Kvasny Prumysl, 1956 (vol. 2), issue 12
The mechanized collection of rest beer and rest yeast in breweries.Peer-reviewed article
V. VLČEK
Kvasny Prum. 1956; 2(12): 266-267 | DOI: 10.18832/kp1956066 
For collecting the rest beer and yeast the author uses closed cylindrical drum, which is placed in lager cellar. The rest beer is exhausted from storage vessels into the drum by means of vacuum, while into the fillers it is expelled by means of pressed air. A scheme showing the arrangement of this device is added.For collecting the rest beer and yeast the author uses closed cylindrical drum, which is placed in lager cellar. The rest beer is exhausted from storage vessels into the drum by means of vacuum, while into the fillers it is expelled by means of pressed air. A scheme showing the arrangement of this device is added.
The Epoxyd resin as varnishing material for steel storage tanks.Peer-reviewed article
G. KLAZAR
Kvasny Prum. 1956; 2(12): 268-269 | DOI: 10.18832/kp1956067
The author describes the tests made with UPON and PVC (chlorinated polyvinyl chloride). Their ability was observed in steel fermentation tanks with an inside varnish with the above mentioned material. The results of fermentation tests made during 1, 3 and 6 months of use, were compared with those made with Gebits varnish. The author comes to conclusion, that at the present time UPON 1200 P is the most suitable varnishing material.(In Czech, English summary only)
The preservation of special yeast stems in yeast factories.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1956; 2(12): 270-272 | DOI: 10.18832/kp1956068
The article contains a review of the most important methods of long time storage of commercial yeast. A particular description of Heinze method is given, according to which the culture of yeast is preserved on cotton wool in a glass tube with silicagel, inserted into a fused test tube. The yeast culture suspended in blood serum proved its life activity even after 20 months of preservation in higher temperature.(In Slovak, English summary only)
The production of desert wine with high content of alcohol by fermentation of must with selected wine yeast..Peer-reviewed article
E. MINÁRIK, L. LAHO
Kvasny Prum. 1956; 2(12): 272-273 | DOI: 10.18832/kp1956069
The experimental fermentation of grape must with high content of alcohol showed the possibility of fast fermentation during 7 - 8 weeks with the content of 17 - 18 % of alcohol. The main condition for successful fermentation is the use of resistent yeast of high vitality, the optimal temperature in the fermentation room being 12 tall17 °C. The temperature of fermented must should not exceed 25 -28 °C.(In Slovak, English summary only)