Kvasny Prumysl, 2001 (vol. 47), issue 4
Virus free ®atec (Saaz) hops.Peer-reviewed article
I. ONODA, F. KROUPA, B. MARE©
Kvasny Prum. 2001; 47(4): 94-97 | DOI: 10.18832/kp2001007 
By way of reference tests the quality of the supplied virus free Saaz semi-early red bine hop was verified in large scale conditions as a sensory equivalent raw material. As regards its contents of alpha-bitter acid (5,38 % w/w. in dry substance by the HPLC method) the investigated material highly exceeds the parallelly purchased hops (crop average - 3,5 % w/w in dry substance by the HPLC method) with the very similar contents of essentials oils. The process of warming of the virus free hops offers an important economic improvement both for cultivators and breweries. The cultivation of the virus free Saaz semi-early red bine hop brings a 15 -...
Application of the "crossflow" microfiltration in the brewing industry.Peer-reviewed article
S.G. BUGAN, D. ©MOGROVIČOVÁ, Z. DÖMÉNY, J. STOPKA, © SCHLOSSER
Kvasny Prum. 2001; 47(4): 97-101 | DOI: 10.18832/kp2001008
The recovery of rest beer from used yeast by way of filtration on ceramic membranes is a component of the plant technology in the present modern brewing industry. The ceramic membranes made from highly clean alpha-aluminium oxide have proved their suitability. The membrane filtration can produce clear beer without yeast cells and bacteria. There is no danger of cell breakage so that the amount of fatty acids and the protease activity would not increase. The modular design of filtration operations provided flexibility for whatever size of brewery and its future capacity increase. Especially for breweries with enhanced capacity, the CMF equipment affords...
Oxidation control in a modern brewery (part1).Peer-reviewed article
J. VANDENBUSSCHE, L. MOJDL
Kvasny Prum. 2001; 47(4): 101-103 | DOI: 10.18832/kp2001009
The research center Meura Technologies of Belgian company Meura has studied an oxygen effect during malt grinding, mashing, mash filtration in mash filter and fermentation upon to changes of beer's flawour during storage. The negative influence of the oxygen upon beer taste was determined, the beer brewed at present of oxygen obtained a cardboard flavour while ageing. It was developed oxygenation controlling technology, that enables to reduce an oxygen uptake during malt grinding, mash and lauter process and avoids wort oxidation. For grinding will be used a disc mill in which the malt is grinded under water and CO2 protection. According...