Kvasny Prumysl, 1961 (vol. 7), issue 9
Application of stimulators in malting processes.Peer-reviewed article
V. SEKRT, G. HERLÍKOVÁ
Kvasny Prum. 1961; 7(9): 193-196 | DOI: 10.18832/kp1961029 
The article deals with improved malting technology based upon the results of scientific and research works, indicating that the giberele acid and glucose, even in an extremely thin concentration, accelerate germination of barley by 2 days. Malt treated with stimulators has on the fifth day of the malting process the same quality as non-treated malt on the seventh day. The results confirm also the advantages of new steeping method i. e. of spraying barley instead of submerging it. This new method shortens the time during which barley is exposed to water and introduces an intermittent aeration.(In Czech, English summary only)
New methods in effervescent wine processing.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1961; 7(9): 207-209 | DOI: 10.18832/kp1961030
The article deals with some new methods with have recently been introduced into the technology of processing effervescing wine, as e. g. continuous impregnation, improved sedimentation of yeasts etc.(In Czech, English summary only)