Kvasny Prumysl, 1957 (vol. 3), issue 12
The binding of oxygen in the wort production.Peer-reviewed article
J. DYR, G. HERLÍKOVÁ
Kvasny Prum. 1957; 3(12): 265-269 | DOI: 10.18832/kp1957050 
The influence of absorbed oxygen in the wort during the process starting wirth the wort kettle till to fermentation room is followed in this article. There were investigated worts of different strength. It was found, that the absorption of oxygen in the high gravity wort (10 % wt.) is lower, that in the case of low gravity wort (7 % wt.). Maximal absorption occurs in the drizzling wort cooler. The oxidating ability of wort generally ceases during the cooking of hops. The reduction ability of wort rises during the cooking of hops and ceases again the cooling process. The relationship between pH and oxygen content as well as between pH and reduction...
The recent designs of brewing houses.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1957; 3(12): 270-272 | DOI: 10.18832/kp1957051
An informative article involving some principal technical data concerning the recent cooking systems in breweries, as might have been seen on the exposition atMunich. Special attention is drawn to the "block co king room" of A. Ziemann,Ludwigsburg, to hydroautomatic system of Lenz Steinecker-Freising, as well as to several complementary commercial, control and regulation devices.(In Czech, English summary only)
The continuous heat processing of starch containing raw materials.Peer-reviewed article
N. M. KUZNĚCOV
Kvasny Prum. 1957; 3(12): 274-276 | DOI: 10.18832/kp1957052
According to the principle, as described in this article, the crushed raw material is steamed under lower pressure. By this crushed raw material is steamed under lower pressure. By this way the eventual fermentative hydrolysis of starch is excluded and the change of sugar into infermentable form inhibited. The technological process of continuous steaming in connection wirth continuous saccharization and cooling is particularly described.(In Czech, English summary only)