Kvasny Prumysl, 1979 (vol. 25), issue 4
Effects of technologic processes upon the foaming power of beer.Peer-reviewed article
J. ©ROGL, P. PRŮCHA
Kvasny Prum. 1979; 25(4): 73-78 | DOI: 10.18832/kp1979010 
The foaming power of wort and beer is a variable property and is different in various stages of brewing process. By applying the modified Ross and Clark method the authors have studied effects of some technologic factors upon the foaming power of wort and beer. In the course brewing process the foaming power changes its intensity. So in the stage of main fermentation it falls, post fermentation has only slight effects, substantial and rapid fall is caused by application of proteolytic enzymatic preparations. Neither the extension of peptonization dwell (at 50°) in brewhouse, nor long influence of saccharifying temperature (63-73°) has any negative...
Secondary heat sources in brewing and malting industries.Peer-reviewed article
S. BAXA
Kvasny Prum. 1979; 25(4): 78-82 | DOI: 10.18832/kp1979011
Breweries and malt plants are big consumers of heat and there is a marked trend to a steady increase due to rising production, application of new technologic processes, mechanization and automation. The author has carried out in the framework of his research work many measurements and outlines now ways, how save heat in brewhouses and all other heat consuming plants and installations, especially in malt kilns. It is necessary to utilize efficiently heat content remaining in waste steam, condensates and combustion products.(In Czech, English summary only)
Wood hydrolysate with synthetic ethanol as a medium for food yeast propagation.Peer-reviewed article
K. KADLEC, J. PELECHOVÁ, V. KRUMPHANZL, T. SOKOLOV
Kvasny Prum. 1979; 25(4): 82-89 | DOI: 10.18832/kp1979012
In the framework of cooperative existing between High Chemical Schools in Prague and Sofia comprehensive research works have been carried out into the ways, how to make the production of food yeast from wood hydrolysate more efficient. It has been established, that the addition of ethanol as a supplementary source of assimilable carbon intensifies fermentation processes and enables to maintain optimum fermentation conditions. The results of laboratory experiments have been verified on a production scale in a food yeast plant adjusted to new technology comparatively very easily. Reconstruction is simple and consists essentially in the installation of...
Further experience with the production of wines with low alcohol content.Peer-reviewed article
E. MINÁRIK, A. NAVARA
Kvasny Prum. 1979; 25(4): 90-92 | DOI: 10.18832/kp1979013
Results of the experimental production of wines with low alcohol content prepared on industrial scale in 1977-1978 are given. The importance of reductive technology from the point of view of biochemical and microbiological stability of these wines is underlined.(In Slovak, English summary only)