Kvasny Prumysl, 1992 (vol. 38), issue 2
Fermentation and ripening. State of our present knowledge.Peer-reviewed article
L. NARZISS
Kvasny Prum. 1992; 38(2): 33-41 | DOI: 10.18832/kp1992007 
The main factors of a principal fermentation and after fermentation are as follows: Wort composition (free amino nitrogen in percent of the whole nitrogen, zinc content), aeration intensity, homogenous distribution of yeasts, the yeast characteristics (strain, treatment), the cell number and the growth phase. The main factors of a ripening are as follows: the initial value of vicinal diketones, the number of yeast cells and temperature. The procedure of the two-day ripening at a temperature of 20°C after the cold principal fermentation begins to be preferred. Using the warm pressure fermentation, the same conditions and factors have to be maintained...
What type of beer to produce.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1992; 38(2): 41-44 | DOI: 10.18832/kp1992008
Considering the prospect of the individual breweries it is necessary to take into account the question of the type and characteristic of beer produced in a future. With respect to the sale it is generally valid that we can produce beer of every type. However, for Czechoslovak sale there is very important to decide how many beer of the Czech type has to be produced with respect to Czechoslovak consumers.(In Czech, English summary only)