Kvasny Prumysl, 1963 (vol. 9), issue 12
Changes in the composition of hop resins taking place during long storing and their effect upon the content of bitter substances in the beer.Peer-reviewed article
M. VANČURA, J. BEDNÁŘ
Kvasny Prum. 1963; 9(12): 277-281 | DOI: 10.18832/kp1963044 
The study, the results of which are discussed in the article, took one year and was aimed at finding the relation between changes taking place in hops during storing period and taste of beer. Maximum decrease was observed in the quantity of soft resins. The changed composition has no unfavourable effect upon the share of bitter substances in the beer. Beer brewed with hops stored for a year had by 31.5% more bitter substances than beer brewed with fresh hops. It is therefore clear, that not all the factors to which the stored hops are exposed contribute to deterioration of beer. Oxidation results in formation of some as yet not identified groups...
Condensation of vapours in brewing house.Peer-reviewed article
J. LOOS
Kvasny Prum. 1963; 9(12): 281-283 | DOI: 10.18832/kp1963045
The thermal balance of hot water consumption in brewing houses can be improved by introducing condensation of vapours and installing efficient condensers, which must be provided with automatic thermostatic controls. The author indicates an efficiency of 0.45 as one which may be obtained and calculates approximate savings in heating steam consumption in brewing houses with a well functioning vapour condenser.(In Czech, English summary only)
Determining the production capacity of yeast factories.Peer-reviewed article
M. DAVID
Kvasny Prum. 1963; 9(12): 283-287 | DOI: 10.18832/kp1963046
The article deals with a method which has been developed for ascertainig the production capacity of a yeast factory, the ratio of its exploitation an limits of reserves. All the calculations apply to factories employing technology based on continuous methods.(In Czech, English summary only)
Improving storing properties of fruit lemonades.Peer-reviewed article
F. KUBEŠ
Kvasny Prum. 1963; 9(12): 288-289 | DOI: 10.18832/kp1963047
The author suggests several efficient measures which can improve the storing properties of fruit lemonades and extend the maximum storing period to 28 days without pasteurization. Here are the main conditions of success: sterility of sirup, thoroughly washed bottles, protection against reinfection, high standart of hygiene at plants and high degree of saturation with carbon dioxide.(In Czech, English summary only)