Kvasny Prumysl, 2004 (vol. 50), issue 10
Prooxidant and antioxidant role of reductones and polyphenols in beer.Peer-reviewed article
Jan ŠAVEL
Kvasny Prum. 2004; 50(10): 291-297 | DOI: 10.18832/kp2004019 
The beer bottled or racked without oxygen presence represents an oxidation-reduction system, in which a relatively slow exchange of electrons among donors and acceptors of electrons takes place. Oxygen is an important oxidizing agent, acting after activation as a complex of strong oxidizing agents with strong degradation effects (reactive oxygen species, ROS a oxygen free radicals, OFRs). The results of oxidation are irreversible oxidation changes, characterized by the user as aging. Based on the decomposition of organic compounds, such compounds can be formed that support as well as inhibit further oxidation. During beer production, the oxidation...
Effect of trub, oxygen content and hopped wort pH on the course of fermentation.Peer-reviewed article
Mariana CVENGROSCHOVÁ, Gabriela ŠEPEĽOVÁ, Daniela ŠMOGROVIČOVÁ
Kvasny Prum. 2004; 50(10): 298-301 | DOI: 10.18832/kp2004020
The effects of the properties of hopped worts on the course of fermentationand beer character were monitored in this work. Hoppedwort pH in the range of 5,1-5,4 has insignificant effects on the speedof primary fermentation, the breakdown of diacetyl was faster in caseof hopped worts with pH = 5,1 (6,9 days), the slowest diacetyl breakdownwas observed for hopped worts with pH = 5,4 (11,4 days). Fromorganoleptic point of view, finished beers prepared from hopped wortswith a higher pH were preferred.With different wort aeration (8 mg/l, 9 mg/l and 10 mg/l of oxygen),no differences were observed during...