Kvasny Prumysl, 2005 (vol. 51), issue 2
CCT Velké Popovice - yeast propagation, two-way filling, stripping and homogenization of beer using CO2.Peer-reviewed article
Gavin MILLAR, Jan JANOUŠEK, Luboš PAŠEK, Jozef ŠPIRKO, Richard GOLDMANN
Kvasny Prum. 2005; 51(2): 43-46 | DOI: 10.18832/kp2005002 
Inoculation of yeast culture in transferred wort facilitates its fast and thereby natural transmission from the laboratory conditions into the operational CCTs. Growth rate together with gentle fermentation rate enables acquisition of fermenting yeast free of nutrient stress in a standard way. This fact together with maintaining of yeast cells in an exponential growth phase results in even attenuation of beer. Stripping using CO2 offers an efficient tool for homogenisation of wort in CCT before fermentation or during cooling. CO2 flow enables not only to keep the circulation of beer at abnormal temperatures, but also allows the possibility to standardise...
The importance of amino acids in brewing industry and new methods of their determination.Peer-reviewed article
Hana ČÍŽKOVÁ, Pavel HOFTA, Irena KOLOUCHOVÁ, Pavel DOSTÁLEK
Kvasny Prum. 2005; 51(2): 47-51 | DOI: 10.18832/kp2005003
In the article, the importance of the amino acids in the brewing industry from the view of a suitable composition of nitrogenous compounds of hopped wort extract and the ensurance of an optimal course of fermentation is resumed. The aspect of the participation of free amino acids in the production of both metabolites important from the view of organoleptic properties and the compounds adversely affecting the organoleptic profile of beer during storage is underlined. In the article, a brief characteristic of amino acids as chemical compounds is given. The overview of amino acids determination includes conventional methods based on spectrophotometric...