Kvasny Prumysl, 1988 (vol. 34), issue 2
Study of microbial resistance to disinfectants.Peer-reviewed article
V. KURZOVÁ
Kvasny Prum. 1988; 34(2): 37-39 | DOI: 10.18832/kp1988005 
A development of the resistance in beer contaminated microorganisms to the Persteril disinfectant under conditions of a cold sterilization is described. Under these conditions the microorganisms tested showed different properties. Unlike to the genus Pediococcus and the strain Escherichia coli, the development of the resistance with lactobacilli and yeasts has been found.(In Czech, English summary only)
Thermal energy for wort production.Peer-reviewed article
J. LOOS
Kvasny Prum. 1988; 34(2): 39-42 | DOI: 10.18832/kp1988006
Economization of wort production using analysis and optimization of the relation between technology and energy in the adapted balance technology - energy scheme is described.(In Czech, English summary only)
Technology of wine production used for wine distillate.Peer-reviewed article
A. L. SIRBILADZE
Kvasny Prum. 1988; 34(2): 42-44 | DOI: 10.18832/kp1988007
Using addition of 1g/l of active carbon during the after fermentation of wine, the substrate with better chemicosensorial parameters can be obtained. Using this substrate for distillation, the high volatile fraction need not to be removed to achieve wine distillates of high malty. Using this technology on a plant scale, the saving of 898,78 Rb with 100 hl of distilled wine is archieved.(In Slovak, English summary only)
Microecological factors underlying the activity of yeasts in foods.Peer-reviewed article
T. DEÁK
Kvasny Prum. 1988; 34(2): 45-47 | DOI: 10.18832/kp1988008
Principals of ecology of yeasts in foods and beverages and conditions preventing the undesirable activity of food spoiling microorganism, are presented. The importance of elimination or inactivation of harmful yeasts by psychical and chemical means is underlined.(In Slovak, English summary only)
New trends in packing techniques. I. Bottle innovation.Peer-reviewed article
J. PETRÁČEK
Kvasny Prum. 1988; 34(2): 47-50 | DOI: 10.18832/kp1988009
Usually utilized bottles for the filling of beer, wine and non-alcoholic beverages from the standpoint of especially those of the weight and the surfice adaption with respect to the reserves in a lowering of production costs both by the manufactured and the user as well as their selling properties as discussed.(In Czech, English summary only)