Kvasny Prumysl, 1974 (vol. 20), issue 9
Periodically fermented beer brewed of wort prepared in a continuously operating pilot plant.Peer-reviewed article
J. MO©TEK
Kvasny Prum. 1974; 20(9): 193-197 | DOI: 10.18832/kp1974026 
A comprehensive series of analyses has been carried out to assess chemical, physical and biochemical properties of 10° bright periodically fermented beer brewed of wort prepared through decoction masking in a continuously operating pilot plant. The operation is interruped - maintaining regular intervals - only to clean the installation. As compared with reference samples the beer in question is better fermented, has higher percentage of total and low-molecular nitrogenous compounds, high percentage of aliphatic and aromatic alcohols [but not exceeding mean values for standard beer], good foaming quality and stable foam.(In Czech, English summary only)
Technological parameter of red wine production in Czechoslovakia.Peer-reviewed article
A. NAVARA, O. JUNGOVÁ, J. KRAMPL
Kvasny Prum. 1974; 20(9): 202-205 | DOI: 10.18832/kp1974027
Chemical parameters for the production of red wines in Czechoslovakiaare dealt with in this work according to which the first two steps of red wine production may be actually directed. For the first step - the ripening of berries the content of sugar, acids and anthocyanin pigments should be checked once a week in order to determine the vintage time. The second step - the process of crushed grapes fermentation on the skins may be regarded as most important for the red wine technology requiring checking each 24 hours the progress of fermentation by sugar, acid, anthocyanin, protein and volatile acid content determination in the mash. The obtained data...