Kvasny Prumysl, 1965 (vol. 11), issue 8
Preparing beer wort by continuous dection mashing. Part I. adding hops to weet mash.Peer-reviewed article
J. DYR, J. MO©TEK
Kvasny Prum. 1965; 11(8): 169-175 | DOI: 10.18832/kp1965023 
A small scale pilot model has been used during the research works on the continuous mashing to study a new method of hopping characterized by introducing into the sweet mash fine crushed hops. Some interesting conclusions could be made from the analyses of wort and beer brewed in the described way. Both chemical and physical processes taking place in brewing were favourably affected, but from the organoleptic point of view the bitter taste of beer was less pronounced.(In Czech, English summary only)
Effect of aeration upon the agglutination of bakery yeast.Peer-reviewed article
A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ
Kvasny Prum. 1965; 11(8): 181-182 | DOI: 10.18832/kp1965024
In a series of tests the effects of temperatures and aeration of fermented substrates upon the tendency of bakery yeast to agglutination has been studied. Among the quantities measured during tests was also the amount of oxygen dissolved in the substrate. It has been found out that the interruption of aeration in the period of the maximum propagation of cells results very often in agglutination. This is due to the insufficient amount of oxygen and nutrients required in this stage of fermentation.(In Slovak, English summary only)
Factors determining the quality of lemonades.Peer-reviewed article
V. POTĚ©IL, J. URBÁNEK, V. VINCA
Kvasny Prum. 1965; 11(8): 183-187 | DOI: 10.18832/kp1965025
Among many factor which may affect the quality of lemonades in various tages of production process some are of exceptional importance, as e.g. carbonation, quality of applied syrups, which must comply with the requirements of standards, cooling and water treatment. Periodic disinfection and cleanliness are vital, too, beside strict adherence to the prescribed technology.(In Czech, English summary only)