Kvasny Prumysl, 2008 (vol. 54), issue 11-12
Historical and current varieties of spring barley, varieties suitable for "České pivo".Peer-reviewed article
Vratislav PSOTA
Kvasny Prum. 2008; 54(11-12): 326-331 | DOI: 10.18832/kp2008017 
Technological differences among four sets of varieties were studied: (1) old barley varieties (SO), (2) varieties recommended for production of "České pivo" (CP), (3) European malting varieties included in the list of recommended varieties of the Czech Republic (EU), and (4) varieties included in the EBC experiment (EBC). OV differed significantly from the other varieties tested. Sets of the EU and EBC varieties were relatively similar; in the sum of their technological characteristics they differed from the CP set of varieties. The set of CB varieties differed from the other sets in a lower level of relative extract at 45 °C. Together with the OV...
Monitoring of residues of fungicides used in malting barley protection.Peer-reviewed article
Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Sylvie BĚLÁKOVÁ
Kvasny Prum. 2008; 54(11-12): 332-337 | DOI: 10.18832/kp2008018
During the last years strobilurines have become a very important group of efficacious substances used against the diseases of barley and hop. These are substances with a wide fungicide effect. Their characters, including the efficacy spectrum, are very variable. They affect mainly preventively, but also curatively and they even have eradicative effects. All of them act in contact, some of them also in depth or systemically. Considering the increase in the extent of strobilurine use in the protection of barley and hop, it was necessary to introduce monitoring of their residues in raw materials, intermediaries and a final product.During the last years...
Strictly anaerobic bacteria in beer and in breweries.Peer-reviewed article
Dagmar MATOULKOVÁ
Kvasny Prum. 2008; 54(11-12): 338-343 | DOI: 10.18832/kp2008019
The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum. Beer thus becomes a medium in which strictly anaerobic bacteria that require for their growth and proliferation very low or zero oxygen level can thrive. Strictly anaerobic bacteria capable of spoiling beer or contaminating brewer's yeast belong to the genera Pectinatus, Megasphaera, Zymophilus and Selenomonas. The increasing frequency of beer spoilage cases is also promoted by increasing production of beers that have...