Kvasny Prumysl, 1960 (vol. 6), issue 4
Semicontinuous method of fermenting beer.Peer-reviewed article
J. MAŠTOVSKÝ, M. KAHLER
Kvasny Prum. 1960; 6(4): 73-77 | DOI: 10.18832/kp1960015 
A semicontinuous method of fermenting beer wort has been verified on a semi-production scale, using suitably adjusted equipment. Changes of the chemical composition of beer wort, as well as of the morphological and physiological state of yeasts have been determined and the results compared with those obtained by conventional stationary fermentation. To secure good results of semicontinuous fermentation it is necessary to filter the wort at 5 ˚ C and to maintain uniform conditions in the vats by agitating mechanically the content. If all the indicated conditions are strictly adhered to, and pure initial yeasts used for fermentation, the semicintinuous...
Some problems of storing in bottling departments of breweries, of palletization and transport.Peer-reviewed article
J. LOOS
Kvasny Prum. 1960; 6(4): 78-80 | DOI: 10.18832/kp1960016
By mechaniying stores of packaging material a very substantial area may be saved as compared with stores where all handling must be done by hand. The number of workmen can be reduced, too. Palletozation, owing to its specific character, can be introduced successfully only if necessary storing facilities have been provided, permitting unobstructed use of modern transport means. Under existing conditions it is necessary to introduce palletization in the first line in export breweries.(In Czech, English summary only)
New technology of manufacturing yeasts.Peer-reviewed article
J. TOMÍŠEK
Kvasny Prum. 1960; 6(4): 81-84 | DOI: 10.18832/kp1960017
The article deals with a new method of manufacturing yeasts, based on using orthophosphoric acid as an oxydating and clarifying agent. At the same time orthophosphoric acid serves as the sole phosphoric nutrient for propagating yeasts. The methods recommended for continuous preparation of mash, suitable equipment and advantages of new technology are discussed in detail.(In Czech, English summary only)
Increasing glycerine content in mash.Peer-reviewed article
V. GRÉGR, Z. KUTTELVAŠER
Kvasny Prum. 1960; 6(4): 85-89 | DOI: 10.18832/kp1960018
Since normal alcoholic fermentation is always companied by emergence of glycerine, the authors have elaborated and verified new technology for manufacturing glycerine, based on fermenting molasses in alkaline medium with addition of alkali earth carbonates or Na2SO3. The suggested method can be easily introduced on any molasses distillery without complicated adjustments of existing equipment. The total yield of ethyl alcohol and glycerine, at experiments carried out on a semi-production scale, was as high as 51,63 % calculated from the weight of sugar introduced into the process, the proportion of glycerine being 11,74 % [by weight]...