Kvasny Prumysl, 1964 (vol. 10), issue 2
Time saving, accurate method for determining SO2 content in hop cones.Peer-reviewed article
P. HAUTKE, D. PETŘÍČEK
Kvasny Prum. 1964; 10(2): 25-27 | DOI: 10.18832/kp1964003 
A new colorimetric method has been elaborated for determining SO2 in hop cones. The method is more time saving and accurate than weighing analysis which is now chiefly used. The principle of the suggested new method is in a colour reaction between an absorbing solution containing SO2 and fuchsine-formaldehyde reagent. The method is extremely sensitive and permits to determine very small quantities of SO2 present in the investigated material.(In Czech, English summary only)
Economical malt drying method.Peer-reviewed article
V. VLČEK
Kvasny Prum. 1964; 10(2): 27-29 | DOI: 10.18832/kp1964004
Analysing the results of two malting seasons, as reported by one big maltery, the author demonstrates the advantages of the new malt drying method, elaborated by him and based on the process lasting 2x24 hours. The method is briefly described and its specific features underlined. Diagrams are used to show the relationship between the consumption of thermal energy required for malt drying and outer temperature. To enable comparison all the data concerning thermal efficiency, heat consumption etc. should be related to the same basic temperature of outer atmosphere, i. e. 6 ˚C.(In Czech, English summary only)
Application of gas chromatography for determining alcohols.Peer-reviewed article
A. PRÍBELA
Kvasny Prum. 1964; 10(2): 31-35 | DOI: 10.18832/kp1964005
The article deals with the application of gas chromatography using diglycerole and silicon oil for direct division of alcohols, as well as with indirect methods requiring preliminary transformation of alcohols into alkyl esters of nitrous acid. A simple apparatus has been developed, which serves as a reaction vessel for esterification as also for concentrating esters. Its design permits to use for sampling a normal micropipette. The temperature of apparatus is maintained at a constant level irrespective of chromatographic column and its temperature. The described method can be recommended for routine analyses of water solutions of alcohols. It has...
Semi-continuous method of making biologically active yeast.Peer-reviewed article
P. HANULA, M. ČUNDERLÍKOVÁ
Kvasny Prum. 1964; 10(2): 36-39 | DOI: 10.18832/kp1964006
A new semi-continuous technology of preparing biologically active yeast, based on a 4-vat scheme, has been introduced to verify the stability of biological activity of α-glucosidase-maltase yeast. Besides the semi-continuous technology the experimental work was characterized by the use of molasses as a sole substrate. The product was very active in all the phases of the process being in no respect inferior to yeast processed by batch methods. The biologically active yeast has many advantages as compared with convetional types. It shortens the yeasting time of dough, is extremely intensive in maltose and offers dough with prolonged stability.
Microflora of sweet tokay wines.Peer-reviewed article
E. MINÁRIK, M. NAGYOVÁ
Kvasny Prum. 1964; 10(2): 40-42 | DOI: 10.18832/kp1964007
In non-stabilized sweet wines stored in casks the substantial part of present natural sugar is fermented. Addition of alcohol cannot be classified as a reliable measure to prevent fermentation. To secure biological stability of wine it is necessary to employ pasteurization or to add sorbic acid or diethylpyrocarbonate. Both chemicals are at present prohibited inCzechoslovakiaas conserving agents for wine and other beverages.(In Slovak, English summary only)