Kvasny Prumysl, 1956 (vol. 2), issue 4
The amulations in malt barleys.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1956; 2(4): 73-74 | DOI: 10.18832/kp1956021 
The organisation securing and technical provision concerning malt barley in the connection with "Olomoucmouvement" endeavouring the higher production and quality are described. Here, opposite to the amulations in foreing contries, the producers of malt barley participate directly in this action and their duties and rights are determined beforehand.(In Czech, English summary only)
Alcohols in beer.Peer-reviewed article
V. KAREL
Kvasny Prum. 1956; 2(4): 75-77 | DOI: 10.18832/kp1956022
The author gives a review of investigations concerning the cause of the consumers' complaints of head-ache, when drinking beer. Especially the higher alcohols, their origin in beer, as well as physiological effects are described. The analyses of higher alcohols are added.(In Czech, English summary only)
The foreign export beers.Peer-reviewed article
G. KLAZAR
Kvasny Prum. 1956; 2(4): 77-78 | DOI: 10.18832/kp1956023
The possibility of strenghtening the physico-chemical stability of export beers is discussed. The high durability of beer may be - under certain condition - attained by using of suitable raw materials and technological processes, as well as stabilizators. The result of analyses of export beers produced in some most important European breweries are added.(In Czech, English summary only)
Selection methods of the preparation of yeast for inocculation, used in the yeast factory at Trenčín.Peer-reviewed article
V. STUCHLÍK.
Kvasny Prum. 1956; 2(4): 79-81 | DOI: 10.18832/kp1956024
A method of selection of yeast for inocculation according to the experiences gained on the factory at Trenčín, is described. This method is suitable also for other plants of this kind.(In Slovak, English summary only)
On the problems and methods determining the durability of yeast.Peer-reviewed article
B. MÍČA
Kvasny Prum. 1956; 2(4): 81-83 | DOI: 10.18832/kp1956025
The author compares the known methods of determining the durability of yeast and criticizes their reliability and shortness. As a principal method may be considered the dry test in Petri dish. The same results, yet by 2 days quicker are obtained when using the conductometric method, which - according to the author's view - is about to become a current one for testing of yeast durability.(In Czech, English summary only)
Commercial enzymes.Peer-reviewed article
J. STÁRKA
Kvasny Prum. 1956; 2(4): 83-86 | DOI: 10.18832/kp1956026
A review of the investigations concerning commercial enzymes with complete literature.(In Czech, English summary only)
Caution about new wine.Peer-reviewed article
V. HULAČ
Kvasny Prum. 1956; 2(4): 87-88 | DOI: 10.18832/kp1956027
The author points out the possibility of excessive desintegration of acids, when the wine is not grown of from the leef (old yeast). In order to maintain the taste of 1955 wine, the principles of suitable technological manipulations are recapitulated when grapes with a relatively low content of sugar and high content of acids are to be used for wine production.(In Czech, English summary only)
The protection of vineyards against the late spring frosts.Peer-reviewed article
V. FIC
Kvasny Prum. 1956; 2(4): 88-90 | DOI: 10.18832/kp1956028
The attention is drawn upon the provisions concerning the preventive protection of vineyards against invert and current frosts just at their establishing. A particular description of direct means against the late spring frosts, i. e. fuming paper shelters and straw wisps is given.(In Czech, English summary only)