Kvasny Prumysl, 2014 (vol. 60), issue 9
An immunochemical method for the determination of Ochratoxine A in the wine and its applications.Peer-reviewed article
Marcel KARABÍN, Aneta LUČOKOVÁ, Jaromír FIALA, Lukáš JELÍNEK, Tereza HUDCOVÁ, Deliang WANG, Pavel DOSTÁLEK
Kvasny Prum. 2014; 60(9): 226-232 | DOI: 10.18832/kp2014021 
Recently, the monitoring of the occurrence of mycotoxins in raw materials used for food processing and in the final products has become one of the most important topics in food analyses. This study tests the usability of the determination of ochratoxin A based on immunochemical principles. A total of 28 samples of Czech, Portuguese and Chinese wines were analysed and the results were compared with the results obtained by means of the routinely used HPLC-FLD method. The results obtained by means of the immunochemical determination proved unequivocally to be significantly overestimated. Nevertheless, this method could be used as a simple approach for...
Calculation of pressure growth during fermentation in a closed container.Peer-reviewed article
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
Kvasny Prum. 2014; 60(9): 233-238 | DOI: 10.18832/kp2014022
The pressure measurement in the fermentation container can be used for the determination of the yeast activity or substrate fermentability. Pressure fermentation in sealed container also allows eliminating the influence of moisture, ethanol and CO2 escape during fermentation, which simplifies the calculation of the degree of attenuation or saturation of beverage from measured pressure. Calculation procedure expressing the dependence between the measured pressure of CO2 in a closed container and the composition of fermenting beverages was designed. The calculation was verified in the course of fermentation of sucrose with a high dosage of yeast and...
Ice making in Brno - History of Jundrov Ice-Houses. Part 2: Situation since 1918.Peer-reviewed article
Filip VRÁNA
Kvasny Prum. 2014; 60(9): 239-242 | DOI: 10.18832/kp2014023
This article deals with the history of the ice-houses in Brno-Jundrov from the founding of Czechoslovakia until the takeover by Old- Brno brewery in the middle 1930ties. Before that, the ice-houses was controlled by Czech capital owners led by the café owner and candymaker Toman, who was supported by the Brno Bank. The author also describes the rival companies in Brno and its surroundings, especially the ice-houses in Holásky and ice manufacturing at the city slaughterhouse. The article includes information about changes of the ice prices.(In Czech, English summary only)