Kvasny Prumysl, 1978 (vol. 24), issue 12
Comparison and Evaluation of Various Malting Methods.Peer-reviewed article
F. JANATKA
Kvasny Prum. 1978; 24(12): 265-268 | DOI: 10.18832/kp1978044 
Survey of existing malting methods, evaluation of their relative merits and demerits, recommendation of the best solution for a new malting plant to be built in Czechoslovakia.(In Czech, English summary only)
Measuring Oxygen Transfer Rate in Large-capacity Industrial Fermenters .Part II. Fermenters for Producing Biomass from Ethanol Substrate.Peer-reviewed article
F. MADRON, M. RUT, F. ©TROS
Kvasny Prum. 1978; 24(12): 268-271 | DOI: 10.18832/kp1978045
The authors evaluate the reliability of methos which can be used to measure the volume coefficient of oxygen transfer in fermenteres producing biomass from ethanol. The oxygen transfer rate can be best ascertained by elaborating a detailed mass balance of fermentation process. Experimental values of oxygen transfer rate can differ very substantially from actual ones, since various calculating methods are based on different assumptions.(In Czech, English summary only)
Processing Waste Products Remaining After Fermatition by Applying Technology Developed in USSR.Peer-reviewed article
J. FORSTHOFFER
Kvasny Prum. 1978; 24(12): 272-274 | DOI: 10.18832/kp1978046
Very promissing results have been achieved in recent five years by employing technology developed in the Ukrainian Research Institue of Distiling Industry in Kyiev for processing waste products remaining after fermentation. Owing to a close cooperation of Czechoslovak and Ukrainian research workers the new method has been successfully modified to meet specific conditions prevailing in Czechoslovak plants. Only a few problems are still open. A fine example of the mentioned cooperation is a detailed plan of waste product utilization elaborated for one big national corporation, viz. SLOVLIK at Leopoldov. The plan covers both technical and economic sides...
Carbon Dioxide in Wine Industry and its Utilization.Peer-reviewed article
© PORUBSKÝ
Kvasny Prum. 1978; 24(12): 279-281 | DOI: 10.18832/kp1978047
The author outlines the function which carbon dioxide has in various technologic processes employed in wine industry. In pants making sparkling wine carbon dioxide can be used not only for carbonizing wine, but as a pressure medium in wine pumping and bottling systems.Wine handled by means of CO2 preserves its high quality and is reliably protected from losses of its gaseous components.(In Slovak, English summary only)