Kvasny Prumysl, 1957 (vol. 3), issue 4
The evaluation of cracking of malt according to Hartong number.Peer-reviewed article
I. HLAVÁČEK, V. KALENDA
Kvasny Prum. 1957; 3(4): 73-78 | DOI: 10.18832/kp1957015 
The authors inform about the Hartong's method of quadruple mash process, which was recently simplified by means of change of temperature and lowering the speed of rotation of mixing machine. Thus the method can be used in any laboratory work. According to the results of two groups of experiments (the results are arranged in tables) the authors conclude, that the Hartong number of Czechoslovakian malt is rather above the standard figures due to the fact, that the extract content at 65 and80°Cis relatively high. The relatively small differences in the Hartong number and content of extract acknowledge the fact, that the malt made from Czechoslovakian...
The evaluation of current methods of fermentation and the use of yeast in distilleries.Peer-reviewed article
S. ZELENKA
Kvasny Prum. 1957; 3(4): 81-84 | DOI: 10.18832/kp1957016
The author describes the methods of fermentation in distilleries, especially the fermentation of parts of wort by means of fresh yeast and the acid sulphuric fermentation. Basing on his own experimental work the author describes the use of brewer9s, baker9s and distiller9s yeast, as well as of pure yeast cultures. He concludes, that it is necessary to stop the use of unsuitable yeast in distilleries and to induce only the right distiller9s yeast and pure yeast cultures.(In Czech, English summary only)