Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Petr Košin"'
Publikováno v:
Kvasný průmysl, Vol 66, Iss 02, Pp 239-244 (2020)
The article deals with the interpolation of the Balling alcohol factors, given at isolated points in 1% (m/m) increments ranging from 1 to 30% in the Hrach table published in 1927. Interpolation was necessery for the calculation of real (RDF) or ap
Externí odkaz:
https://doaj.org/article/132d99003b544d9a8f10b24e22c8264d
Publikováno v:
Kvasný průmysl, Vol 66, Iss 02, Pp 261-263 (2020)
How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances.
Externí odkaz:
https://doaj.org/article/be2fb5035a75441f8d1c8dc59c1c325a
Publikováno v:
Kvasný průmysl, Vol 64, Iss 3, Pp 117-121 (2018)
Laboratory pressure fermentation can be used for process monitoring such as measurement of yeast activity, its resistance to temperature, carbon dioxide, sanitation agents or determination of fermentation process yield. This method does not replace p
Externí odkaz:
https://doaj.org/article/45cca813dc0e42ab88d9e87de12d274b
Publikováno v:
Beverages, Vol 6, Iss 3, p 56 (2020)
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonat
Externí odkaz:
https://doaj.org/article/6d165b7f64b2401394ea54958de9045e
Publikováno v:
Kvasný průmysl, Vol 61, Iss 4, Pp 120-128 (2015)
The article deals with the history of formulation of the great Balling formula and derivation of alcohol factors and attenuation quotient of which the different values are found in Balling books from 1846 and 1854. It is reported a modifi ed Balling
Externí odkaz:
https://doaj.org/article/290f5a3cc1c346419b00bf0d970fd261
Publikováno v:
Kvasný průmysl, Vol 61, Iss 1, Pp 7-14 (2015)
The article deals with the kinetics of the pressure growth in the headspace of the bottle filled by carbonated beverage after the rapid opening and closing of the output valve placed on the bottle neck. The rate of pressure growth was measured by an
Externí odkaz:
https://doaj.org/article/67b666fcf0dc4198bc4a73ca283477c2
Publikováno v:
Kvasný průmysl, Vol 60, Iss 9, Pp 233-238 (2014)
The pressure measurement in the fermentation container can be used for the determination of the yeast activity or substrate fermentability. Pressure fermentation in sealed container also allows eliminating the influence of moisture, ethanol and CO2 e
Externí odkaz:
https://doaj.org/article/a7b6c97c03f648c0a4244e03ce9cdc43
Publikováno v:
Kvasný průmysl, Vol 60, Iss 6, Pp 151-159 (2014)
Gushing, determined as the amount of beer overflowed from the bottle after its opening depends on the initial concentration of carbon dioxide in the beer and the rate of escape of this gas into the surrounding atmosphere. Insoluble or colloidal parti
Externí odkaz:
https://doaj.org/article/257619da830d4b869f7fbc1819ae6651
Publikováno v:
Kvasný průmysl, Vol 60, Iss 2, Pp 22-30 (2014)
The article discusses the measurement of bottle weight changes after its opening followed by addition of a powder or solid materials in beer or electrolysis. Bottle mass loss corresponds to escape of CO2 and other volatile substances, including water
Externí odkaz:
https://doaj.org/article/164caa3b62d445888acb23bb640fd88c
Publikováno v:
Kvasný průmysl, Vol 60, Iss 1, Pp 2-7 (2014)
The article deals with the measurement of dissolved oxygen in beverages using electronic probe and the influence of time and temperature changes on the result of measurement in a sample standing at a rest. The content of dissolved oxygen in the water
Externí odkaz:
https://doaj.org/article/abd6d9e3edee43f9ad05fffc3f5a66e7