Kvasny Prumysl, 2013 (vol. 59), issue 10-11
Innovative means of communication in the brewing trade and exploration of their potential.Peer-reviewed article
Josef VACL
Kvasny Prum. 2013; 59(10-11): 275-283 | DOI: 10.18832/kp2013027 
In the current highly competitive environment and constantly changing conditions and with changing consumer habits, breweries are faced with the problem of what, how, when and with whom to communicate and where to seek allies on the way to the end consumer . A survey of domestic breweries representing 92% of the market and, with some exceptions, all major commercial breweries showed that one of the ways to promote the name of a brewery and its beer are brewery tours, excursions to brewery plants, communication through visitor centers, etc . This approach can be enhanced by the synergistic effect of cooperation with potential partners that see business...
The effect of technological characters of barley grain on malt quality.Peer-reviewed article
Ivo HARTMAN
Kvasny Prum. 2013; 59(10-11): 284-287 | DOI: 10.18832/kp2013028
The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012 . Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous substances in barley . The micromalting test was conducted and 13 technological parameters were assessed in the produced malt: water contents after the first and second steeping, malt yield, extract, relative extract at 45 °C, wort color, diastatic power, friability, beta-glucan content in wort, content of nitrogenous substances in malt, soluble nitrogenous substances, Kolbach index and apparent final...
The effect of acidic steeping on malt technological parameters.Peer-reviewed article
Lukáš JELÍNEK, Anton KARACHEVTSEV, Marcel KARABÍN, Blanka KOTLÍKOVÁ, Pavel DOSTÁLEK
Kvasny Prum. 2013; 59(10-11): 288-291 | DOI: 10.18832/kp2013029
Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i. e. extract, enzymatic activity, color and pH of congress wort were analyzed . Principal part of the study was devoted to monitoring of content of polyphenolic...
Monitoring of the occurrence of deoxynivalenol in beers from outlet shops in 2009-2012.Peer-reviewed article
Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Josef ČÁSLAVSKÝ
Kvasny Prum. 2013; 59(10-11): 292-295 | DOI: 10.18832/kp2013030
In 2009-2012, the occurrence of mycotoxin deoxynivalenol in beer samples from Czech outlet shops was monitored . Samples included pale, dark, dispensed, lager and non-alcoholic beers . Deoxynivalenol content was analyzed by the liquid chromatography method with mass spectrometric detection . Deoxynivalenol was detected in 74 .8 % of the analyzed beers, its content ranged from 2 .0-44 .0 μg/l . Mean deoxynivalenol content in all samples in relation to the year of the occurrence moved from 4 .3-8 .3 μg/l .In 2009-2012, the occurrence of mycotoxin deoxynivalenol in beer samples from Czech outlet shops was monitored . Samples included pale, dark,...
Saaz Late - The Czech Hop Variety Recommended for Czech Beer.Peer-reviewed article
Alexandr MIKYŠKA, Martin SLABÝ, Marie JURKOVÁ, Karel KROFTA, Josef PATZAK, Vladimír NESVADBA
Kvasny Prum. 2013; 59(10-11): 296-305 | DOI: 10.18832/kp2013031
Late Saaz hop variety, registered in 2010, was bred in order to produce a higher yield of min . 2t/ha whilst maintaining the brewer quality of the Saaz variety . Genetically, Late Saaz belongs to a group of European aroma varieties . The content and composition of the α-and β-acids is very similar to Saaz hops and so is the composition of hop oils . These parameters comply with the requirements of the European protected geographical indication "Czech beer" . The sensory character of beer hopped with Saaz Late is close to beers hopped with the traditional Saaz variety, but the lingering of the sensory bitterness is slightly slower, the character...
The effect of hop beta acids oxidation products on beer bitterness.Peer-reviewed article
Karel KROFTA, Světlana VRABCOVÁ, Alexandr MIKYŠKA, Marie JURKOVÁ
Kvasny Prum. 2013; 59(10-11): 306-312 | DOI: 10.18832/kp2013032
Instability and tendency to oxidation depending on conditions is a dominant property of hop beta acids . This property has an impact on both the hop storage and the beer brewing process . Approximately one half of the amount decomposes in the air at room temperature in the course of one month . After 6 months the rate of degradation is more than 90% . The dynamics of the decomposition is much slower in leaf hops, primarily during the first 6 months of storage . Changes of beta acids during ageing explain why the bittering potential of old hops does not decline proportionally to the alpha acid loss . A large share of degradation products are formed...
Sequencing the genome of bottom brewer's yeast.Peer-reviewed article
Pavel DOSTÁLEK, Jan KVASNIČKA, Rudolf CEJNAR, Jaroslav VOHANKA, Martin MOKREJŠ, Jaroslava HÁJKOVÁ, Petra BOBČÍKOVÁ, Tomáš BRÁNYIK, Karel MELZOCH, Karel SEDLÁŘ
Kvasny Prum. 2013; 59(10-11): 313-316 | DOI: 10.18832/kp2013033
Saccharomyces pastorianus CCY48-91 is a strain of bottom-fermenting brewing yeast most commonly used in Czech brewing. The main goal of this study is to sequence its genome and make this assembly publicly available. Because there are not many industrial yeast strains that have been sequenced, this data could be of value to other researchers.Saccharomyces pastorianus CCY48-91 is a strain of bottom-fermenting brewing yeast most commonly used in Czech brewing. The main goal of this study is to sequence its genome and make this assembly publicly available. Because there are not many industrial yeast strains that have been sequenced, this data could be...
History and new trends of research into overfoaming of beer.Peer-reviewed article
Michaela POŠTULKOVÁ, Klára VITOUŠOVÁ, Pavel NOVÁK, Jaromír FIALA, Marek RŮŽIČKA, Tomáš BRÁNYIK
Kvasny Prum. 2013; 59(10-11): 317-320 | DOI: 10.18832/kp2013034
Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier . Quality of raw materials and subsequently the whole malting process markedly affect its origin, further, production of hopped wort and beer itself can either support or suppress excessive foaming . First of all, fungal contamination of barley used for malt production is the most frequent cause of over-foaming . Fungi produce small, powerful, surface-active hydrophobic proteins called hydrophobins which participate in stabilization of small CO2 bubbles in bottled or canned beer . Regarding the fact that over-foaming...
Beer and celiac disease.Peer-reviewed article
Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ
Kvasny Prum. 2013; 59(10-11): 321-323 | DOI: 10.18832/kp2013035
Celiac disease is a lifelong condition caused by gluten intolerance . The only therapy is a gluten-free diet, i .e . a complete exclusion of barley, rye, barley, oats and products made from them . Beers from retail shops were analyzed using the ELISA method to assess suitability of beer consumption for people with celiac disease . 33 samples of Czech and foreign beers were analyzed, gliadin contents varied from
The appraisal of experimental results from lauter process using welded and milled bottoms of lauter tuns.Peer-reviewed article
Ladislav CHLÁDEK, Miroslav PŘIKRYL, Michaela HOLOMKOVÁ, Vladimír MAZURA
Kvasny Prum. 2013; 59(10-11): 324-328 | DOI: 10.18832/kp2013036
The development of false bottoms of lauter tuns has done significant progress from perforated wooden vessels to stainless steel false bottoms with grooves of the throughput up to 18% . The grooves in false bottom are made by milling, welding, laser or water jet . In this article are compared experimental results from lauter process using welded and milled bottoms . Better results in terms of lower impurities content, efficiency of sanitation process, the time of first wort passage and extract content were comparable using welded false bottomThe development of false bottoms of lauter tuns has done significant progress from perforated wooden vessels...