Kvasny Prumysl, 2004 (vol. 50), issue 5
Wort sugars uptake rate and cell cycle of brewing yeast. I. Wort sugars metabolism of three brewing yeast strains during pilot plant fermentation.Peer-reviewed article
Jan NOVÁK, Gabriela BASAŘOVÁ, Pavel DOSTÁLEK
Kvasny Prum. 2004; 50(5): 126-129 | DOI: 10.18832/kp2004008 
The objective of this work was to study the metabolic activity of three strains of lager yeast in relation to the utilization of main wort sugars glucose, maltose and fructose. Yeast strains No. 2, 7 and 95 (marked in accordance with RIBM 655 - Culture Collection of Brewing Yeasts) were used in the study. The experiments were carried out in pilot plant scale fermenter at the temperature of 13 °C. The original gravity of wort was 12 % and the malt in grist was partly substituted by unmalted barley. During pilot plant fermentation the wort sugars were utilized step by step. Glucose was utilized first followed by fructose and maltose. Maltose was fermented...
Measurement of HGB beer colloidal ageing and tannoid content development using complex turbidimetric analysis.Peer-reviewed article
Petr SLADKÝ, Hana CÍSAŘOVÁ, Vladimír KELLNER
Kvasny Prum. 2004; 50(5): 130-134 | DOI: 10.18832/kp2004009
Measurements of HGB beers were carried out in concentrated and blended samples to analyse the chill haze and tannoid content development during the thermal forced ageing process. The measurements were performed by the method of complex turbidimetric analysis (CTA), based on a single instrumentation for beer chill haze determination in commercial bottles and polyvinylpyrrolidone/tannoid content titration of beer samples in usual reaction tubes. For illustration of the efficiency of the CTA method, the initial values of saturated ammonium sulphate precipitation limits (SASPL) and sensitive protein (SP) levels were determined, too. The CTA method confirmed...