Kvasny Prumysl, 1959 (vol. 5), issue 6
Contribution to the problem of brewers colouring solutions composition (caramels).Peer-reviewed article
J. DYR, J. MOŠTEK
Kvasny Prum. 1959; 5(6): 129-133 | DOI: 10.18832/kp1959013 
1. The paper chromatography methods were applied for analyzing home/'produced dextroner serving as raw material for substances. It was found that the substantial proportion (approximately 70% of the dry matter) is formed by glucose, followed by isomaltose, then fructose withmaltose and six other oligosaccharides not yet precisely classified. The main part of non-fermentable, free, reducing sugars is represented, according to chromatograms, as expected, by isomaltose. 2. The paper chromatography methods were used as well to analyse five samples of current brewers colouring extracts containing in average 26% of fermentable sugars, represented mainly...
Artifical cooling of malting floors.Peer-reviewed article
J. LOOS
Kvasny Prum. 1959; 5(6): 133-137 | DOI: 10.18832/kp1959014
The article deals with an important problem of increasing the production capacity of malting plants by building cooling installations permitting to extend the malting season through hot summer months. The author analyses scheme and calculates its reflection upon the manufacturing costs. It can be assumed that at small malting plants supplying malt to one brewery only i.e. in plants which actually are so connected with breweries as to from their department, the new technology will have no substantial effect upon the manufacturing costs calculated upon the base of 1 t of malt. Big industrial malting plants serving many breweries will have to install...
Application of formic acid for preserving yeast.Peer-reviewed article
J. STANĚK
Kvasny Prum. 1959; 5(6): 137-139 | DOI: 10.18832/kp1959015
Brewery yeast is a valuable raw material for manufacturing nutrive food, but it is not utilized so far on desirable scale owing to the difficulties connected with storing, pressing and transport. It has been found that the addition of a small amount of formic acid i.e. from 0,2 to 0,5% prevents bacterial decomposition of yeast and facilitates thus collecting and storing at normal temperatures. Since the yeast has no tendency to expand, it can be transported in closed vessels in loose state. In subsequent drying process practically all the formic acid present in yeast is removed by escaping water so that the final product has the same quality as if...
Comparison and evaluation of various methods for determination of sugar contents in wine wort.Peer-reviewed article
Z. KUTTELVAŠER, J. JAROŠ
Kvasny Prum. 1959; 5(6): 139-144 | DOI: 10.18832/kp1959016
By checking the precision of various methods applied for determination of sugar contents in wine wort it has been found by means of statistical analysis, that the readings taken from a wort tester of Klosterneuburg type do not exceed the limits of standard measuring errors and are not far from the real sugar contents. There is a good conformity between the values thus obtained and refractometer readings multiplied according to formula 0Rf x 0,85 as well as with the direct calculation of sugar contents from tables introduced by MEOPTA works. If Špreňar`s tables are used for calculation, the results deviate substantially from the average...
Measuring the level and volume of fermenting substances in yeast plants.Peer-reviewed article
F. VAŇO, V. STUCHLÍK
Kvasny Prum. 1959; 5(6): 144-147 | DOI: 10.18832/kp1959017
The article deals with a device developed for comparatively reliable measuring of level and volume of fermenting substances in yeast plants. The apparatus is based upon the principle of hydrostatic pressure and can be successfully applied everywhere for measuring the level, and consequently volume and weight, of liquids contained in vessels with constant cros-section in vertical direction. On the main conditions for obtaining reliable readings is perfect tightness of all connections. Further it is necessary to supply into the measuring tube precisely the quantity of air determined by experiments.(In Slovak, English summary only)