Kvasny Prumysl, 1962 (vol. 8), issue 2
Beer - the product of microbial activity.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1962; 8(2): 25-28 | DOI: 10.18832/kp1962003 
The article deals with the microbial activity in beer and underlines its effect upon the quality of the final product. Results of recent research works explaining the relation between the changes taking place in extract and microbial activity are discussed. Microbial activity effects the proportion of fermentation metabolites, vitamins, amino acids, trace elements and some other components determining the nutritive and dietetic properties of beer.(In Czech, English summary only)
Analytic criteria for evaluating the quality of Czechoslovak and foreign hops.Peer-reviewed article
M. VANČURA
Kvasny Prum. 1962; 8(2): 28-32 | DOI: 10.18832/kp1962004
The first part of the article deals with the analytic methods, which are employed for determining the components of h ops. In the second part components important for brewing process are indicated and changes they undergo during individual brewing phases are explained. The results of research works of the Research Institute of Brewing and Malting Industries are referred to. Several of these works criticize some formula currently applied to calculate the amount of hops to be added. In the closing part main criteria, which should be used for evaluating the quality of hops from brewer´s point of view are specifik. These criteria take into account the...
Brewing barley in Czechoslovakia´s third 5-year plan.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1962; 8(2): 33-35 | DOI: 10.18832/kp1962005
The article deals with the main measures to be taken to improve substantially the quality of brewing barley inCzechoslovakia. The districts suitable for growing barley will be revised, as also the list of varieties recommended for various areas. Seed breeding stations and research institutes of theCzechoslovakAgriculturalAcademyhave to raise new high-quality varieties and to improve existing ones, their target being the highest quality and output, which should be attained before 1965.(In Czech, English summary only)
Automatic defoaming in installations for aerobic fermentation.Peer-reviewed article
F. VAŇO
Kvasny Prum. 1962; 8(2): 36-39 | DOI: 10.18832/kp1962006
The author describes a new device, which has been experimentally employed for automatic defoaming in installations for aerobic fermentation of sweet wort at yeast plants. The scheme is based on applying defoaming fat. The sensing element of the device is an electrode closing the signaling circuit as soon as it contacts the rising foam. This sets in action the governor, which through a remote control system opens a solenoid valve in the fat feeding pipeline. There are two modifications of the device differing in the design of the incorporated time relay. In the first case the system is controlled mechanically in the second electronically.(In Slovak,...