Kvasny Prumysl, 1989 (vol. 35), issue 3
Some aspects affecting seeping technology I. Effect of water content, temperature and steeping.Peer-reviewed article
K. KOSAŘ
Kvasny Prum. 1989; 35(3): 66-69 | DOI: 10.18832/kp1989008 
The main factors affecting the rats of water absorption by barley and various malting technologies are described. The proper work was devoted to a comparison of two different steeping technologies: with short aerobic periods and with long aerobic periods (a modern method of steeping). Using the matured barley better results was obtained with the steeping with short aerobic periods both on the laboratory and plant scale. The modern steeping method is inevitable at the begin and end of the steeping season and for a treatment of barleys with a sensitivity to water. After a ripening of barley also the other technological procedures including the steeping...
Computer application in brewing laboratories.Peer-reviewed article
J. ŠAVEL
Kvasny Prum. 1989; 35(3): 69-71 | DOI: 10.18832/kp1989009
The computer application in a brewing laboratory is discussed in the article. For the calculations in the laboratory, programmed calculators such as HP-41 CX (Hewlett Packard) can be used. For a check of the quality and a treatment of production information a personal computer can be applied. The loose working capacity of technicians must be utilized for other special works, for a check of the product quality or for a production management. Examples of programs for laboratory works and an inspection of the product quality in a brewing laboratory are described.(In Czech, English summary only)
Tangential flow filtration of wine.Peer-reviewed article
R. WALTER
Kvasny Prum. 1989; 35(3): 71-74 | DOI: 10.18832/kp1989010
The principle of the tangential flow filtration as well as the results of some experiments performed on a laboratory and large scale are described. Wines filtered by microfiltration using the tangential flow apparatus were better or of the same quality than those filtered by classical procedure. Also wine losses were lower in comparison to the filtration with kieselguhr. The microfiltration can be applied immediately after the fermentation that avoids further acid dissimilation in wines with a low acidity. This wine treatment can be applied on the large scale after more detailed experiments.(In Slovak, English summary only)
Fractionation of yeast biomass. III. Crude preparates for food and pharmacy.Peer-reviewed article
E. ŠTURDÍK, R. KOLÁR, S. KRČMÁŘ, J. FORSTHOFFER, J. ŠAJBIDOR, D. KOLLÁTIOVÁ
Kvasny Prum. 1989; 35(3): 74-78 | DOI: 10.18832/kp1989011
A method of the complete yeast cell fractionation has been developed. After the yeast cell disintegration using the process of the initiated autolyse (performed under the optimum conditions for the release of the cytoplasmatic content as well as with the aim of an isolation the following fractions) can be obtained: the yeast extract with 70 to 80 % proteins and their degradation products having god sensorial properties (taste, colour, fragrance) and powder consistency, the preparate of invertase (tasteless while powder) with the enzyme activity of 10 mkat per g dry weight, the phospholipids fraction (paste of dark brown colour) containing 30 % of the...
Treatment of waste waters from malt and beer industry.Peer-reviewed article
M. KOBROVÁ
Kvasny Prum. 1989; 35(3): 78-84 | DOI: 10.18832/kp1989012
The composition of waste waters from malt and beer production is described. Further, some examples of waste water treatment from beer production, published in foreign journals, are discussed. Anaerobic treatment processes are emphasized due to their lower energy consumption.(In Czech, English summary only)