Kvasny Prumysl, 1960 (vol. 6), issue 6
Quality of malt manufactured in 1959 - 1960 season.Peer-reviewed article
M. TRKAN
Kvasny Prum. 1960; 6(6): 121-123 | DOI: 10.18832/kp1960024 
The article deals with the classification of the good quality of malt manufactured in the last season. The quality is defined by main signs indicated as mean values calculated from a large series of analyses. The figures are very useful for malt factories as a base for comparing tests.(In Czech, English summary only)
Polarographic determination of furanogenic substances present in beer.Peer-reviewed article
J. HUMMEL
Kvasny Prum. 1960; 6(6): 123-124 | DOI: 10.18832/kp1960025
The article presents preliminary information indicating the possibilities of polarographic methods when used for determination of furanogenic substances in beer without distillation. Beer is first subjected to hydrolysis under pressure in a hot bath with 12 % HCl. This operatinon lasts 6 hours. After neutralization by ammonia and filtration the solution is polarographically analysed in the medium of lithium chloride. The amount of furanogenic substances is calculated from the calibration diagram. The suggested original method is far more convenient and time saving than the procedures till now used.(In Czech, English summary only)
Theoretical consideration on making green malt on cooled malt floors.Peer-reviewed article
M. RŮŽIČKA
Kvasny Prum. 1960; 6(6): 125-127 | DOI: 10.18832/kp1960026
The author analyses several methods of making green malt to find out one meeting the requirements of modern large-scale industry. Theoretical considerations indicate, that by using the steeping water for cooling the malt floors the malting season may be extended roughly in the same proportion as by introducing pneumatic methods. It is clear from comparison of the two methods that the cooled floors offer - if the process is going under necessary control - substantial advantages over pneumatic methods.(In Czech, English summary only)
Hop growing in Slovakia.Peer-reviewed article
M. GRENČÍK, K. TOMÁŠEK
Kvasny Prum. 1960; 6(6): 127-130 | DOI: 10.18832/kp1960027
The article evaluates the prospects of hop growing inSlovakia. The results of the first crop indicate that it is possible to grow inSlovakiahops of good quality. To check the properties of Slovak hops several batches of beer have been brewed using hops fromSlovakiaand for comparison hops from the Tršice region inMoravia. The tables included into the article present the composition of various hop sorts and reflect their specific technological features. The analyses confirm that the chemical composition of Slovak hops justify their classification as very good sorts.(In Slovak, English summary only)
Temporary increase of vinegar production by using auxiliary installations for submerged fermentation..Peer-reviewed article
H. THOM
Kvasny Prum. 1960; 6(6): 130-132 | DOI: 10.18832/kp1960028
In the season of vegetable harvest, especially in the cucumber season, the vinegar consumption grows very rapidly. To prevent shortage auxiliary installations for submerged fermentation should be put temporarily into service. The output of works can be thus substantially improved. The author evaluates the advantages resulting from the suggested solution.(In Czech, English summary only)
Dyestuffs in grapes and their changes during processing.Peer-reviewed article
Z. KUTTELVAŠER
Kvasny Prum. 1960; 6(6): 133-138 | DOI: 10.18832/kp1960029
The article presents the results of thorough and large-scale research works studying the biochemistry of dyestuffs in grapes by means of paper chromatography. It deals mainly with the red dyestuffs which are present in blue and red sorts of grapevine. The article underlines the role of dyestuffs in wine. They determine the characteristic colour of the given sort of wine and together with tannin belong to vital factors responsible for the organoleptic properties of the product, since they take part in the oxidation and reduction processes taking place in the wine during the ripening period.(In Czech, English summary only)