Vol. 69 No. 4 (2023)

Articles

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  How maturation time affects the chemical and sensory profile of pale lager beer

  Alexandr Mikyška, Karel Štěrba, Tomáš Horák

  755-764

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  Brewer´s spent yeasts for oenology: from characterisation to must fermentation

  Michaela Montalbano, Katarína Rydzá, Jan Blažek, Ondřej Šnajdar, Vít Paulíček

  765–770

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  Detection of the internal pressure in beer cans by measuring the force-displacement curves

  Petr Gabriel, Robert Král, Roman Beneš

  771-776

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