Kvasny Prumysl, 1960 (vol. 6), issue 1
Albumins in bresing industry. I. nitrogenous components of barley and malt.Peer-reviewed article
M. KOTRLÁ-HAPALOVÁ
Kvasny Prum. 1960; 6(1): 3-6 | DOI: 10.18832/kp1960001 
Turbidity of beer caused by nonbiological components is one of the most important problems to be solved by brewing industry. Its importance is enchanced by a steadily increasing proportion of bottled beer, by new materials introduced into the technologic schemes, new transport means and in the first line by more rigorous requirements of the consumers insisting on high quality and clear colour of beer. Nitrogenous components of barley and malt represent the major part of all non-biological turbidities. The series of articles will discuss the latest achievements of the research works in the field of biochemical transformations and chemical processes...
Development of brewing industry in Hungary.Peer-reviewed article
F. HLAVÁÈEK
Kvasny Prum. 1960; 6(1): 7-8 | DOI: 10.18832/kp1960002
The beer consumption in Hungarian People9s Republic is since 1950 steadily growing and has reached in 1958 more than30 lper capita. The article deals with the biggest Hungarian breweries in Budapestand Nagy Kanizsa which were modernized a few years ago.(In Czech, English summary only)
Quick method for determination of alcohol in solutions and mashes.Peer-reviewed article
E. KELLERMANN
Kvasny Prum. 1960; 6(1): 11-12 | DOI: 10.18832/kp1960003
Martin-Dietrich method for determination of alcohol has been verified and introduced in refineries. The method is a rapid one, since an analysis takes only 1/2 hour. Mean error in the results does not exceed ± 0,02 %. The method is described in detail.(In Slovak, English summary only)
Aerating systems for plants manufacturing feed yeast from sulphite lyes and distillation residues.Peer-reviewed article
Z. RADÌJ
Kvasny Prum. 1960; 6(1): 13-15 | DOI: 10.18832/kp1960004
Having explained in introducing paragraphs the importance of mash aeration, the author deals with various systems used in plants manufacturing feed yeast from sulphite lye liquor and distillation residues. Technical data of individual systems are presented in the form of tables.(In Slovak, English summary only)
Bottling stage of the Müller - Thurgau wine.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1960; 6(1): 16-19 | DOI: 10.18832/kp1960005
The article deals with the results of studies aimed at determination of optimum stage for bottling wines of the Müller - Thurgau type, as well as at necking thein behaviour hen stored in bottles. Results of analyses and organoleptic tests indicie that the wine of the said type can be bottled 3-4 months after harvest and comparatively short curing in barrels. Wine can be therefore consumed as young wine preserving fully its characteristic taste and flavon. Treatment of wine is described in detail.(In Czech, English summary only)