Kvasny Prumysl, 2012 (vol. 58), issue 6
New trends in liquid chromatography and their utilization in analysis of beer and brewery raw materials. Part 3. Comparison of HPLC and UHPLC determination of α- and β-acids.Peer-reviewed article
Marie JURKOVÁ, Pavel ČEJKA, Jana OL©OVSKÁ
Kvasny Prum. 2012; 58(6): 166-170 | DOI: 10.18832/kp2012016 
The traditional method of High Performance Liquid Chromatography (HPLC) was compared with the currently increasingly used Ultra- High Performance Liquid Chromatography (UHPLC) on a representative group of 11 hop samples. The results of this work confirmed that the UHPLC technique ensures high throughput also in determination of α- and β-acids. Another benefit of this method is the decrease of result uncertainty which is determined by high separation properties of the UHPLC system. While original HPLC method originating from Analytica EBC 7.7 provides 4 separate peaks (co-elution of n-adhumulone and adhumulone and also of n-lupulone and adlupulone),...
Factors affecting effervescence of sparkling wines.Peer-reviewed article
Jitka ©NEBERGROVÁ, Helena ČÍ®KOVÁ, Michal VOLDŘICH, Vítězslav ©UHÁJEK
Kvasny Prum. 2012; 58(6): 171-177 | DOI: 10.18832/kp2012017
Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects. Firstly, we determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of...
Sales promotion of selected products in food processing industry..Peer-reviewed article
Ladislav STEJSKAL, Jana STÁVKOVÁ
Kvasny Prum. 2012; 58(6): 178-182 | DOI: 10.18832/kp2012018
The paper deals with predictability analysis of impact of sales promotion campaigns on food products through semi-parametric approach. Result of this modelling procedure is represented by so-called "deal effect"; curves which show how price of particular product will affect its sales. Results are based on case study with focus on one kind of bread and one beer brand. Authors draw following conclusions: Sales promotion activities are very important for food processing subjects and they can become a determinant of viability for particular companies. Final effect of sales promotion on sales quantities really is predictable to a certain extent. Analysed...