Kvasny Prumysl, 1960 (vol. 6), issue 11
Maltulose in beer wort.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ, M. FISCHEROVÁ
Kvasny Prum. 1960; 6(11): 241-243 | DOI: 10.18832/kp1960045 
Chromatographic methods applied for studying the processes taking place in beer wort show, that the recently discovered new sort of sugar can be identified as maltulose. It originates in the wort from maltose through epimerization, boiling temperatures and increasing pH. Several samples of maltulose have been tested to find out whether it can be assimilated by yeast. Ten srains of pure cultures were selected for tests the results of which indicate, that some yeast strains as e. g. brewery yeast fail to utilize maltulose as their nutrient.(In Slovak, English summary only)
Modern cooling equipment for breweries and malting plants.Peer-reviewed article
V. CHLUMSKÝ
Kvasny Prum. 1960; 6(11): 243-247 | DOI: 10.18832/kp1960046
The article deals with the cooling equipment of Czechoslovak breweries and malting plants and compares it with the state at modern plants abroad. The reliability of existing automatic installations permits to introduce direct cooling practically everywhere, since there is no danger of temperature variations. Direct cooling brings substantial saving of capital investments and reduces operating costs. The electric energy consumption can be reduced in average by some 20 %. Waste heat can be utilized at breweries in absorbtion type cooling installations. To prevent propagation of moulds air conditioning and cleaning can be recommended. The article contains...
Brewhouse with gas heating.Peer-reviewed article
J. CASKA
Kvasny Prum. 1960; 6(11): 248-250 | DOI: 10.18832/kp1960047
The Victorious February Works have developed a system of gas heating for brewhouses incorporating infra-red radiators. The system includes tun and water heating as well as steam generation. The pilot installation with 160 hl capacity has been recently competed at Kralupy brewery and will be put into operation in near future. The article deals with this brewhouse, describes its equipment in detail and compares, applying economic criteria, conventional heating methods with infra-red radiation.(In Czech, English summary only)
The peramin concentrate of amino acids and its introduction into the nutritive medium for the saccharomyces cerevisiae microbs.Peer-reviewed article
I. VELIKÝ, S. HUNČÍKOVÁ, A. PRAŠIVKOVÁ
Kvasny Prum. 1960; 6(11): 251-254 | DOI: 10.18832/kp1960048
Several experiments have been made with the PERAMIN concentrate of amino acids in order to stimulate biological processes taking place in the cultures of the Saccharomyces cerevisiae yeast and increase thus final yields. The results are very encouraging. Glass fermenting vessels were used for experiments, in which synthetic media and media based on molasses were compared. Batches frown on molasses with some Peramin added gave yields by 6,94 - 17 % higher than without addition. The amount of Peramin varied from 0,5 to4 gto 1000 ml of nutritive medium. The figures indicate, that the PERAMIN stimulates the genartion of dry matter, having at the same time...