Kvasny Prumysl, 1957 (vol. 3), issue 5
The determination of aroma of malt by objective method.Peer-reviewed article
M. TRKAN, A. DOLEŽALOVÁ
Kvasny Prum. 1957; 3(5): 98-100 | DOI: 10.18832/kp1957017 
The authors tried to characterize the intensity of malt odour by the amount of volatile aromatic substances, which they isolated from the wort by means of inert gas. For the quantitative estimation of these substances manganometric method was applied. Which the use of this method the different kinds of malt were examined with respect to the time of storage. The malt of Pilsen type showed the greatest loss of aromatic substances.(In Czech, English summary only)
The commercial experiences with the Růžička's high effect malt kiln.Peer-reviewed article
J. JANÁČEK
Kvasny Prum. 1957; 3(5): 101-103 | DOI: 10.18832/kp1957018
The author describes his own commercial experiences, which have proved the high efficiency of the new Růžička's malt kiln, as well as the good quality of produced malt. He comes to conclusion, that this malt kiln is equivalent to analogous systems in foreign countries.(In Czech, English summary only)
The losses during beer production.Peer-reviewed article
V. BÍLEK
Kvasny Prum. 1957; 3(5): 103-106 | DOI: 10.18832/kp1957019
The author discusses different methods of determination of losses, beginning with the process of cooling the wort till to the bottling of beer, with respect to variations of results due to different methods of calculation. On the basis of mathematical analyses the author comes to conclusion, that the most real values of the losses may be obtained only when the losses of extract matter are followed. It assumes not only a correct evidence of extract matter in the produced malt, but also the strenghth of beer and the malt consumtion for 1 hl beer produced.(In Czech, English summary only)
A new method of distillation with double efficiency.Peer-reviewed article
B. MELICHAR
Kvasny Prum. 1957; 3(5): 107-109 | DOI: 10.18832/kp1957020
The article brings information about the distillation method according to the french patent of Société des Etablisseements Barbet, the principle of this method being the distillation of one part of wort under atmospheric pressure and the rest under partial vacuum. With the assumption, that both distillation columns have the same capacity, the steam consumption for the whole device corresponds to that in one distillation column, yet when using the old manner, only one half of wort can be worked up. Hence the advantage of this new method, especially as far as the heat consumption is concerned.(In Czech, English summary only)
The use of antibiotics in technical microbiology.Peer-reviewed article
J. VINTIKA
Kvasny Prum. 1957; 3(5): 109-110 | DOI: 10.18832/kp1957021
In this article different possibilities of use of antibiotics as a means against contamination in industry are described. Different data concerning the tests made with aureomycin, penicillin, streptomycin and chloramphenicol waste liquids are added. Among the causes of relatively limited use of antibiotics in fermentation industries belongs the fact, that many of them were used without preliminary laboratory tests. Further troubles come from considerably high price of antibiotics and the small number of suitable sorts as well as hitherto difficult testing of microorganisms taken from the factories.(In Czech, English summary only)