Kvasny Prumysl, 1976 (vol. 22), issue 10
Treatment and utilization of waste from breweries in irrigation systems.Peer-reviewed article
K. STEHLÍK
Kvasny Prum. 1976; 22(10): 226-232 | DOI: 10.18832/kp1976032 
The author evaluates various methods applied at present to treat waters from breweries and malting plants. The results of research works and experiments carried out in 1967-1970 with effluents from the Velké Popovice brewery, which included also germination tests and tests with various plants grown in pots, confirm that effluents typical for brewing industry can be used for irrigation. They have two-fold effects since irrigated fields are also fertilized. Effluents improve the composition of soil and contribute to higher yields. The article deals also with the layout of irrigating systems using waste waters, with necessary equipment and with the scale...
Application of cappilary gas chromatography for the determination of volatile fatty acids present in molasses.Peer-reviewed article
J. HRIVŇÁK, M. MEDVEĎ
Kvasny Prum. 1976; 22(10): 232-233 | DOI: 10.18832/kp1976033
The method developed by the authors for selective determination of lower fatty acids present in molasses is based on the applications of gas chromatography. The sequence of operations is as follows: distilling of acids from molasses into an alkaline medium, condensation, acidulation (1 : 1 H2SO4). Extraction by ethyl ether and concentration of extract. Concentrated extract can be analyzed by gas chromatography in a capillary column 45 m long with internal diameter of 0.2 mm. The column is made of stainless steel and wetted with polypropylénglycol (UCON LB 550X + H3PO4). The column is kept at 140°C, the injection...
The problem of sulphite and hydrogen sulphide formation in young wines.Peer-reviewed article
E. MINÁRIK, A. NAVARA
Kvasny Prum. 1976; 22(10): 234-237 | DOI: 10.18832/kp1976034
Recent knowledge on sulphite and sulphide formation by yeasts during the fermentation of grape must is summarized. The potential sources of hydrogen sulphide formation including sulphate, sulphite, cysteine and elemtal sulphur are pointed out. Hydrogen sulphide formation from elemental sulphur proceeds by non-enzymatic reduction. Hydrogen sulphide is formed from sulphate and sulphite by yeast as an and product of enzymatic inorganic reduction processes by which inorganic sulphur may turn into organic form. Hydrogen sulphide is formed in the course of the reduction pathway of sulphate either by release during the bio synthesis of methionine...