Kvasny Prumysl, 1970 (vol. 16), issue 11
Research works on new brewing technology eliminating malt drying operations. Part I.Peer-reviewed article
V. KAREL
Kvasny Prum. 1970; 16(11): 236-239 | DOI: 10.18832/kp1970021 
The article deals with the results of experimental research works which have been carried out to evaluate specific features of a new brewing technology base on the elimination of malt drying operation. The influence of kilning on properties of green malt extract is substituted in the described new process by thermal and pressure shock to which sweet wort - prepared by mashing green malt - is exposed in a heat exchanger. Experiments confirm that the new technology has certain advantage and deserves attentation of brewing industry.The installation required for treating wort can be easily incorporated into a continuous mashing line. It permits to...
Effects of some tensides upon the microbial flora of wineries.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1970; 16(11): 239-243 | DOI: 10.18832/kp1970022
Two imported tensides - DIMANIN and TAGONIN which are used as decontaminating preparations are efficient microbicides suitable to control microbial flora typical for wineries. Depending on the sort of microorganisms their efficiency may be classified as sufficient or good. The conclusions are derived from the results of laboratory tests, as well as proving tests in wineries, carried out in 1968.(In Slovak, English summary only)