Kvasny Prumysl, 1956 (vol. 2), issue 3
The all over state emulation concerning malt barley in the year 1955.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1956; 2(3): 49-50 | DOI: 10.18832/kp1956014 
The author refers the results of the emulation concerning the malt barley in the year 1955 as well as the purpose of Olomoucmotion.(In Czech, English summary only)
Some experiences with the last year's crop of hops.Peer-reviewed article
A. BRETTSCHNEIDER
Kvasny Prum. 1956; 2(3): 51 | DOI: 10.18832/kp1956015
The author objectively criticizes the quality of hops from the last crop, which appeared to be quantitatively very satisfying, yet as regards quality it did not reach the average of foregoing years. The real causes of this decrease of quality, which mostly took place just at the end vegetation period, are particularly described.(In Czech, English summary only)
The disqualification of hops caused by aphides.Peer-reviewed article
M. HAPALOVÁ-KOTRLÁ
Kvasny Prum. 1956; 2(3): 52-55 | DOI: 10.18832/kp1956016
By the way of analysis the difference between the same sorts of sound hops and those affected by hops aphides (Phorodon humuli) is followed. The negative influence of this disqualification was also, stated by the organoleptic examination of beers, made of this damaged hops.(In Czech, English summary only)
The sorts of potatoes according to their constitution.Peer-reviewed article
S. KOPAL
Kvasny Prum. 1956; 2(3): 55-59 | DOI: 10.18832/kp1956017
The article is a particular review of usual sorts of potatoes, evaluating the singular sorts from the standpoint of their utilization in distilleries. Every sort of potatoes is particularly classified according to its important chemical constituents, as well as to its possibilities of utilization.(In Czech, English summary only)
The development of citric acid production.Peer-reviewed article
Z. FENCL
Kvasny Prum. 1956; 2(3): 59-61 | DOI: 10.18832/kp1956018
In this article a chronological review of the development of different methods used for production of citric acid is given. Special attention is drawn to our method of molasses fermentation, which became a feature even for the foreign countries. The conditions are also described, under which the change from the surface- to the submersion fermentation may be realized. An extensive bibliography is added.(In Czech, English summary only)
The continual adding of concentrated molasses wort during the alcoholic fermentation.Peer-reviewed article
A. MATURA
Kvasny Prum. 1956; 2(3): 62-63 | DOI: 10.18832/kp1956019
The author discusses his experiences with the modified Turner method of fermentation, which is used in two Czechoslovak destilleries. The technological process of continual adding of concentrated molasses wort. As well as the advantages of this method in comparison with the periodical process is described.(In Czech, English summary only)
The spring work on the vineyard.Peer-reviewed article
J. PÁTEK
Kvasny Prum. 1956; 2(3): 63-64 | DOI: 10.18832/kp1956020
The main principles of vineyard plantation, cultivation, fertilizing, vineyard protection etc are described.(In Czech, English summary only)