Kvasny Prumysl, 1958 (vol. 4), issue 7
Experimental brews with hop extracts of Czechoslovak and foreign origin.
Peer-reviewed article
V. SALAČ, M. VANČURA, J. BEDNÁŘ
Kvasny Prum. 1958; 4(7): 146-148 | DOI: 10.18832/kp1958016 
Quality of hop extracts of the Czechoslovak and foreign origin was compared in a series of pilot brews when always 100 % of hop was replaced. Extracts without hop tannins was also used. The analysis of hop extracts showed a better quality of local products versus the foreign ones. The analysis of experimental hopped worts and beers indicated that the bittering potential of English and American extracts expressed by rate 1:7 is too high mainly with higher substitutions for fresh hop. The importance of hop tannin at production of beer of the Czech type was again confirmed. Index of bitterness increased substantially in beers brewed with hop extracts...
Determination of residual sugar in distilleries using molasses.Peer-reviewed article
M. ROSA, K. ANTONY
Kvasny Prum. 1958; 4(7): 152-155 | DOI: 10.18832/kp1958017
Fructose is the last fermenting sugar at fermentation of molasses mashes. The other component of saccharose, glucose, could be present in mashes whose residual sugars, determined by some usual reduction method, would be higher than 0.7 %. Saccharose does not form a part of residual sugar as its inversion is faster than the fermentation of products of hydrolysis. The occurrence of rafinose in the fermentable residuum is not probable. Residual sugar determined by the methods after Bertrand, after Bertrand, Obergard Ljubin Šuljatikov, Somogyi and the capillary method does not correspond to the fact. Melibiose forms only a portion in the determined residuum....
Stabilization of wine by means of ion exchangers.Peer-reviewed article
J. FARKAŠ
Kvasny Prum. 1958; 4(7): 156-160 | DOI: 10.18832/kp1958018
Up to now wine in bottles is stabilized by adding some potassium ferrocyanide which removes any surplus of iron and other cations. To prevent crystallic turbidity freezing is sometimes used abroad, which results in precipitation of potassium tartarate before filling the bottles. The procedure requires a rather complicated installation and has yet another disadvantage in deteriorating the quality of product. The wine thus processed tends to lose its good properties even after short storing. Both methods can be substituted by using cation exchangers removing a certain part of nitrocompounds as well and preventing albuminous cloudiness. It has been found...