Kvasny Prumysl, 1972 (vol. 18), issue 5
Experince with fermentation in pressure tanks.Peer-reviewed article
W. BLEY
Kvasny Prum. 1972; 18(5): 98-99 | DOI: 10.18832/kp1972006 
The article deals with the pressure fermentation method introduced at Rosenbrauerei brewery at Pössneck in GDR. Thoroughly clarified wort inoculated with a higher dose of yeast starter is fermented in pressure tanks at 10°Cand 0,8 kp/cm2 . The fermentation process lasts 5 days and is followed by a6-day [at least] ripening period at low temperature i.e. 0-2°C during which the pressure is gradually reduced to permit evaporation of volatile compounds giving the beer the taste and flavor of new beer. To brew good beer it is necessary to adhere strictly to the prescribed technology and to put the process under the control of experienced personnel....
Methods used in brewing industry for the determination of free amino acids and amino nitrogen.Peer-reviewed article
G. BASAŘOVÁ, I. ČERNÁ
Kvasny Prum. 1972; 18(5): 101-103 | DOI: 10.18832/kp1972007
The article deals with several methods which are at present applied in the laboratories of brewing industry for determining free amino acids and amino nitrogen. Preparing samples for an automatic analyzer of amino acids the authoresses ascertained losses in the samples of sweet wort, wort and beer caused by preparatory operations, viz. by lyophilization, separation of amino acids on the DOVEW 50-X4 column and separation of macromolecular nitrogenous compounds through precipitation by trichloracetic acid. It has been established that losses of amino acids can be reduced to minimum by sample lyophylization . If samples with high percentage of macromolecular...
Formation of sulphurous acid through reduction of sulphates during fermentation of must.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1972; 18(5): 104-107 | DOI: 10.18832/kp1972008
Laboratoty tests on a scale comparable with that in small wineries were carried out to compare the ability of yeast different strains of yeast of the genus Saccharomyces, viz.Saccharomyces cerevisiae, Saccharomyces carlsbergensis and Saccharomyces pastorianus to produce SO2 by reducing sulphates during the alcoholic fermentation of must. The wild yeast Saccharomyces pastorianus [ Würdig´s strain W 72] produced 210 mg/l SO2 whereas the yeast culture Saccharomyces cerevisiae [strain Hliník 1]used in Czechoslovakia for the fermentation of sulphurized and clarified musts...