Kvasny Prumysl, 1962 (vol. 8), issue 9
Standardization of beer and wine yeast.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ
Kvasny Prum. 1962; 8(9): 193-195 | DOI: 10.18832/kp1962029 
The authoress has selected, classified and evaluated several strains of beer and wine yeasts. The most typical of them, i. e. strains with distinctly defined properties, can be taken as standards for comparison tests. The authoress recommends to extend the research work, study more strains and pay a special attention to the presence of sulphur dioxide, fermentation temperature, properties important for continuous technology, behavior of rawcereals in mixtures consisting of several components etc.(In Slovak, English summary only)
Calculating the results of malt extraction from barley analysis.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1962; 8(9): 196-198 | DOI: 10.18832/kp1962030
The article deals with various methods of calculating the results of malt extraction from analysis of barley. Various formulae suggested inCzechoslovakiaand abroad are critically comprared. To put forecasting on a more reliable basis it is necessary to introduce ore accurate analytic methods and take into account various modifications of barley treatment technology. The author has elaborated a simple nomograph based upon the Karabec-Novotný formulae, which allows rough calculation and is adapted to typical Czechoslovak barley varieties.(In Czech, English summary only)
Utilization of sewage with high fat acid contents for preparing yeast proteins.Peer-reviewed article
J. BARTA, E. HUDCOVÁ
Kvasny Prum. 1962; 8(9): 199-202 | DOI: 10.18832/kp1962031
Effluents from plants carbonizing lignite contain inCzechoslovakiaa comparatively high proportion of fat acids, chiefly in the form of ammonium acetate. Toxical substances preventing vigorous propagation of yeast can be easily removed from the effluents by introducing into them absorbing chemicals prepared from lignite components. Neutralized effluents can be added to nutritive media in various proportions up to 30 %, and even more. It is recommended to add - as an auxiliary source of glycides - some dextroner this being a waste product at glucose plants. Various kinds of yeast had been tested and the best results were obtained with a mixture of Dematium...
Biological factors determining the quality of effervescing wine.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1962; 8(9): 203-205 | DOI: 10.18832/kp1962032
The author describes in detail various products appearing in effervescing wine as the result of biologic and biochemical processes taking place during the treatment period, as also during the storage period after bottling. Several important components of wine undergo thus various transformations effecting the quality of wine. The article deals with the nature of such changes and evaluates their effects.(In Czech, English summary only)
Through - flow method of making lemonade.Peer-reviewed article
P. FILKA, I. ZELENKA
Kvasny Prum. 1962; 8(9): 206-209 | DOI: 10.18832/kp1962033
The authors describe a new production line - designed by them, and incorporating through - flow principles, which is sutable for making lemonades and may other saturated drinks. The equipment of the described line secures very accurate dosing, thorough pasteurization and efficient deaeration and facilitates also a far-reaching automation. The authors inderline in the concluding paragraphs of their article the vital importance of good hygienic and sanitary conditions. By improving these conditions the quality of products may be improved without having to install new machinery and equipment.(In Czech, English summary only)