Kvasný průmysl

Číslo: 1/2019

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Články

• Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages
  Iveta Šístková, Iveta Horsáková, Mariana Hanková, Helena Čížková
• Marketing communication in beer industry in the Czech Republic with respect to minibreweries
  Monika Březinová, Zbyněk Havelka, Petr Bartoš
• Craft brewing – is it really about the sensory revolution?
  Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Mirela Lučan, ...
• Yield and quality of two hulless barley varieties after inoculation with Fusarium culmorum
  Ivana Políšenská, Kateřina Vaculová, Ondřej Jirsa, Irena Sedláčková, Jan Frydrych
• Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comp...
  Alexandr Mikyška, Marie Jurková
• Nutritional composition and energy value of different types of beer and cider
  Jana Olšovská, Karel Štěrba, Tomáš Vrzal, Pavel Čejka
• Autochthonous yeasts as one of the tools to produce wines by original technologies
  Eva Vontrobová, Petra Kubizniakova, Jaromír Fiala, Jiří Sochor, Dagmar Matoulková