Vol. 65 No. 1 (2019)

Published: 2019-02-15

Articles

Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

Iveta Šístková, Iveta Horsáková, Mariana Hanková, Helena Čížková

1-5
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Marketing communication in beer industry in the Czech Republic with respect to minibreweries

Monika Březinová, Zbyněk Havelka, Petr Bartoš

6-12
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Craft brewing – is it really about the sensory revolution?

Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Mirela Lučan, Krešimir Mastanjević

13-16
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Yield and quality of two hulless barley varieties after inoculation with Fusarium culmorum

Ivana Políšenská, Kateřina Vaculová, Ondřej Jirsa, Irena Sedláčková, Jan Frydrych

17-22
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Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trends

Alexandr Mikyška, Marie Jurková

23-31
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Nutritional composition and energy value of different types of beer and cider

Jana Olšovská, Karel Štěrba, Tomáš Vrzal, Pavel Čejka

32-37
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Autochthonous yeasts as one of the tools to produce wines by original technologies

Eva Vontrobová, Petra Kubizniakova, Jaromír Fiala, Jiří Sochor, Dagmar Matoulková

38-45
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