Kvasny Prumysl, 2001 (vol. 47), issue 7-8
Improved procedures for complex monitoring beer colloidal stability by means of dual angle turbidimetric and titration system DATTS (part 2).Peer-reviewed article
P. SLADKÝ, M. DIENSTBIER
Kvasny Prum. 2001; 47(7-8): 195-200 | DOI: 10.18832/kp2001015 
Measurement of beer and intermediate hazes is an important part of modern brewing technology automation and control including laboratory analyses, total quality control and production of the shelf life of the final products. Regardless the fact that present brewers have at the disposal throughout theoretical and practical knowledge produce beer of market demanded product shelf life and appropriate colloidal or physical stability, time to time unwonted fluctuation of the product quality and process troubles can occur due to complicated mechanism of the ageing interactions of beer and intermediate colloid leading to business loss. At least, but not last...
Effect of tunnel pasteurization upon flavour stability of beer. Part 1 Observation of pasteurization temperature effect.Peer-reviewed article
J. JANOUŠEK, G. BASAŘOVÁ
Kvasny Prum. 2001; 47(7-8): 202-205 | DOI: 10.18832/kp2001016
The article introduces the first part of results of the study of the tunnel pasteurization effect on sensory stability of beer. The test of influence of the pasteurization temperature proved changes in a whole series of physically chemical parameters of beer. The colour and the contents of the oxidated polyphenols increased with the pasteurization load while the total polyphenols showed ambiguous tendencies. In majority of samples, the level of anthocyanogens declined. The contents of diacetyle increased whereby a possible inception of this compound was implied by the Maillard reactions. The growths of concentration in the pasteurized 2-furfural, 3-methylbutanal,...
Health effects of beer from the angle of free radicals and antioxidants.Peer-reviewed article
J. RACEK, V. HOLEČEK, P. PRŮCHA, L. TREFIL, J. A. VINSON
Kvasny Prum. 2001; 47(7-8): 206-208 | DOI: 10.18832/kp2001017
Alcohol and mixture of antioxidants belong among the main biologically effective components in beer. The article indicates in a well-arranged from the efficiency of alcohol on organism; the ratio of the favourable and unfavourable effects depends on the amount of its daily consumption. The favourable effect of alcohol consists mainly in the increase of concentration of antiatherogenic high density lipoproteins (HDL), in inhibition of lipoperoxidation and in the antiaggregational incidence on blood platelets. In beer the antioxidants come from malt, less specifically from hops; this is mostly the question of polyphenols. The survey sums up the main...