Kvasny Prumysl, 1958 (vol. 4), issue 9
Experiments aimed at controlled changes of fermenting properties of yeast.Peer-reviewed article
O. NEČAS, A. KARÁSEK
Kvasny Prum. 1958; 4(9): 195-197 | DOI: 10.18832/kp1958023 
During the experiments, we tried to achieve in yeasts the adaptation to ferment lactose and melibiose at the regeneration of the yeast cells from protoplasts without membranes and their fragments. Just the protoplast culture and their regeneration on soils with these sugars is not enough for developing of the adaptation. During regeneration on soils with filtrate homogeneity or autolysate of brewer's yeast, which ferment melibiose, of the 271 isolated strains we obtained 8 strains of yeasts that fermented melibiose. During passaging on molasses these yeasts again lost this ability to ferment melibiose. (In Czech, English summary only)
Statistical method of calibrating tanks for storing spirit and spirit products.Peer-reviewed article
K.K. PONOMAREV
Kvasny Prum. 1958; 4(9): 198-205 | DOI: 10.18832/kp1958024
The explained method which is based in the laws of statistical mathematics for mass events and which counts in all the actors that operate in the tank and in addition, periodic re-measurements (e.g. every 3 months) of geometric shape, allows to correct systematically the outcome of calibration with time). In short, the essential factor for the explained method is that, given the ever-changing geometric shape of a cylindrical vat due to the influence of these factors, the most suitable manner is the method which when counting all influences, gives the possibility to change the calibration volume tables, depending on how the casing mechanically works...
Fermentation and storage of wines in metal tanks with UPON coating.Peer-reviewed article
M. TIBENSKÁ
Kvasny Prum. 1958; 4(9): 205-207 | DOI: 10.18832/kp1958025
By means of electrophoresis it has been found that in the consequence of swelling the epoxyde coating, manufactured on the base of the UPON 1200 P resin, releases polyethylene polyamine which is added into the coating as hardening element. Apparently this substance is responsible for deteriorating the quality of wine kept in so coated vessels.(In Slovak, English summary only)
Remarks on red wine production.Peer-reviewed article
Z. KUTTELVAŠER
Kvasny Prum. 1958; 4(9): 207-210 | DOI: 10.18832/kp1958026
Besides classical ways of red wine production by fermenting mashes in vats, more and more fermenting of red mashes in steel tanks is promoted, mash is blended with compressed carbon dioxide here as well as by heating red mashes without further fermentation of mashes in open vats with a freely floating pomace cap. This fermentation method is quite laborious and poor blending and leaving of fermented mash in a vat for a longer time, as it often happens with an increased grapes purchase has an adverse effect on the quality of wine produced. Therefore, it is necessary to ensure the perfect organization of work, maintaining fundamental technological requirements,...