Kvasny Prumysl, 1977 (vol. 23), issue 5
Predicting protein content in barley.Peer-reviewed article
Z. VOŇKA, M. HLAVÁČ
Kvasny Prum. 1977; 23(5): 99-101 | DOI: 10.18832/kp1977015 
Evaluating the results of analyses of a number of samples taken both from trial plots and large farm fields, the authors maintain, that it is possible to estimate with reasonable accuracy the protein content in barley some 10 days before its full ripeness. The accuracy of prognoses depends largely on the spot of sampling, since local factors prevail over the ripeness degree.(In Czech, English summary only)
Determination of nitrite concentration in fermenting wort.Peer-reviewed article
P. ČEJKA
Kvasny Prum. 1977; 23(5): 102-104 | DOI: 10.18832/kp1977016
In initial stages of wort fermentation bacterial contamination can reduce nitrates presents in the wort into nitrites, which above a certain concentration have a negative influence upon the fermentation process. Since nitrites are very unstable, it is necessary to stabilize them immediately after sampling and prevent their rapid decomposition. Analyses can be then carried out later. The author outlines methods which have been elaborated to stabilize nitrites and determine their concentration.(In Czech, English summary only)
Effects of cultivation condition upon the disintegration rate of yeast.Peer-reviewed article
F. MACHEK
Kvasny Prum. 1977; 23(5): 105-107 | DOI: 10.18832/kp1977017
The article deals with the effects of growth rate, sort of growth limiting substance and storing period of washed cells upon the disintegration of yeast cultivated in special propagators under controlled and stable conditions. Very easily can be disintegrated cells with specific growth rate µ=0,1 hr -1. The Langer is the storing period the Loir is the disintegration rate. The change over from carbonaceous growth limiting substance ( the limiting factor being here the energy source) to nitrogenous one is accompanied by formation of energy consuming products and the disintegration rate - time relationship is therefore not linear. The...
Tolerance of some Saccharomyces species to sorbic acid.Peer-reviewed article
A. NAVARA, E. MINÁRIK
Kvasny Prum. 1977; 23(5): 108-113 | DOI: 10.18832/kp1977018
A lot complaints and polemics on reasons of yeast trouble in sweet wines stabilized by potassium sorbate are known. The activity of Saccharomyces sp.in the presence of sorbic acid in sweet wines had been studied. The strains Hliník 1 (S. cerevisiae), Bratislava 1 - (S. bayanus) and Fendant (S. bayanus) were used as test organisms. At lower temperature [12°C] the inhibitory effect of sorbic acid on yeast activity is higher than at elevated temperature [24°C] Concentrations between 50 and 100 mg/l sorbic acid are not sufficient to suppress activity of Saccharomyces sp. When sweet wines are stored at 24°C. At...
Filling and corking unit of 36 000 bottles/hr capacity.Peer-reviewed article
F. NIKL
Kvasny Prum. 1977; 23(5): 113-117 | DOI: 10.18832/kp1977019
The author describes the design, construction and function of filling and Chotěboř for bowling lines of 36 000 bottles/hr capacity. Technical data of the installation are given in detail.(In Czech, English summary only)