Kvasny Prumysl, 1959 (vol. 5), issue 1
Bottling beer in hot state.Peer-reviewed article
G. KLAZAR, J. BEDNÁŘ
Kvasny Prum. 1959; 5(1): 3-6 | DOI: 10.18832/kp1959001 
Provided good colloidal stability of beer, hot bottling is a definite improvement as compared with conventional pasteurizing methods. It is necessary to underline that good colloidal condition is a basic requirement of any pasteurizing process. Absolutely clean bottles are essential with hot bottling as any foreign matter or dirt present in the bottle causes immediately intensive frothing. Hot bottling has several serious advantages. Whereas in continuous pasteurization beer must be first warmed and afterwards cooled to be filled into sterilized bottles, with hot bottling sterilization is obtained in a single phase simultaneously with bottling. High...
Iodometric determination of saccharose applied to fermentation control.Peer-reviewed article
A. ŠEPITKA
Kvasny Prum. 1959; 5(1): 13-15 | DOI: 10.18832/kp1959002
The author has adjusted the iodometric method for determination of saccharose in fermenting mashes during lactic fermentation process. The suggested method takes less time than determination of unfermented sugar based upon reduction of Fehling liquid and is fas more reliable than direct polarometric method. The iodometric method can be applied in the full range of saccharose concentrations which are present under normal conditions. The iodometric method used for following the rates of saccharose decrease in fermenting mashes indicates, that inversion of sacharose does not precede fermentation with various irregularities of fermentation, till now assumed.(In...
Maturity of the Rhine Ryzlink wine.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1959; 5(1): 15-18 | DOI: 10.18832/kp1959003
Scientific agricultural methods which are being introduced in viticulture and take into account specific properties of individual varieties of vine should be followed by selective treatment of wine. The present article deals with the results of experiments made with various varieties of the Rhine Ryzlink of 4 vintages to study the effect of properties, specific for given variety, upon the maturing process ant the maximum storing period of bottled wine. Analytic and tasting tests indicate, that in our conditions the Rhine Ryzlink wine can be safety filled in bottled after 8 - 10 months of storing in casks and two drawings off. The maximum storing period...