Kvasny Prumysl, 1987 (vol. 33), issue 6
Modern procedures of hop boiling. II. NDK-system, compression of vapours and continuous hop boiling.Peer-reviewed article
P. «OPKA, S. PROCHÁZKA, B. KOCAR
Kvasny Prum. 1987; 33(6): 161-165 | DOI: 10.18832/kp1987031 
The second part of the article is focused on the NDK-system, the compression of vapours and the continuous hop boiling. The equipment description and its including into the brewing house and energetical, technological and qualitative aspects are given.(In Czech, English summary only)
Effect of high molecular compounds of extract on beer viscosity.Peer-reviewed article
J. MASÁK, J. JANATA, G. BASAŘOVÁ
Kvasny Prum. 1987; 33(6): 165-168 | DOI: 10.18832/kp1987032
The first part of the work was devoted to the viscosity measurement of solutions of the high molecular compounds obtained from the beer by the precipitation with 60% of methanol. The content of polysaccharides, proteins and reduction compounds was determined in the precipitate. The precipitate was dissolved in 1/10 of the volume of the original beer or distilled water, respectively. These solutions were diluted in a range to the zero concentration of the high molecular compounds. The viscosity of all these solutions was measured. The increase of viscosity was more quick in distilled water in comparison with that in the beer. No correlation between...
Possibilities of increasing yeast activity in secondary fermentation of wines with residual sugar.Peer-reviewed article
E. MINÁRIK, O. JUNGOVÁ, Z. ©ILHÁROVÁ, F. NĚMEČEK
Kvasny Prum. 1987; 33(6): 169-170 | DOI: 10.18832/kp1987033
Some sorbents (yeast cell walls, microcrystalline cellulose) and the activator of the hyphal fungus Botrytis cinerea show a stimulating influence not only on the fermentation condition but also partly on the secondary fermentation of wines with rest sugar. Technological aspects are shortly discussed.(In Slovak, English summary only)
Putting the brakes on bacteria in the food industry.Peer-reviewed article
U. VERHOEFER
Kvasny Prum. 1987; 33(6): 170-172 | DOI: 10.18832/kp1987034
Sterile air is nowadays an indispeansable commodity in the food industry. In many cases purity standards are becoming more stringent in line with requirements for better keeping qualities and storage stability of finished products like perishable foodstuffs. In this article, the author examines some of the problems of bacterial contamination that exist, and describes how standards are being raised by the latest high-performance sterile filter systems.(In Czech, English summary only)
Vinegar production from the standpoint of bioengineering calculations. III. Problem with production capacity and storage.Peer-reviewed article
J. HRONČEK
Kvasny Prum. 1987; 33(6): 172-174 | DOI: 10.18832/kp1987035
The author describes the own method for the determination of the vinegar plant capacity and the storage capacity for the large region. The graphical method permits to make the estimation with respect to the irregular production regime. The method is applied to the vinegar production but it has a general use.(In Slovak, English summary only)
The effect of growth factors addition upon biomass formation of Candida utilis during growth on spent sulfite liquor.Peer-reviewed article
F. KOLÍN, V. KRUMPHANZL, V. MATĚJŮ
Kvasny Prum. 1987; 33(6): 174-176 | DOI: 10.18832/kp1987036
The effect of stillage and yeast autolysate addition was studied. The dilution rates used were 0,1; 0,2; 0,3 h-1 .The best results were obtained with stillage concentration 5g . l-1. There were not found any stimulation effects with yeast autolysate.(In Czech, English summary only)
Bioreactors. V. Airlift reactors.Peer-reviewed article
J. PÁCA
Kvasny Prum. 1987; 33(6): 176-179 | DOI: 10.18832/kp1987037
Concentric draft tube (internal loop) reactors with normal flow, with inverse flow and with baffles tubular loop (external loop) reactors and the Scholler - I. G. vat with mammoth pumps are briefly reviewed. The principle, the maximum vessel volume and possible application are discussed with each type of reactor.(In Czech, English summary only)