Kvasny Prumysl, 1963 (vol. 9), issue 11
Organoleptic and aromatic properties of hop oil solutions in beer and destilled water.Peer-reviewed article
P. HAUTKE, D. PETŘÍČEK
Kvasny Prum. 1963; 9(11): 253-256 | DOI: 10.18832/kp1963040 
The article deals with the results of research works studying in which way individual components of hop oil effect the organoleptic properties of beer. It has been established, that some components are harmful, especially volatile ones evaporating in the first phases of brewing process. With increasing length of bresing the effect of hop oil upon taste and flavor of beer is gradually dimishing. Limits of concentrations are indicated for organoleptic evaluation.(In Czech, English summary only)
New technology of processing karapils.Peer-reviewed article
F. JANATKA
Kvasny Prum. 1963; 9(11): 257-258 | DOI: 10.18832/kp1963041
The author suggests a new method of making KARAPILS, i. e. caramellized malt of light yellowish colour. A special installation which has been developed for the process is patented in Czechoslovakia under No. 108714. The new technology differs from conventional in using steam for heating malt to the saccharizing temperature. Malt is exposed to steam either on a moving tray or in a rotating drum. All the processing operations are fully mechanized. The quality of final product is high.(In Czech, English summary only)
Quality of sugar beet molasses of 1962 crop designated for plants manufacturing citric acid.Peer-reviewed article
A. ČEJKOVÁ, M. VOJKOVSKÁ, J. RYBÁŘOVÁ
Kvasny Prum. 1963; 9(11): 259-262 | DOI: 10.18832/kp1963042
Samples of sugar beet molasses collected from 24 sugar mills in Czechoslovakia have been tested to ascertain their quality and behaviour during citric fermentation. All the statistical and analytic data are presented in the from of tables permitting to choose molasses having satisfactory properties required by plants using molasses as raw material for manufacturing citric acid.(In Czech, English summary only)
Standardization of stability properties of non-alcoholic beverages.Peer-reviewed article
J. MARKVART
Kvasny Prum. 1963; 9(11): 265-266 | DOI: 10.18832/kp1963043
The author specifies main sources of contamination effecting unfavourably the stability properties and durability of non-alcoholic beverages. They can be found in the state of raw materials, in manufacturing premisses, bottling shops, storing rooms etc. Contamination can be prevented and excellent microbial conditions secured by introducing microbial analyses in plants making soda water and lemonades. Preventive measures and cleanliness are main factors in extending the durability and storing time limits sof fruit lemonades.(In Czech, English summary only)