Kvasny Prumysl, 1956 (vol. 2), issue 8
The balance of effect for a control batch.Peer-reviewed article
I. HLAVÁČEK, V. KALENDA
Kvasny Prum. 1956; 2(8): 169-170 | DOI: 10.18832/kp1956047 
The authors describe the arrangement of a control batch and the technical assumptions, which are to be followed in order to get the correct base for calculation of balance of effect. The matter is explained on a practical example and arranged according to recent prescriptions.(In Czech, English summary only)
Some experiences concerning the influence of combines upon the crop of malt barley.Peer-reviewed article
Z. ŠAUER
Kvasny Prum. 1956; 2(8): 171-173 | DOI: 10.18832/kp1956048
The author studied the differences between some most important properties of the same lot of malt barley from the crop 1955, which was harvested both by means of the combine and binder. He emphasizes several necessary provisions to secure good quality of barley harvested by means of combine.(In Czech, English summary only)
Dehydration of yeast by means of vacuum rotation filter.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1956; 2(8): 174-178 | DOI: 10.18832/kp1956049
A description of Mautner's method of yeast dehydration. The use of vakuum rotation filter SJA Stockholm solved in a perfect manner and on scientific base the problem of continual yeast dehydration.(In Slovak, English summary only)
The clearing of sewage waters (especially wash) in yeast factories by means of ionexes.Peer-reviewed article
M. TRIEB
Kvasny Prum. 1956; 2(8): 178-183 | DOI: 10.18832/kp1956050
The results of laboratory experiments with triple system of ionexes are given with a conclusion, that the maximal effect of clearing is 17 mg washes for 1 ml of ionexes. In its practical application suitable water economy, as well as a regular flow with small differences between summer and winter periods was achieved.(In Slovak, English summary only)
The selection of wine yeast resistant to SO2 and its use in the fermentation of sulphurized musts.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1956; 2(8): 183-186 | DOI: 10.18832/kp1956051
A test of new theory concerning the effects of SO2 upon the yeast, based on recent investigation made by Hungarian authors. The result of this work was obtained after the examination of 40 yeast stems. It is important also for practical wine production, thus giving the possibility of better control over the sulphurization of musts and consequent economical provisions.(In Slovak, English summary only)