Kvasny Prumysl, 1975 (vol. 21), issue 8
Correct medium for determining lactobacilli.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1975; 21(8): 169-171 | DOI: 10.18832/kp1975020 
The article deals with the selective determination of lactobacilli in samples containing beside lactobacilli also pediococci. To suppress pediococci cadmium chloride was used an effective chemical. Medium taken for experiments was essentially fermented wort with some admixtures. To inhibit Gram-negative bacteria phenylethanol [in 0,3% volumetric concentration] was added to the basic medium. As to the cadmium chloride 10 mg/l can be recommended for routine analyses and medium without phenylethanol and 5 mg/l for medium with it. Such concentrations are high enough to suppress pediococci and in some cases reduce also the growth of lactobacilli.(In...
Tendencies in the management of breweries.Peer-reviewed article
J. KURZ
Kvasny Prum. 1975; 21(8): 172-175 | DOI: 10.18832/kp1975021
The author maintans that modernized brewing industry, concentrated into big units, cannot be managed by using traditional methods and by adhering to long established practice. The present tendencies in the management system are generally aimed at rationalization, which is necessary to put the management on a higher level, adequate to tasks and problems to be solved in near future. The article deals with principal features characterizing modern management, i.e.: due regard to technical and economical aspects, systematic comparison of results achieved by individual breweries and their groups, more attention to long-term planning, rationalization on all...
Results of experiments carried out on production scale on the separation of sludge containing ground hops.Peer-reviewed article
T. LEJSEK, J. MARE©
Kvasny Prum. 1975; 21(8): 175-178 | DOI: 10.18832/kp1975022
If ground or granulatet hops are used for brewing wort, the amount of coarse and cold sludge contained in wort pumped from brewhouse is higher than usual and hop strainers fail do separate it. Both sludge and hops can be efficiently removed from wort in whirl vats. The results of investigation carried out at six breweries show, that as far as filterability of wort is concerned there is no difference between ground and granulated hops of Czechoslovak origin. When the hop strainer is eliminated from the process, the wort can be easily pumped into the whirl vat with both coarse and cold sludge as well as hops. Separation in whirl vats is very effective,...
Stabilization of wine by cold and heat.Peer-reviewed article
J. JANIGA, A. DOBO©, M. VALACHOVIČ
Kvasny Prum. 1975; 21(8): 178-181 | DOI: 10.18832/kp1975023
In wine industry there is at present tendency to introduce into the processing technology some physical methods. So e.g. wine can be stabilized by cooling or heating it. The article deals with the cold treatment permitting two alternatives, viz. straight freezing in freezing installations equipped with agitators or cooling in plate-type heat exchangers.(In Czech, English summary only)