Kvasny Prumysl, 2002 (vol. 48), issue 5
Modern Methods for Evaluation of Sensorial Analyse Results.Peer-reviewed article
P. ČEJKA, V. KELLNER, J. ČULÍK, T. HORÁK, M. JURKOVÁ
Kvasny Prum. 2002; 48(5): 114-119 | DOI: 10.18832/kp2002009 
One of the most important natures of beer quality is its organoleptic character. Generally, this character is evaluated through tasting of beer by degustation commissions. It has been proved, however, that the common way of evaluation of the sensorial analyse results, as virtually performed, is deficient. The introduction in practice of personal computers has now enabled to use modern methods for processing the results in order to obtain maximum information of them. The aim of the lecture is to show how to disclose the secrecy concealed in the results of the sensoric analyse data. By...
New stirrer for mash copper.Peer-reviewed article
I. SENGE
Kvasny Prum. 2002; 48(5): 120-121 | DOI: 10.18832/kp2002010
Factory A. ZIEMANN has developed a new stirrer for mash copper, meeting at first sight two opposite demands, an intensive and diligent agitation and low frequence of stirrer´s rotation. An example of calculation for determination of an optimal frequence of stirrer´rotation is demonstrated for different production steps at the brewing of the inhopped wort is demonstrated.Factory A. ZIEMANN has developed a new stirrer for mash copper, meeting at first sight two opposite demands, an intensive and diligent agitation and low frequence of stirrer´s rotation. An example of calculation for determination of an optimal...