Kvasny Prumysl, 1966 (vol. 12), issue 5
Water in brewing and malting industries.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1966; 12(5): 97-100 | DOI: 10.18832/kp1966018 
The article deals with the problems of water supply in brewing and malting industries and outlines briefly - by quoting the views of some prominent Czechoslovak and foreign authors - the present state of knowledge of water consumption and its calculation, composition of waste water, purification methods and their efficiency.(In Czech, English summary only)
New varieties of spring barley.Peer-reviewed article
A. FORAL
Kvasny Prum. 1966; 12(5): 100-102 | DOI: 10.18832/kp1966019
The article deals with the quality of some new varieties of spring barley which have recently been introduced abroad as suitable for malting industries. The conclusions are based both on the information from foreign literature and the results of experiments, carried out at the Research Institute of Crop Production at Kroměříž. Very yielding are Mosane, Tab 7266 and Weibulls Clara; resistant against laying - down are Mosane, Eli, M 59/39 and Una; high proportion of the first - grade grain is typical for Mosane, and Uno; resistant against mildew is Ciro [Bernburger 39678]. Non of the mentioned foreign varieties is equal to Czechoslovak varieties in their...
Remarks to methods used for the determination of contaminating yeast in bakery yeast.Peer-reviewed article
R. KUBÍČEK, A. HOUSKOVÁ
Kvasny Prum. 1966; 12(5): 104-107 | DOI: 10.18832/kp1966020
The article deals with the methods applied for the determination of contaminating yeast in bakery yeast, of which one, based upon cultivation, can be recommended for routine inspections at plants. The substrate is agar containing glucose, aniline or hydrochloric triethanolamine, KH2PO4 and molasses or malt extract. This substrate accelerates the growth of colonies of contaminating families [Candida utilis, Candida tropicalis] und true yeast [Sacch. cerevisiae]. The colonies can be easily distinguished by their different sizes.(In Czech, English summary only)
Eliminating protein turbidity of wine.Peer-reviewed article
J. FARKAŠ
Kvasny Prum. 1966; 12(5): 108-112 | DOI: 10.18832/kp1966021
The article deals with various methods applied for the identification of proteins present in wine, as well as with the efficiency of bentonite as an agent reducing the content of proteins and amino acids. Problems connected with the application of bentonite for clarification of wine, as also the results obtained with introducing bentonite into unfermented must, are discussed, too. New methods of clarification with bentonite are compared with existing ones.(In Slovak, English summary only)