Kvasny Prumysl, 1962 (vol. 8), issue 5
Water - an important raw material for fermenting industries.Peer-reviewed article
V. POSPÍŠIL
Kvasny Prum. 1962; 8(5): 97-99 | DOI: 10.18832/kp1962015 
The article specifies the requirements to be met by water used in fermenting industry. An adequate supply of pure water has always been a vital problem for any fermenting plant, at present the situation is extremely difficult, since there is an acute shortage of pure, good water. To secure enough water for growing industry and population it is absolutely necessary to improve the purity of water in rivers and basins, which will be main sources of water supply in near future. Purification of waste water must be brought to a substantially higher efficiency level and measures must be taken to prevent excessive deterioration of water by manufacturing processes.(In...
Saving water in breweries.Peer-reviewed article
J. LOOS
Kvasny Prum. 1962; 8(5): 99-102 | DOI: 10.18832/kp1962016
One of the effective measures, how to reduce water consumption in breweries is to replace water cooled condensers in the cooling installations by air-cooled ones. The author compares current types of water cooled condensers with air cooled systems and shows, that from economical point of view the air cooled units can be recommended as cheaper in operation, in the first line to breweries using water from municipal mains, though the consumption of electric power is higher.(In Czech, English summary only)
Present level of barley-growing in Czechoslovakia.Peer-reviewed article
A. FORAL, Z. VOŇKA
Kvasny Prum. 1962; 8(5): 102-108 | DOI: 10.18832/kp1962017
The article offers comprehensive data of areas occupied inCzechoslovakiaby brewing barley, yields and participation of principal varieties. Data specified forCzechoslovakiaare compared with those from other barley growing countries. Specific features of individual varieties - as seen by grower - are described and evaluated.(In Czech, English summary only)
Factors securing biological stability of wine.Peer-reviewed article
Z. KUTTELVAŠER, O. ŽVÁČEK
Kvasny Prum. 1962; 8(5): 109-112 | DOI: 10.18832/kp1962018
The article specifies principal factors causing biological turbidity of bottled wine and deals with measures preventing spoilage. The author underlines the vital importance of extreme cleanliness and high hygienic standards, which are decisive in bottling plants. Some current methods of improving the biological stability are briefly discussed, as. e. g. sterile bottling of cold wine, pasteurization at high and low temperatures and application of various conserving chemicals.(In Czech, English summary only)