Kvasny Prumysl, 2003 (vol. 49), issue 10
Barley Dormancy in Crop Years 2001 and 2002.Peer-reviewed article
Josef PROKEŠ
Kvasny Prum. 2003; 49(10): 290-295 | DOI: 10.18832/kp2003018 
Barley dormancy has already become part of variety quality evaluation. The depth of dormancy has been verified by means of determination of germination power on Petri dishes with 4 ml of water in 72 hours in a thermostat at 20 °C.The determination had taken place always 6 weeks after crop. It has been confirmed that the dormancy of barley is influenced by the time of origin. The crop in 2002 compared to year 2001 showed statistically inconclusively higher germination power and statistically conclusively higher speed of germination and thus it can be stated the 2002 crop had a lower intensity of dormancy. Only a slight influence of barley variety has...
Possibilities of Influence of Qualitative Parameters of Hopped Wort Prepared by Different Ways of Wort Boiling.Peer-reviewed article
Pavel ŠEMÍK, Miroslav SEKORA, Štěpán KOVANDA
Kvasny Prum. 2003; 49(10): 296-303 | DOI: 10.18832/kp2003019
Recently, wort boiling has been one of the most discussed field of beer brewing technology. This is especially due to a high energy intensity, since 35 to 40 % of the total heat energy necessary for beer production is consumed during wort boiling. Therefore, new energy-saving systems have been developed, working with a lower total vapourization. Together with that, all the qualitative parameters of finished wort should be preserved. As comparative mechanisms among various boiling systems, the contents of dimethyl sulfide, coagulable nitrogen and heat load are used, expressed as a number of thiobarbituric acid. But hopped wort contains hundreds of other...