Kvasny Prumysl, 1974 (vol. 20), issue 1
Experience on the application of No.96 Brewery yeast strain from the collection of research institute of brewing and malting industries.Peer-reviewed article
O. BENDOVÁ, B. PARDONOVÁ
Kvasny Prum. 1974; 20(1): 3-5 | DOI: 10.18832/kp1974001 
The authoresses outline experience on the usage of one of the brewery yeast strains cultivated in the laboratories of Research Institute of Brewing and Malting Industries. The Strain No. 96 has very good properties and ensures efficient, deep fermentation when used as seeding yeast. Its properties have been fully verified in a series of laboratory tests, as well as on normal production scale. The strain is now used by a number of breweries.(In Czech, English summary only)
New submersion method of vinegar fermentation.Peer-reviewed article
V. GUBOVÁ
Kvasny Prum. 1974; 20(1): 6-9 | DOI: 10.18832/kp1974002
In 1967 in the Liptovský Mikuláš plant of Stredoslovenské konzervárne a liehovary [a concern incorporating distilleries and canneries] a new technology was introduced for making vinegar. The plant has several fermenters and adheres to submersion method. One of the fermenters was used to verify the new method and as soon as the concentration of residual alcohol dropped to 0,3-0,2%, one half of the fermenter charge was pumped out as a semiproduct, i.e. 10% vinegar, whereas the remaining half served for inoculating next charge. By interconnecting two and even more fermenters, as well as by modifying the traditional processing technology the plant...
The influence of sulphur containing amino acids on the sulphate uptake and sulfite and sulfide formation by wine yeast.Peer-reviewed article
E. MINÁRIK, A. NAVARA
Kvasny Prum. 1974; 20(1): 15-17 | DOI: 10.18832/kp1974003
Methionine and cysteine show an effective inhibition on the sulphate uptake and sulphite formation during the fermentation in so called SO2-forming and normal yeast. The simultaneous presence of both amino acids in the medium leads to a cumulated and particularly strong inhibitory effect. No correlation could be found between the sulphite and sulphide formation. Theoretical aspects of these facts are discussed and conclusions for the practice of winemaking drawn.(In Slovak, English summary only)