Kvasny Prumysl, 1958 (vol. 4), issue 8
Formation and behavior of sugar in the brewing process.Peer-reviewed article
J. DYR, J. MO©TEK
Kvasny Prum. 1958; 4(8): 169-174 | DOI: 10.18832/kp1958019 
1. A wide area of glycidic ingredients of mash, wort and beer was divided and detected by a repeated ascending paper chromatography using two parallel detection reagents. All the main wort sugars and other unspecified carbohydrates above maltose (X4 and X5) and maltotriose (X7) were clearly detected already in mash in. Above glucose, another unspecified sugar (X2), probably galactose was found. In wort, above maltotetraose other three higher oligosaccharides, probably maltopentaose (X8) maltohexaose (X9) and maltoheptaose (X10) were captured. Quantity of saccharose, unlike...
Semi-continuous fermentation of sterile hopped wortPeer-reviewed article
F. HLAVÁČEK, G. KLAZAR, M. KAHLER
Kvasny Prum. 1958; 4(8): 175-180 | DOI: 10.18832/kp1958020
Although the current way of pitching of the individual brews and fermentation of hopped wort in open tubs has its advantages considering quality, it is not suitable for continuous production and it is highly dependent on workers’ attention and care. A survey showed that at appropriately adopted equipment, primary fermentation could be performed with a semi-continuous manner while maintaining sterility of fermenting hopped wort and keeping good physiological and morphological state of yeasts. Pilot plant experiments also showed that beer with similar characters can be produced with sterile and semi-continuous fermentation similarly as with stationary...
New method of contamination control in alcohole fermentation process.Peer-reviewed article
J. BARTA, O. ®VÁČEK
Kvasny Prum. 1958; 4(8): 181-187 | DOI: 10.18832/kp1958021
The article deals with a new method of inhibiting the contamination during the alcohole fermentation process, based upon new principles instead of using antibiotics or antiseptics the method interferes with growth regulating substances indispensable for the contamination. The substances - presumably composite phosphoric proteinsare bound upon vitamins of the B group and release the yeast taking part in fermentation. It has been found that the intensive propagation of contaminating lactobacilli and their intensified metabolism is connected with the presence of the mentioned substances discovered in the yeast autolysate as well as in fermenting mash....
Application of Fischer's method to the control of manufacturing process in the plants producing dried yeast for bakeries.Peer-reviewed article
L. MINÁRIKOVÁ, V. STUCHLÍK
Kvasny Prum. 1958; 4(8): 187-188 | DOI: 10.18832/kp1958022
Providing that all necessary conditions are strictly adhered to the Fischer's method meets the requirements put to an analytic method suitable for convenient control of drying process in the dried vitamin-rich yeast production.(In Slovak, English summary only)