Vol. 65 No. 1 (2019)

Articles

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  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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