Kvasny Prumysl, 1955 (vol. 1), issue 7
New experiences in the culture of hops.Peer-reviewed article
L. VENT
Kvasny Prum. 1955; 1(7): 147-150 | DOI: 10.18832/kp1955037 
Improvement of our hop cultivation and the gradual increase of quality raw material are very important tasks of our agriculture which the technicians of the Research Institute in Saaz aspire to fulfill. The author reports the experiences in the culture of hops.(In Czech, English summary only).
Specialities of the hungarian wine wholesale production.Peer-reviewed article
V. MAREK
Kvasny Prum. 1955; 1(7): 150-153 | DOI: 10.18832/kp1955038
The author describes wine production inHungaryand mainly some pecularities of the equipment, organization and production. He recommends the change in the technological process of the production of dessert and spicy wine according to the Hungarian method.(In Czech, English summary only).
Changes of the concentration of ions of hydrogen and utilization of pH in agricultural distilleries.Peer-reviewed article
S. ZELENKA
Kvasny Prum. 1955; 1(7): 153-155 | DOI: 10.18832/kp1955039
The article proves the importance of the assessment of hydrogen ion concentration in the course of fermentation of potato mashes in agricultural distilleries on the basis of pH measurement and not only titration acidity. In addition, the article studies the development and the reasons of pH changes in the course of fermentation.(In Czech, English summary only).
Appropriate hopping during hop-boiling.Peer-reviewed article
V. SALAČ, M. KOTRLÁ-HAPALOVÁ, M. VANČURA
Kvasny Prum. 1955; 1(7): 155-159 | DOI: 10.18832/kp1955040
The authors recommend to add hops in three hoppings: 1/4 of the total hopping at the beginning of the boiling of wort, 1/2 after 40 minutes of boiling and the last quarter before the end. This process enables to obtain the best possible utilisation of valuable constituents of hops but at the same time the balanced proportions of malt extract constituents, resulting in a good quality with a wellbalanced flavour.(In Czech, English summary only).