Kvasny Prumysl, 1961 (vol. 7), issue 1
New malt house at Topolčany - its equipment and first results of its operation.Peer-reviewed article
M. PRAMUK, J. OSTÚCH
Kvasny Prum. 1961; 7(1): 4-7 | DOI: 10.18832/kp1961001 
The article deals with the new malt plant which has been built after several years of preliminary work at Topolčany and evaluates experience gained by designing and building such a large plant, as well as by installing its equipment. The Topolčany malt house is in its conception the most modern plant inCzechoslovakiawith up-to-date machinery and equipment. The author mentions not only positive features of the plant, but also minor difficulties and deficiencies which cannot be avoided when projecting large works, no matter how carefully the project may be prepared.(In Slovak, English summary only)
Problems of water supply and waste water disposal in breweries and malt plants.Peer-reviewed article
J. TŮMA
Kvasny Prum. 1961; 7(1): 8-12 | DOI: 10.18832/kp1961002
The article describes various ways, in which the problems of water supply and waste water disposal in breweries and malt plants can be solved. There is an ever increasing tendency in breweries to replace well water by chemically purified and treated freely available water from ponds and rivers. As far as waste water is concerned, the difficulties arise mainly at small breweries and malt plants situated in country districts nad therefore not connected to the municipal sewage systems. The technology consists chiefly in biological treatment in special ponds belonging to breweries. Recirculation schemes including cooling water as well as water from technological...
Behaviour of free amino acids in molasses at citric fermentation as well as at anaerobic sulphuric fermentation introduced in waste water.Peer-reviewed article
V. TOLMAN
Kvasny Prum. 1961; 7(1): 13-15 | DOI: 10.18832/kp1961003
Various chromatographic methods were applied to study the changes taking place in the content of amino acids in the fermenting molasses used for manufacturing citric acid. The behavior of amino acids was also studied in waste water exposed to sulphuric fermentation by introduced anaerobic bacteria. The results of research are presented in the form of tables.(In Czech, English summary only)
Some problems of manufacturing grape juice.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1961; 7(1): 15-18 | DOI: 10.18832/kp1961004
The article deals with the results of experiments undertaken to find out the possibilities of preparing grape juice from various sorts of vine cultivated inCzechoslovakia. Besides pure sorts also hybrids were taken into consideration. The author underlines several positive features of grape juice and recommends to use it for manufacturing various non-alcoholic refreshing beverages.(In Czech, English summary only)