Kvasny Prumysl, 1957 (vol. 3), issue 11
Contribution to the evaluation of couleur for beer.Peer-reviewed article
V. SALAČ, J. BEDNÁŘ
Kvasny Prum. 1957; 3(11): 241-243 | DOI: 10.18832/kp1957047 
A study involving the recent information concerning the technology of beer couleur, its analysis, quality as well as its testing. Special attention is drawn to coloring ability, calculation of its amounts for coloring the wort and beer. Methods for determining the tendency for making turbidities in beer is also described.(In Czech, English summary only)
The selection of sorts of malt barley suitable for production of special diastatic malt.Peer-reviewed article
M. OLBRECHT, A. DOLEŽALOVÁ
Kvasny Prum. 1957; 3(11): 243-247 | DOI: 10.18832/kp1957048
The authors ascertained, that among the malt barley used in ČSR the sorts of Kaštice, Dětenice and Ratboř yield the malt with wigh diastatic ability, representing important raw material for production of special diastatic malt. The article also contains the results of making experiments made with the above mentioned sorts in an experimental maltfactory as well as on commercial scale. These experiments concerned germination and kilning. The graphical data are included in form of tables and diagrams.(In Czech, English summary only)
The first experiments with the use of mould activators in wine fermentation.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1957; 3(11): 251-253 | DOI: 10.18832/kp1957049
The laboratory as well as semi-commercial experiments were made concerning the fermentation of grape and fruit wines in the presence of mould activators, such as Aspergillus niger, Penicillium notatum and Botrytis cinerea. These activators accelerate fermentation of sugar, especially in its first period, this fact being very important in the case of musts with high sugar content. There was not noticed any influence of mould activators on the taste and bouquet of wines.(In Slovak, English summary only)