Kvasny Prumysl, 1981 (vol. 27), issue 9
Immobilized brewing yeast.Peer-reviewed article
M. POLEDNÍKOVÁ, H. ©EDOVÁ, M. KAHLER
Kvasny Prum. 1981; 27(9): 193-198 | DOI: 10.18832/kp1981035 
In the first part of this research problem different manners of yeast immobilization and properties of the obtained biocatalysts were compared. As the best carrier the calcium alginate was found not only from the standpoint of preparation and bond strength but also from the point of view of maintenance of high fermentation activity. Principal parameters of yeast linkage were determined stepwise and at the same time the manner was tested how to suppress swelling capacity of alginate pellets suppression. Some steps of cell immobilization are the object of the patent registration. The second part of this research problem concerns the influence of the...
How it was with pasteurization unit.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1981; 27(9): 199-200 | DOI: 10.18832/kp1981036
The article describes history of the pasteurization unit and importance of this unit. Programmes for the calculators HP 97 and TI 58 specified for precise calculation of lethal portion values by beer pasteurization are given.(In Czech, English summary only)
Biochemical characteristics of yeast.Peer-reviewed article
T. GINOVA-STOLJAVOVA
Kvasny Prum. 1981; 27(9): 200-203 | DOI: 10.18832/kp1981037
Some theoretically and practically significant biochemical properties of two Saccharomyces carlsbergensis strains were followed, e. g. aerobic growth and respiration in 2 % and/or 0,15 % glucose medium and fermentation activity in 2 % maltose + 10 % glucose medium. In contrast to strain No. 51, which shows on the glucose medium diauxic growth with 5 h rest, low respiration activity and, if grows on maltose, sensibility to glucose effect, strain T showed properties very exceptional for S. carlsbergensis: this strain has grown aerobically on glucose without diauxic effect and with relatively high respiration activity to the Q O2 as measured...
Continuous fermentation in white wine production.Peer-reviewed article
A. DOBO©, M. ORSZÁGOVÁ
Kvasny Prum. 1981; 27(9): 203-206 | DOI: 10.18832/kp1981038
Nowadays Slovak viticulture is able to use continuous fermentation for plant scale production of wines from white cultivars. Practical experience obtained up to now confirmes advantages of this procedure quoted in the literature. Duration of pitching and final fermentation falls off and so fermentation rate and productivity unit rise. The most important advantage can be concluded from this fact: The volume of fermentation tanks is saved as compared with batch fermentation. Moreover it is possible to mechanize and control automatically the fermentation. Application of temperature control system and use of the recovery plant for the ethanol separation...
Apple juice from pressed pieces winning by combination of extraction and membrane processes.Peer-reviewed article
V. HLAVAČKA, P. BROKE©, L. ©ORMAN
Kvasny Prum. 1981; 27(9): 206-211 | DOI: 10.18832/kp1981039
At present, apple pressed pieces are discarded in our country. One of the possibilities how to exploite them is their water extraction and final pressing. In addition to better raw material exploitation, greater amount of juice of the same quality than by simple pressing is gained. In our work, temperature, extraction agent amount and extraction level on chemical composition of the extract and on extraction efficiency were studied. The extracts were purified by ultrafiltration and concentrated by osmosis. With regard to contemporary stale and possibilities of our fruit pressing shops the second pressing step was suggested even though multistage countercurrent...