Kvasny Prumysl, 1960 (vol. 6), issue 9
Polyphenolic substances and their importance for brewing industry.Peer-reviewed article
V. KAREL
Kvasny Prum. 1960; 6(9): 193-196 | DOI: 10.18832/kp1960038 
The article presents a summary of results of recent research works aimed at the determinativ of the role the polyphenolic substances have in brewing processes. The importance of individual components of tanning matters is analysed and their effect indicated both in individual stages of manufacturing process and in final product.(In Czech, English summary only)
Mechanization of breweries.Peer-reviewed article
J. CASKA
Kvasny Prum. 1960; 6(9): 197-198 | DOI: 10.18832/kp1960039
The article dealw with the machines and equipment to be developed at the ZVÚ Works at Hradec Králové for accelerating mechanization of breweries.(In Czech, English summary only)
Manufacturing biologically active yeast on production scale.Peer-reviewed article
V. STUCHLÍK, M. ČUNDERLÍKOVÁ, P. GRODOVSKÝ HANULA
Kvasny Prum. 1960; 6(9): 198-203 | DOI: 10.18832/kp1960040
One strain was selected from an imported yeast sample and was then cultivated alternatively on molasses and maltose worts. Yeast produced in this way has double the leavening capacity as compared with yeast cultivated on molasses wort only. Increased activity of yeast results in improving the quality of pastry and shortening the leavening period by approximately 50 %.(In Slovak, English summary only)