Kvasny Prumysl, 1956 (vol. 2), issue 10
The smell of hops.Peer-reviewed article
V. SALAČ
Kvasny Prum. 1956; 2(10): 219-220 | DOI: 10.18832/kp1956057 
The author discusses the possibilities of objective estimation of the smell of hops as an important factor for its commercial classification. The smell expresses as specific quality of hops from different districts. From this standpoint especially the oxidation number, which can be quickly determined, may be considered as very instructive. A table containing data about the content of etheric oils as well as oxidation number of the most important home and foreign sorts of hops, is added.(In Czech, English summary only)
The microflora of barley.Peer-reviewed article
L. DOHNAL
Kvasny Prum. 1956; 2(10): 220-224 | DOI: 10.18832/kp1956058
The author gives a particular description of parasitic microorganisms of barley of home provenience, represented mostly by fungi, sometimes by bacteria and according to some recent investigations by some kind of virus. The microflora of barley is able to develop negative influence upon the technological process in malt factories and the quality of the resulting product.(In Czech, English summary only)
The theory of distillation of alcohol in aldehyde columns.Peer-reviewed article
J. SUKOVATÝ, J. NAVRÁTIL
Kvasny Prum. 1956; 2(10): 225-227 | DOI: 10.18832/kp1956059
A review of mathematical relations during the process of distillation in aldehyde columns is given. The article contains calculation of simple distillation, as well as the mathematical relations for the distillation in aldehyde columns. Further the calculation of the steam supply with several practical examples is added.(In Czech, English summary only)
The submerse acetic fermentation.Peer-reviewed article
J. HRONČEK, V. WISTER
Kvasny Prum. 1956; 2(10): 227-229 | DOI: 10.18832/kp1956060
A review of results concerning the laboratory and commercial experiments with the production of vinegar by means of submerse fermentation. Especially the preparation of pure cultures, the conditions of selection, the influence of the composition of substratum, temperature, pH, over oxidation, inhibitors and contamination, are broadly discussed. It was found, that in commercial devices the acidity raises by 2.6 tall 2.8 % during 24 hours. The effect of submerse vinegar generators is about eight times higher, than the effect of Frings generators of 20 m3 size.(In Slovak, English summary only)
On the stabilization of wine in bottles.Peer-reviewed article
J. PÁTEK
Kvasny Prum. 1956; 2(10): 230-231 | DOI: 10.18832/kp1956061
The most frequently occurring causes of damaged wine are recapitulated in this article. The practical methods to prevent turbidities as well as to secure suitable stability of wine are added.(In Czech, English summary only)