Kvasny Prumysl, 2003 (vol. 49), issue 5
Aerobic and Anaerobic Beer Ageing.Peer-reviewed article
Jan ŠAVEL
Kvasny Prum. 2003; 49(5): 114-119 | DOI: 10.18832/kp2003006 
Model experiments of phenylalanine oxidation in the solution of ascorbic acid proved that the oxygen and activator (Cu2+) are necessary for effective oxidation. This mechanism can explain the formation of volative aldehydes from amino acids during the aerobic ageing of beer. When there is a lack of oxygen the aldehydes form only in small amounts. Participation of oxygen in presence of activators during the aging of beer has been confirmed also by the reoxidation of methylene blue leucoform, prepared by methylene blue reduction with ascorbic acid after exposing to visible light. Based on the same principle there has been proved the presence of different...
Select Technological Aspects and Relationship When Improving Sensorical Beer Stability.Peer-reviewed article
Miroslav PAJUREK
Kvasny Prum. 2003; 49(5): 120-124 | DOI: 10.18832/kp2003007
Important role of contemporary brewing technology is to create conditions for longterm conservation of sensorical beer stability. The whole number of parameters plays its significant role here. During the experiments carried out in Pilsen Prazdroj Plc., the attention was focused on a heat load of the process, the way of pitching and aerating in CKT and on oxygen content after finishing the main fermentation. Results of the tests in a brewhouse have refered to the competence of some changes leading to the heat load restriction during the mutation and wort boiling. The system of pitching and aerating has essential influence on sensorical stability. It...