Kvasny Prumysl, 1983 (vol. 29), issue 7
Problems of metals in beverages - Be, Cr, Ni, Sr.Peer-reviewed article
V. KELLNER, P. ČEJKA, F. FRANTÍK
Kvasny Prum. 1983; 29(7): 145-148 | DOI: 10.18832/kp1983026 
The effects of toxic elements of Be, Cr, Ni and Sr in brewing and human nutrition are discussed. Metal concentrations were determined by the method of atom absorption spectrometry. The determination was made in 31 samples of beers. Concentrations of be were always lower than 0.001 ppm. Concentrations of Cr were in the range of 0.002 - 0.009 ppm in 70 % of the samples. Concentrations of Ni were in the range of 0.003 - 0.03 ppm with the average value of 0.015 ppm. Concentrations of Sr were in the range of 0.08 - 038 ppm with the average value of 0.19 ppm.(In Czech, English summary only)
Cleaning and sterilization in breweries from the standpoint of CIP method. Part 2. Cleaning angents.Peer-reviewed article
P. ŤOPKA, J. TOMAN
Kvasny Prum. 1983; 29(7): 148-154 | DOI: 10.18832/kp1983027
The effect of basic factors such as the efficiency of cleaning of surface, the material of construction, size and shape and the physico-chemical effect of a cleaning agent on a procedure proper is discussed. Advantages of the use of a hot and a cold detergent solution are described. The whole procedure of a plant cleaning method is divided into several sections. Principal parameters of water used for detergent solutions are decribed. A brief list of alkaline and acidic cleaning agents with their properties and possible applications commercially made inCzechoslovakiais given.(In Czech, English summary only)
Problems of metrology in breweries and malt-houses.Peer-reviewed article
M. ROSINOVÁ
Kvasny Prum. 1983; 29(7): 154-156 | DOI: 10.18832/kp1983028
The problems and tasks of metrology as the only subsystem of the complex control system of a quality of products in breweries and malt-houses was analyzed. In addition to the explanation of basic regions of metrology and its function in the complex control system of a quality of products, the article describes the measuring, check and testing devices necessary for a production proper. The main tasks of the control of metrology for a further development are specified in connection to perspectives of beer, malt and non-alcoholic beverages production.(In Slovak, English summary only)
Torulopsis ethanolitolerans - the new strain for fooder yeast production from synthetic ethanol.Peer-reviewed article
J. RYBÁŘOVÁ, F. ŠTROS
Kvasny Prum. 1983; 29(7): 157-160 | DOI: 10.18832/kp1983029
The yeasts Torulopsis ethanolitolerans were isolated from a mixed production culture. The production culture was periodically transformed in non-sterile fed-batch cultivations in a synthetic medium with ethanol as the sole carbon source. The mixed production culture, originated from a fooder yeast production on sulphite liquors, consisted of Candida utilis (from 80-90 %) and Candida tropicalis (the rest). The new strain differs from Candida utilis and Candida tropicalis in basic taxonomic properties. The strain Torulopsis ethanolitolerans is able to utilize ethanol for a biomass production with a higher yield....
A charge of acid content in wine.Peer-reviewed article
K. PRŮŠA, O. SMEJKAL
Kvasny Prum. 1983; 29(7): 161-163 | DOI: 10.18832/kp1983030
Methods for a deacidification of wine by calcium carbonate, potassium bicarbonate, calcium carbonate with the addition of calcium tartarate-malate and by the Malitex procedure are described. The efficiency of the individual procedures was tested on a laboratory scale in volumes of10 lwith two sorts of wine. It was found that for the wines with a low content of tartaric acid the procedure according to Malitex method or with the use of potassium bicarbonate is suitable. Using these two procedures no strange compounds come into the wine and products of neutralization are compound usually present in a wine. The addition of potassium bicarbonate accelerated...