Kvasny Prumysl, 1962 (vol. 8), issue 11
Methods developed for measuring frothing quality of beer and their practical application.Peer-reviewed article
G. HERLÍKOVÁ, J. VACKOVÁ
Kvasny Prum. 1962; 8(11): 243-247 | DOI: 10.18832/kp1962036 
The article deals in its first part with fundamental theories explaining the nature of bonds holding CO2 in beer and with current methods applied for determining its frothing quality. The second part deals with the result of experiments comparing 4 various methods. Special attention is paid to the Rudin method suggested for measuring the frothing quality and its changes reflecting technological factors. Values obtained by applying de Clerck9 s and Rudin9 s methods, as well as decrement ratios of CO2 [ascertained by titration repeated at intervals] permit to specify reasons causing fluctuation of frothing properties.(In Czech,...
Application of synthetic substrates in production of high protein food.Peer-reviewed article
J. VERNEROVÁ, J. BĚLOUŠKOVÁ
Kvasny Prum. 1962; 8(11): 251-253 | DOI: 10.18832/kp1962037
The article deals with the results of chromatographic analyses aimed at identification of aminoacids, which are present in yeast protein produced by some strains of Candida group grown on substrates containing alcohol or acetic acid as source of carbon compounds. The chromatographs indicate that the proportion of aminoacids in all the investigated samples is roughly equal.(In Czech, English summary only)
Application of sorbic acid for stabilizing wine.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1962; 8(11): 253-257 | DOI: 10.18832/kp1962038
The results of experiments, aimed at determining the efficiency of sorbic acid and potassium sorbate as stabilizing agents when introduced in sweet wine, indicate, that their antiseptic effect starts at concentrations as low as 50 mg/l. For practical application concentrations in the 50 - 200 mg/l e indicated limits, the organoleptic qualities of wine, I range can be recommended. The concentration depends on the alcohol content, sulphuration degree and previous treatment of wine. If the doses of chemicals are held within the indicated limits, the organoleptic qualities of wine, I e. its taste and flawour, are not deteriorated. Application of sorbic...