Kvasny Prumysl, 1976 (vol. 22), issue 9
Brewhouses - technology and energy consumption.Peer-reviewed article
O. POPEL, S. BAXA
Kvasny Prum. 1976; 22(9): 193-198 | DOI: 10.18832/kp1976027 
The article deals with the requirements put to systems heating kieves in brewhouses. Various designs of kieves and their heating systems are described in detail. Measurements of energy consumption in a number of breweries show substantial differences in heating efficiency. The author analyses the causes of excessive energy consumption and suggests ways to more economical operation.(In Czech, English summary only)
Degustation technique and training degustation experts.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1976; 22(9): 198-201 | DOI: 10.18832/kp1976028
Experience of evaluating commission organized and working in the framework of Experimental and Development laboratory in Prague-Braník, based on intensive activities lasting several years show, how important is a thorough training of beer degustation experts, as well as application of standard technique in sensoric evaluation. The commission has worked out comprehensive rules for degustation technique which along with its experience can help evaluating commissions of individual breweries and quality control departments in managing institutions.(In Czech, English summary only)
Specific oxygen consumption and respiration quotient in manufacturing processes of yeast proteins made from ethanol. Part I. theory.Peer-reviewed article
F. MADRON, M. RUT, F. ŠTROS
Kvasny Prum. 1976; 22(9): 202-204 | DOI: 10.18832/kp1976029
Importance of specific consumption of oxygen and respiration quotient for synthesis of yeast biomass from ethanol is discussed. On basic mass balance theoretical formulas for specific consumption of oxygen and respiration quotient were derived and influence of biomass composition, yield and byproduct formation was studied.(In Czech, English summary only)
5-nitrofurylacrylic acid - a new inhibitor suppressing yeast and bacteria.Peer-reviewed article
J. FARKAŠ
Kvasny Prum. 1976; 22(9): 205-209 | DOI: 10.18832/kp1976030
The author in a close cooperation with professor J. Kováč has prepared 5-nitrofurylacrylic acid which can be used to preserve and stabilize wine with high sugar content. 5-Nitrofurylacrylicacid is a strong fungicide and antibacterial agent. Its efficiency is due to oxidation-reduction reactions with enzymatic systems of microbes. 5-Nitrofurylacrylic acid prevents growth of yeast and its fermenting activity and its required doses are substantially lower than those of traditional inhibitors as e.g. sorbic acid or sulphur dioxide. The amount of SO2 on wine can be thus reduced. Thorough toxicologic analyses of many sorts of wine containing 5-nitrofurylacrylic...
Contribution of AROMA N.C. to innovation in the manufacturing line of industry making non-alcoholic beverages.Peer-reviewed article
F. VONÁŠEK
Kvasny Prum. 1976; 22(9): 210-212 | DOI: 10.18832/kp1976031
The assortment of non-alcoholic beverages produced at present inCzechoslovakiadoes not meet requirements of health rules. The majority of team contain too much sugar, contribute thus tc obesity and fail to slake thirst. New sorts of beverages will be introduced in the course of innovation and many of existing sorts will be dropped. New beverages will be less sweet and will be based chiefly on natural raw materials, especially on fruit and vegetable juice as well as on mineral substances. As flavouring additives will be used mainly essential oils and other natural flavourings.(In Czech, English summary only)