny Prumysl, 2001 (vol. 47), issue 1
Using of artificial intelligence for improving of lautering process productivity (part 2).Peer-reviewed article
F. MIROLL, H. J. MENGER, G. LILLICH, P. BLESSING, N. WAGNER
Kvasny Prum. 2001; 47(1): 4-7 | DOI: 10.18832/kp2001001 
For control of lautering process firm Kiemann and Technical University Heilbronn have developed and control system Neuro-Fuzzy-Controller, that enables to obtain very good results even under using raw stuffs of different qualities. Control system Neuro-Fuzzy-Controller continuously evaluates reached parameters, due to theirs following optimalisation is possible to keep desired quality of wort's purity to reduce a time of lautering process and to increase a number of lautering cycles. Next advantage is very easy assembley to the existing control systems of lauter fun without any additional costs.(In Czech, English summary only)
Adaptation of free and immobilized brewery years during attenuation if highly concentrated hopped worts.Peer-reviewed article
J. PÁTKOVÁ, D. ©MOGROVIČOVÁ, P. BAFRNCOVÁ, Z. DÖMÉNY
Kvasny Prum. 2001; 47(1): 7-10 | DOI: 10.18832/kp2001002
The attenuation of highly concentrated hopped worts by means of non-stressed or stress-adapted yeast was compared in this work. As the yeast adaptation is very dependent on the genetic base of the yeast strain and its physiological state, the results of the study can be considered as a representation of possible behavior of solely brewery yeast. The use of non-stressed cells for attenuation of highly concentrated hopped worts led to the accumulation of trehalose in cells during the fermentation process. If, however, some cells, previously exposed to higher stress, were used for the wort attenuation, the intracellular trehalose dropped. These conclusion...