Kvasny Prumysl, 1982 (vol. 28), issue 10
Origin and significance of sulphur dioxide in beer.Peer-reviewed article
G. BASAŘOVÁ, A. MIKYŠKA
Kvasny Prum. 1982; 28(10): 218-220 | DOI: 10.18832/kp1982044 
Sulphur dioxide presented in beer comes from metabolic changes which takes place during a fermentation. The content of that compound in raw materials has not a principal effect on the final SO2 concentration in beer. The main factors affecting the final SO2 concentration in beer are an aeration intensity of pitched wort, yeast species used and technological conditions of the fermentation. The SO2 concentrations in beer can acquire different levels but tor the most part of cases the concentrations exceed the level of 10 mg.l-1 without any treatment by sulphur agents. Some customers require beer with the SO2...
API-systems in brewing.Peer-reviewed article
V. KURZOVÁ
Kvasny Prum. 1982; 28(10): 221-224 | DOI: 10.18832/kp1982045
A description of a new quick method for an identification of isolated microorganisms using API-Systems is made. Author shows a survey of a production of the API-Systems for the individual groups of microorganisms and compares the results of her own, obtained with API-10S and API-50CH, with those obtained with a classical procedure of the identification of some gram-negative bacteria.(In Czech, English summary only)
Modem technology of malt and beer.Peer-reviewed article
W. DYLKOWSKI
Kvasny Prum. 1982; 28(10): 224-226 | DOI: 10.18832/kp1982046
A process intensification, high quality of final products and production costs are the main criteria of the modem technology of malt and beer. Author summarizes the news from malting and brewing technologies, depicts advantages and disadvantages in new concepts of the individual procedures such as are germination, steeping, kilning, boiling, fermentation, after-fermentation and filtration.(In Czech, English summary only)
Biological sources of wine production intensification.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1982; 28(10): 227-229 | DOI: 10.18832/kp1982047
There are reliable requirements to intensify the utilization of existing highly active yeast strain collection for discontinuous and continuous fermentation processes in the production of natural grape, sparkling and dessert wines. From the point of view of yeast starter production rationalization, the production of active dry yeast and its use in industrial fermentation is proposed as soon as possible. Possibilities of experimental verification of fixed microorganisms and enzymes utilization in alcoholic fermentation of grape juice, bacterial acid decomposition and wine development has been suggested. Biological and physical methods for wine maturing...
Solid phase density of microbial suspensions.Peer-reviewed article
R. GRÉE
Kvasny Prum. 1982; 28(10): 229-233 | DOI: 10.18832/kp1982048
The estimation of density of solid phase in microbial suspensions is unfavourably affected by a low porosity of their filter cake and due to a relatively low difference of densities between liquid and solid phases. The method described is based on a fact that absolute terms of filtration straight lines of the suspension investigated and that to be compared are dependent on densities of their filter cakes. Using the density of filter cake, its volume, the density of a liquid phase and of a suspension, the density of solid phase presented in the suspension can be evaluated.(In Czech, English summary only)