Kvasny Prumysl, 1986 (vol. 32), issue 12
One-stage process of beer production.Peer-reviewed article
J. ŠTICHAUER, M. KAHLER
Kvasny Prum. 1986; 32(12): 305-309 | DOI: 10.18832/kp1986079 
Using the one-stage procedure of a beer production the whole production the whole production time is shorted by 57 to 64 %. Lower losses of bitter substances during the fermentation permit to use a lower dosage of hop by 5 %. The beer quality remains at the same level in comparison to the case when the usual technology with a classical equipment is used.(In Slovak, English summary only)
One-stage process of beer production.Peer-reviewed article
V. ČERNOHORSKÝ, M. ČERNÝ, J. ŠTICHAUER, J. HLAVÁČEK
Kvasny Prum. 1986; 32(12): 309-312 | DOI: 10.18832/kp1986080
Pilot plant experiments were performed with the aim to produce an interesting beverage from the standpoint of sensory properties with analytical signs of a light beer. Pilot plant experiments are followed with those of the large-scale ones. Good results were obtained on both the scales. The technology pescipition for a general production is described.(In Czech, English summary only)
Cyanide determination in stone distillates.Peer-reviewed article
L. PROCHÁZKA, J. POLAKOVIČOVÁ, J. POLAKOVIČ, F. OPEKAR
Kvasny Prum. 1986; 32(12): 312-316 | DOI: 10.18832/kp1986081
For the cyanide determination in stone distillates the following methods were used: the balance potentiometry, the direct potentiometry with an ion selective electrode and spectrophotometry. For an evaluation the following methods were used: The method of a calibration curve, the method of a standard addition and the Gran method. It was found that all cyanides in distillates are present in a free form (their quantity after a remained unchanged. The cyanide quantity was in all the samples below 20 mg . l-1. The raw distillates contain a higher quantity of cyanides in distillates of a various kinds depends on the kind of a fruit, a procedure...
Activation of alcoholic fermentation by biologic a non-biologic means.Peer-reviewed article
E. MINÁRIK, O. JUNGOVÁ
Kvasny Prum. 1986; 32(12): 321-324 | DOI: 10.18832/kp1986082
Microcrystalline cellulose shows, similarly as yeast wall preparations and activator Botrytis cinerea, a stimulating effect on the fermentation activity of the yeast Saccharomyces oviformis in grape must even under unfavorable fermentation conditions. The stimulating effect is evident by a more profound fermentation, higher alcohol content and lower volatile acid formation in the wine. This effect is markedly higher in musts with high sugar concentration.(In Slovak, English summary only)