Kvasny Prumysl, 1958 (vol. 4), issue 4
Czechoslovak micro malting plant at Brussels World Exhibition 1958.Peer-reviewed article
M. RŮŽIČKA
Kvasny Prum. 1958; 4(4): 73-75 | DOI: 10.18832/kp1958009 
Micro-malting plant has been designed and developed to meet specific requirements of Czechoslovak malt industries which owing to the prevailing climatic conditions and properties of home grown barley adhere to the floor system of preparing green malt and to drying in double-pan dryers. The development of double-pan dryers follows therefore the line indicated above. The latest type of dryer provided with combined heating secures an output of up to 180 kg/24 hr per 1 m3of dryer working surface. This capacity is to be understood with natural draft i. e. without auxiliary fans. The fuel consumption calculated on row fuel basis (not from heat...
Behaviour of carbid dioxide in beer.Peer-reviewed article
J. HUMMEL
Kvasny Prum. 1958; 4(4): 79-80 | DOI: 10.18832/kp1958010
Monitoring of residual CO2 in beer after beer foaming is initiating by free fall is instructive for clarifying the general strength of CO2 bonds in beer. After bringing to foam under the same conditions 45 to 65 % of all CO2 was released from different kinds of beers, some beers were characterized by a higher rate of easily absorbable CO2, but the degree of super-saturation was recorded most frequently. The values of residual CO2 varied only in very tight scopes. Only beers intensively depleted of proteins showed a trend to an easier CO2 release. (In Czech, English summary only)
Synthetic resins as coating materials in wine industry.Peer-reviewed article
D. MAŇKOVÁ, J. JANIGA
Kvasny Prum. 1958; 4(4): 81-83 | DOI: 10.18832/kp1958011
Polyvinylchloride coatings are not suitable for tanks for fermentation and storage of wine as the drink is flavor and aroma-sensitive. Coatings from epoxy resin Upon 1200 P can be used in viniculture only if coatings on metal tanks are applied professionally and using the good quality material. These tanks will be used only for short-time storage of wine of standard consumption quality. Wine in these tanks must be monitored in terms of their flavor and analytical aspects, namely content of iron, whether during storage, coatings were not damaged and do not flake away. (In Slovak, English summary only)
Yeasts production with alcohol.Peer-reviewed article
L. TOMEČEK
Kvasny Prum. 1958; 4(4): 83-85 | DOI: 10.18832/kp1958012
The study compares two alternatives of an inluent yeasts production method: the consumption of air and molasses on yeast production at production “without spirit“ and with spirit. Move in yield rates towards spirit guarantees a financial profit in a higher value of products, increase in spirit production in an unchanged fermentation area while maintaining the same capacity of yeast production, it also means decrease in consumption of molasses per production of 1 t of yeasts. Finally, production of yeasts with spirit reduces wage costs per a unit of raw spirit as labor intensity is not proportional to the increased production of raw yeast...