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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of various sources of organic nitrogen as yeast nutrients on the quality and chemical composition of fruit wines. I.Various nitrogen sources and the chemical composition of apple wines

100%
Pogorzelski E., Masior S.
Acta Alimentaria Polonica
|
1986
|
tom 12
|
nr 2
Yeast autolysates and extracts, dry casein hydrolyzate, acidic whey, maize steep and potato juice were used as sources of organic nitrogen. All of these sources may be used as nutrients for yeasts ensuring the appearance of satisfactory ethanol content in wine in less than ten days. As compared to diammonium phosphate, the nutrients gave wines containing much more amino acids and by-products. The highest taste grades were given to wines with casein hydrolyzate and yeast autolysate. The greatest alcohol yield was obtained with casein hydrolyzate.
2
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Katalizatory fermentacji moszczów owocowych występujące w wyciągach zbożowych

100%
Masior S., Czyżycki A.
Roczniki Technologii i Chemii Żywnosci
|
1961
|
tom 08
3
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Dodatek hydrolizatorów Żytnich przy fragmentacji moszczów owocowych

100%
Masior S., Czyzycki A.
Roczniki Technologii i Chemii Żywnosci
|
1959
|
tom 04
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of steeping degree, malting temperature and addition of gibberellic acid on the accumulation of alpha-amylase in malt

81%
Surminski J., Masior S., Kuchciak T.
Acta Alimentaria Polonica
|
1986
|
tom 12
|
nr 2
Malting on a microtechnological scale was performed with the use of brewer's barley of Trumpf and Polon varieties and with the feed variety Diva, all from the 1982 crop. The highest α-amylase content was found in the Polon variety; this content in the Trumpf variety was lower by about 7%, while in the feed variety Diva it was lower by about 20%. The following conditions were found to favour the accumulation of α-amylase in malt containing no addition of gibberellic acid (g.a.): malted grain humidity - 46%, malting temperature - 18°C, time of malting - 7 days. When gibberellic acid was added in doses of 0.2-0.3 mg/kg barley and when pH of the water with g.a. ranged from 6.5 to 7.5, the mean increase of α-amylase content in the studied malt varieties was 54% as compared to control samples without g.a. In the case of the variety Diva this increase was 57%. The conditions of malting with an addition of g.a. that were worked out allow the production of brewer's malt from Diva barley.
5
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Accumulation of alpha-amylase in malt. III. Quality of wort and beer

81%
Kuchciak T., Masior S., Surminski J.
Acta Alimentaria Polonica
|
1987
|
tom 13
|
nr 4
Worts and beers were produced with Grit brewer's harley and with Diva non-brewer's harley. Malt with a high α-amylase content produced according to a previously developed method and a control malt made with harley steeped to 43% humidity and without gibberellic acid were used. 30% unmalted harley was added to malt mash. The quality of beers made with α-amylolytic malts was found to be superiour to the quality of beers made with the control malt. The shelf life of the farmer beers increases by 3-4 days, and organoleptic assessment is 8.7-10 points higher.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Removing methanol from musts and young wines made of hybrid grapes

81%
Masior S., Pogorzelski E., Czyzycki A., Marek G.
Acta Alimentaria Polonica
|
1976
|
tom 02
|
nr 1-2
The lowering of methanol content (110 to 190 mg/l) and a high quality of wines, made of hybrid grapes, has been obtained on a laboratory scale by a limited (2 per cent) vacuum distillation of musts at a temperature of about 50°C. The vacuum distillation of young wines yielded undesirably high losses of the volatile components of wine bouquets.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of time of gibberelic acid addition on accumulation of alpha-amylase in malt. Part II

81%
Surminski J., Masior S., Kuchciak T.
Acta Alimentaria Polonica
|
1986
|
tom 12
|
nr 3-4
The effect of the time of gibberellic acid (g.a.) addition (8 and 20 h) to the final water in harley steeping on the α-amylase content in malt was studied. The brewer's harley varieties Grit and Polon and feed variety Diva from the 1983 crop were malted. The prolongation of g.a. action from 8 to 20 h increased the activity of α-amylase, endo-β-glucanases and endopeptidases in malts from all three, harley varieties. It was found that specific properties of harley from the given crop have a strong effect on the increase of α-amylase content in malt when g.a. is added.
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Stabilization of apple wines containing gelatinized starch and dextrin

61%
Czyzycki A., Masior S., Pogorzelski E., Lukawska-Pietrzak Z., Adamow-Piaszczynska M., Bury S.
Acta Alimentaria Polonica
|
1979
|
tom 05
|
nr 4
A method of the stabilisation of apple wines containing gelatinized starch and dextrin has been developed. The method depends on the hydrolysis of these ingredients with amylolytic enzymes contained in "Pektopol P" at the storage cellar temperature of approximately 15°C for one week, followed by the inactivation of introduced enzymes by short pasteurisation at 87-90°C.
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