Kvasny Prumysl, 1986 (vol. 32), issue 3
Evaluation of methods for colour estimation after boiling.Peer-reviewed article
H. VRTĚLOVÁ, M. MACHALOVÁ
Kvasny Prum. 1986; 32(3): 49-52 | DOI: 10.18832/kp1986010 
The spectroscopic methods eliminate usual insufficiency of the visual methods. For the recalculation of spectroscopic values to EBC units with the congress wort as well as with a colour after boiling is more suitable the formula according to Bernard and Scriban. Before a measuring of the colour after boiling it is more necessary the extract treated with kieselguhr before its filtration and measurement proper. Experimental and calculated values showed a very good agreement.(In Czech, English summary only)
Chilling and beer output. III. Chilling of the cylindrical conical-bottom vessels.Peer-reviewed article
A. KRATOCHVÍLE
Kvasny Prum. 1986; 32(3): 52-58 | DOI: 10.18832/kp1986011
The third part of the serial is continue of the part I and II published in No. 10 and 11 issues of the last volume. Chilling of large-volume vessels especially of those having cylindrical conical-bottom shape are described.(In Czech, English summary only)
Further knowledge on the influence of yeast starter amount and the activator Botrytis cinerea on the course of fermentation of musts under unfavorable conditions.Peer-reviewed article
E. MINÁRIK, V. KUBALOVÁ, Z. ŠILHÁROVÁ
Kvasny Prum. 1986; 32(3): 58-61 | DOI: 10.18832/kp1986012
Musts with higher sugar content or occurrence of inhibitors may be fermented more profoundly and rapidly by elevated yeast starter amounts, first of all in the presence of the activator Botrytis cinerea. 5-6 per cent yeast starter by volume and 150-250 mg . l-1 of the activator are recommended. As a result higher alcohol and lower volatile acid levels may be achieved even under unfavorable conditions of fermentation.(In Slovak, English summary only)
Production of fooder yeast from ethanol with low acidity in Seliko Kojetín.Peer-reviewed article
L. ADÁMEK, M. RUT, F. ŠTROS, K. EDERER, F. ŠESTÁK
Kvasny Prum. 1986; 32(3): 61-64 | DOI: 10.18832/kp1986013
A modified procedure of the treatment of yeast milk was developed on a base of a founding of the main reasons of high acidity of the water extract of dried yeast. The principle is in a fast heating of a yeast suspension after separation to the temperature of thermolysis, i. e. 70-90 °C, by which all intracellular enzymes are inactivated and therefore no acidic products can be formed. A contact heater/mixer continuously performing the thermolysis using live steam is used. The maximum retention time of a yeast milk after separation in the rank at30 °Cbefore further thermal treatment was found to be 6 hours.Using this new treatment of a yeast milk the...