Kvasny Prumysl, 1968 (vol. 14), issue 4
Sulphur compounds in beer.Peer-reviewed article
J. ©ROGL, J. PESLER, J. VACKOVÁ
Kvasny Prum. 1968; 14(4): 79-80 | DOI: 10.18832/kp1968010 
From the measurements of hydrogen monosulphide content in fermenting wort the authors derive their conclusion that the rate at which it escapes from the wort depends on the size and form of vats. From small, shallow vats hydrogen monosulphide escapes apparently more freely.(In Czech, English summary only)
Organoleptic tests of beer, part I. testing methods.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1968; 14(4): 81-85 | DOI: 10.18832/kp1968011
Selecting one of several existing organoleptic beer testing methods it is always necessary to take into account the final aim of the test and to process accordingly its results. Methods restricted to ascertaining differences in taste of compared marks of beer provide very reliable results, whereas methods requiring fine classification by applying several qualitative and quantitative criteria are too sophisticated and exacting. Quality of beer - seen as a complex of many components - can be best expressed by point system. Questionnaires should be used to evaluate the popularity of beer. The so called preference scale can be recommended, too. The last...
Comparison of various methods of introducing carbon dioxide into carbonated beverages.Peer-reviewed article
P. FILKA
Kvasny Prum. 1968; 14(4): 90-93 | DOI: 10.18832/kp1968012
The article deals with several methods used at present for saturating carbonated beverages with carbon dioxide. The author compares them from practical point of view, i.e. by considering the convenience of their application at beverage plants.(In Czech, English summary only)