Kvasny Prumysl, 1964 (vol. 10), issue 9
Hop tannins. Flavonols in some Czechoslovak and foreign hop varieties (part 2.).Peer-reviewed article
J. HUBÁČEK, M. TROJNA
Kvasny Prum. 1964; 10(9): 193-196 | DOI: 10.18832/kp1964027 
The article presents the results of research works investigating the proportions of kempherol and quercetine in some varieties of the Czechoslovak and foreign hops. The ®atec sorts of hops are outstanding for their well balanced relation between the two components. This balance is one of their specific features distinguishing them from British and American varieties. The proportions of individual flavonole aglycones can be used as criteria for classifying hops into several quality groups, since the properties of hops depend largely on the relation between the mentioned components.(In Czech, English summary only)
Continuous malting plant. Development of pilot plant and new technology (part 1.).Peer-reviewed article
Z. ©AUER
Kvasny Prum. 1964; 10(9): 197-199 | DOI: 10.18832/kp1964028
The article deals with the recent progress in the development of a pilot plant for continuous malting and new, appropriately adapted, technologic schemes for such a plant. Barley will be washed in two washing tanks, steeped by spraying and germinated on endless belts.(In Czech, English summary only)
Effect of overfermented mash on yeast agglutination.Peer-reviewed article
A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ
Kvasny Prum. 1964; 10(9): 207-208 | DOI: 10.18832/kp1964029
A series of experiments were carried out to investigate, whether it is possible to cause agglutination of baker9s yeast in sound, non agglutinated suspension by introducing into it agglutinated mash. Bacteriologic filters were employed for sterilization of mash. The results indicie that agglutination cannot be caused this way.(In Slovak, English summary only)