Kvasny Prumysl, 2004 (vol. 50), issue 3
Air Oxygen and Gushing Measurement of Bottled Beer.Peer-reviewed article
Jan ©AVEL
Kvasny Prum. 2004; 50(3): 66-69 | DOI: 10.18832/kp2004004 
The simple method for head space air volume measurement was developed, using electrochemical Oxymeter with covered electrode connected to piercing apparatus. After crown cork piercing, the gas of bottle headspace passes Oxymeter and blows free into atmosphere, from overpressure values measured in bottle neck and Oxymeter reading will be air volume in head space of bottle calculated. This described method is quick and accurate. At simultaneous measurements of oxygen volume in head space and in beer there can be used two sensors connected to one Oxymeter.To estimate the beer predisposition to gushing, crown cork of shaked out and calmed bottled beer...
Wort Preparation and its Influence to Fermentation and Beer Properties.Peer-reviewed article
Mariana CVENGROSCHOVÁ, Daniela ©MOGROVIČOVÁ
Kvasny Prum. 2004; 50(3): 70-75 | DOI: 10.18832/kp2004005
Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important role in beer production and for that reason it is necessary to prepare wort in the way to content important nutrients: carbon source (fermentable saccharides), oxygen and lipides (lipides for membrane biosynthesis, which yeast can realize in oxygen presence), nitrogen source (aminoacids and peptides are necessary for yeast growth and enzyme synthesis), growth factors - vitamins, inorganic ions (important for...