Kvasny Prumysl, 1959 (vol. 5), issue 7
Polyphenolic substances in malt steeping water.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ, M. LUKÁ©OVÁ-NOVOTNÁ
Kvasny Prum. 1959; 5(7): 153-160 | DOI: 10.18832/kp1959018 
Polyphenolic substances which are present in raw materials used by breweries find their way into final product and deteriorate its properties. In the first place tanning matter from barley should be mentioned. It is therefore desirable to leach the greatest possible part of such matters by steeping process in malt plants. The experiments with steeping barley in alcalic water indicate that the method is efficient and can remove a substantial proportion of polyphenolic substances. Chromatograms of extracts from alcalic water are distinguished by spots of more intensive and brighter fluorescence than chromatograms of conventional water. The results of...
Allocation of districts for growing malting barley.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1959; 5(7): 161-163 | DOI: 10.18832/kp1959019
The whole territory of Czechoslovakia is divided in 1959 in 13 districts and selected sorts of barley are specified for each district. In Bohemia and Moravia 4 characteristic production types are taken into the scheme (sugar beet, maize, potato and highland belts), whereas in Slovakia only three (sugar beet, maize and highland belts). Since 1956 9 sorts of barley have been eliminated from the scheme and replaced by new, better sorts.(In Czech, English summary only)
Faulty fermentation of beer in the flowering of period of conifers.Peer-reviewed article
J. STANĚK, J. ©PIRHANZL
Kvasny Prum. 1959; 5(7): 164 | DOI: 10.18832/kp1959020
It is generally know, that in the flowering period of conifers beer has lower alcohol content. The results of experiments indicate that the pollen of conifers effects very substantially the fermenting process. In the first stage it has a stimulating effect but later it changes into a retarding one. Further research work and experiments are being prepared to study the problem in detail.(In Czech, English summary only)
Measuring the steam consumption in distilleries.Peer-reviewed article
B. MELICHAR
Kvasny Prum. 1959; 5(7): 167-170 | DOI: 10.18832/kp1959021
The article deals first with general principles of manufacturing process in distilleries using molasses as basic material and applying old methods. Function of mashing column in such distilleries is explained. Further paragraphs deal with a new method developed for measuring steam consumption in distilleries. Results of measurements are analysed.(In Czech, English summary only)
Improving the quality of our sweet and vermouth-type wines.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1959; 5(7): 170-172 | DOI: 10.18832/kp1959022
A new method of preparing sweet and vermouth-type wines has been developed and verified. Base wine with high alcohol content was obtained by fermenting grape must of high sugar concentration by selected alcohol-resistant yeasts. Only sugar was added to base wine, and, in case of vermouths, flavouring extract, but - contrary to conventional methods - no alcohol. The quality of wines thus treated is better owing to higher extract content, better harmony of ingredients, and earlier ripeness of the product.(In Slovak, English summary only)