Kvasny Prumysl, 2009 (vol. 55), issue 4
Convenient Monitoring Of Brewery Fermentation Course By Refractometry.Peer-reviewed article
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ, Karel SIGLER
Kvasny Prum. 2009; 55(4): 94-99 | DOI: 10.18832/kp2009009 
The course of wort fermentation is most often monitored by measuring density by immersion saccharometer or digital densitometer; other methods include classical analysis or automatic analyzers. Another possibility is the measurement of refraction in the course of fermentation. When the original refraction or wort extract is known, refraction unambiguously determines the apparent extract or degree of attenuation. A refractometer with a scale in Brix degrees can be used similarly as a saccharometer having a scale in mass percent of sucrose. In the range of 0-16 mass % sucrose and 0-8% ethanol refraction is a linear function of concentration; this allows...
The Behaviour of Toxic Metals in The Brewing Process.Peer-reviewed article
Pavel ČEJKA, Josef DVOŘÁK, Jiří ČULÍK, Marie JURKOVÁ, Tomáš HORÁK, Vladimír KELLNER
Kvasny Prum. 2009; 55(4): 100-105 | DOI: 10.18832/kp2009010
Treating hops with a high dose of pesticides containing Cu and Al results in a very slight increase of their content in beer (only by a few hundredths or thousandths of mg/l). The distribution of selected toxic metals (Cd, Pb, Ni, Cr, Hg, As and Se) into beer and brewing residuals (spent grain, trub and yeast) was observed in pilot plant scale conditions. Except As, of which about half passes into beer, only a negligible fraction of the other metals passed in the beer. In another pilot plant scale experiment, the corresponding toxic metals were added into the brewing water in concentrations of 0.1-0.5 mg/l and it was observed how this excess would...