Kvasny Prumysl, 1962 (vol. 8), issue 4
Economical operation of malt kilns.Peer-reviewed article
V. VLÈEK, J. VLÈEK
Kvasny Prum. 1962; 8(4): 76-79 | DOI: 10.18832/kp1962010 
When pale malt of the so called Plzeò type is to be dried in doublefloor kilns, the process should last 2 x 24 hours without agitating malt on the upper floor. On the Loir floor moderate agitation should be introduced at finishing temperatures in the closing stage of the process. The suggested method secures optimim economical results. The relative humidity of outgoing air must be close to 100 % and its temperature must not exceed values indicated for given drying conditions in the tables. In the described process the upper floor serves for 12 hours as a predrying stage.(In Czech, English summary only)
Mechanization of accounting department of the Plzeò Breweries.Peer-reviewed article
V. KOLÁØ
Kvasny Prum. 1962; 8(4): 79-82 | DOI: 10.18832/kp1962011
The article deals with the mechanization of accounting and recording operations and shows good results achieved by the Plzeò Breweries. The system adopted at Plzeò is based on employing book-keeping machines, which results in saving much time, reliability of records, convenient fading, reduction of clerical staff and easy analyse of figures.(In Czech, English summary only)
New installation for manufacturing drinking spirit in the Leopoldov distillery.Peer-reviewed article
B. MELICHAR
Kvasny Prum. 1962; 8(4): 82-85 | DOI: 10.18832/kp1962012
The article deals with a new installation for manufacturing drinking spirit, which has recently been put into service in a distillery at Leopoldov and permits to obtain final product straight from the fermented mash. The distillation tower with its accessories can be shut off and the installation can serve for refining. The final tower may be either shut off or kept working. The described installation facilitates spirit production from imported raw materials.(In Czech, English summary only)
Stabilization of sweet wine with diethyl ester of pyrocarbonic acid.Peer-reviewed article
E. MINÁRIK, L. LAHO
Kvasny Prum. 1962; 8(4): 86-89 | DOI: 10.18832/kp1962013
Diethyl ester of pyrocarbonic acid [introduced by its manufacturer in Germanyunder designation Versuchsproduct Ue 5908] is a new chemical stabilizing wine with higher sugar content. It has outstanding fungicidal properties, even when introduced in very small quantities. In concentration 150 - 200 mg/l it stops fermentation of sugar present in the wine and prevents turbidity. Since this ester undergoes in wine hydrolytic decomposition, bottling must follow immediately after the wine has been treated. This chemical cannot be therefore classified as a conserving substance, but only as an technical auxiliary stuff for treating wine. Application of this...
Saturating water for non-alcoholic beverages with carbon dioxide.Peer-reviewed article
I. ZELENKA
Kvasny Prum. 1962; 8(4): 89-93 | DOI: 10.18832/kp1962014
The article deals with one of the most important technological problems concerning plants manufacturing soda water and othe non-alcoholic beverages, viz. saturation of water with carbon dioxide. All the chemical and physical factors and their interrelation effecting the saturation process are discussed in detail.(In Czech, English summary only)