Kvasny Prumysl, 2007 (vol. 53), issue 7-8
Brewing and the taxonomy of brewer's yeast.Peer-reviewed article
Dagmar MATOULKOVÁ, Jan ŠAVEL
Kvasny Prum. 2007; 53(7-8): 206-214 | DOI: 10.18832/kp2007012 
The review deals with the history, methods and current state of brewer's yeast taxonomy. An important factor in ensuring standard quality of finished beer is the use of pure yeast cultures in the production.Yeast used to be classified on the basis of its phenotype by the methods of traditional taxonomy, which are briefly addressed in the text. A short overview is given of the history of brewer's yeast classification and nomenclature. Particular attention is paid to molecular biological techniques that enable us to classify yeast on the basis of its phylogenetic relatedness. Basic principles of selected molecular biological methods and their use in...
The influence of the yeast on aromatic profile of the wine.Peer-reviewed article
Katarína FURDÍKOVÁ, Fedor MALÍK
Kvasny Prum. 2007; 53(7-8): 215-221 | DOI: 10.18832/kp2007013
The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes. The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes....