Kvasny Prumysl, 1962 (vol. 8), issue 8
Present state of hopgrowing in Czechoslovakia.Peer-reviewed article
L. VENT
Kvasny Prum. 1962; 8(8): 169-173 | DOI: 10.18832/kp1962026 
The article deals in detail with the present state of hopgrowing in Czechoslovakia and some recent achievements, as successful breeding of new varieties, improved methods of propagation by cuttings, application of large-scale technology, development of effective pest control methods and research works aimed at finding criteria for reliable quality grading. Research Institute of Hopgrowing studies new methods of determining the content of bitter acids, which may be applied as one of the criteria of evaluating the quality of hops.(In Czech, English summary only)
Ascertaining the contamination of baker9s yeast by wild yeast and dissociating forms of working yeast.Peer-reviewed article
L. ŠILHÁNKOVÁ
Kvasny Prum. 1962; 8(8): 175-182 | DOI: 10.18832/kp1962027
The article deals with a new method which has been developed for ascertaining the contamination of standard, working yeast by wild strains causing sedimentation and floating mould films. the method is based on subduing the standard, working strain by iodacetic acid. The suggested method was applied successfully and verified at 6 yeast plants. It could be used also for routine checking at various production stages, as well as for ascertaining the condition of stored supplies of standard strain yeast.(In Czech, English summary only)
Continuous method of producing effervescing wine.Peer-reviewed article
L. BAHNÍK, O. ZÁVODNÝ
Kvasny Prum. 1962; 8(8): 182-186 | DOI: 10.18832/kp1962028
The authors describe a new continuous method of producing effervescing wine, which has been introduced inUSSR, as also results achieved through improved preparatory treatment of wine to be gassed. To reduce the red-ox potential it is recommended to store wine in several through-flow, interconnected tanks sealed against oxygen admission. The quality of effervescing wine could be improved by introducing into it some ascorbic acid. In the closing paragraphs the authors evaluate the described new technology as a way, how to enhance the production of effervescing wine inCzechoslovakia.(In Czech, English summary only)