Kvasny Prumysl, 1971 (vol. 17), issue 2
Advantages and disadvantages of beer evaluation systems specifying its properties only in words.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1971; 17(2): 29-32 | DOI: 10.18832/kp1971006 
From the comparison of results of a large scale experiment, in which the quality of beer was evaluated by two different systems, viz. by points and by describing words, the author selects positive and negative elements of both methods. Specific properties of given beer, i.e. its characteristic taste etc. can be better expressed by words. Evaluation based on points reflects better the quality of beer and its popularity. The author suggests also words to be used in quality evaluation and recommends methods suitable for processing questionnaires.(In Czech, English summary only)
Experience with whirlpools.Peer-reviewed article
I. HLAVÁČEK, J. PESLER, J. PLEVKA
Kvasny Prum. 1971; 17(2): 33-39 | DOI: 10.18832/kp1971007
The authors evaluate the efficiency of whirlpools with flat bottom and suggest several ways processing sludge. They recommend to combine the whirlpool with yeast growing vat to separate cold sludge and dead yeast cells either from the whole brewing of wort. Or only from a certain part of it, if a careful backseeding in subsequent phases of brewing process is duly ensured.(In Czech, English summary only)
Beer pasteurization, its advantages and methods used to check its efficiency.Peer-reviewed article
J. ©ROGL, L. KOPECKÝ
Kvasny Prum. 1971; 17(2): 39-42 | DOI: 10.18832/kp1971008
The article deals with the same problem as the paper presented by its authors at the 13-th conference of brewing and malting industries atPlzeň, i.e. with the pasteurization of beer. Special attention is given to the methods developed for the determination of the invertase inactivation degree, which indicates the efficiency of pasteurization. In their research works the authors have used enzymatic reaction and colorimetric determination of glucose. It has been found that the resistance of invertase to higher temperatures exceeds substantially the limits indicated in literature. So e.g. it was not destroyed at 60°C through pasteurization of 10 point...
Experience with through-flow beer pasteurization.Peer-reviewed article
O. POPEL, J. HELLER, V. KONEČNÝ
Kvasny Prum. 1971; 17(2): 42-44 | DOI: 10.18832/kp1971009
The authors evaluate the results of tests which have been carried out on a production scale with the "FISCHER" through-flow pasteurizer. The pasteurizer is both efficient and reliable, providing the beer is resistant to colloid turbidity, as well as to aftertaste remaining sometimes in pasteurized beer. These properties are important, even if the beer is treated for short-time preservation only. To make the best of the advantages of the through-flow pasteurization, the bottling installation must ensure maximum sterility of the process.(In Czech, English summary only)