Kvasny Prumysl, 1957 (vol. 3), issue 6
The boiling experiments concerning the hops treated with phosphoric insecticides.Peer-reviewed article
M. KOTRLÁ-HAPALOVÁ
Kvasny Prum. 1957; 3(6): 122-125 | DOI: 10.18832/kp1957022 
The harmlessness of recently induced phosphoric insecticides (Systox, Metasystox and Ekatox), which are used in combination with Cupricol, was examined on semicommercial scale. All these pyrophosphates proved to have a slight stimulative effect on the production of hops tannine. Metasystox and Ekatox showed also inhibitive effect on the production of bitter substances. From the technological standpoint the hops treated with sprays of pure phosphoric insecticides showed to be better, than the same treated with mixture of pyrophosphate and Cupricol.(In Czech, English summary only)
The foresaying of the amount of extract matter in malt.Peer-reviewed article
Z. NOVOTNÝ
Kvasny Prum. 1957; 3(6): 125-128 | DOI: 10.18832/kp1957023
The author, who in the year 1935 together with P. Karabec modified the original figure of E. L. Bishop for Czechoslovak malt barley, discusses the problem of estimation of the probable amount of extract matter in malt by means of calculus, basing upon the results of selection and malting experiments made in ČSR within the years 1947 - 1948. He concludes, that with the Czechoslovakian malt barley the modified figure of Bishop, Novotný and Karabec is quite suitable. The difference between the calculated and practical amount of malt depends on the climatic and soil conditions. The influence of the sort did not appear distinctly.(In Czech, English...
The evaluation of brewing effect.Peer-reviewed article
V. BÍLEK
Kvasny Prum. 1957; 3(6): 129-131 | DOI: 10.18832/kp1957024
The author recapitulates the circumstances influencing the correct determination of brewing effect. In this connection he discusses the possible errors in the determination of all factors used. Further he deals with the influence of the quality of hops and technological methods.(In Czech, English summary only)
The aeration and aeration systems in yeast factories.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1957; 3(6): 131-136 | DOI: 10.18832/kp1957025
The author gives a description of biological processes, which are necessary for the production of yeast and states, that he ensuring of these processes as well as their regulation through the aeration depends on empiric experience. The knowledge about the mechanism of the process itself is not yet developed. Especially it is impossible to express mathematicaly the relation between the population of yeasts and aeration. According to his opinion the progressive amelioration of the economy of yeast production may be achieved by the investigation of optimal aeration, and its practical application. Such amelioration has been realized in the production of...
The wine turbidities caused by wine yeast.Peer-reviewed article
J. BLAHA
Kvasny Prum. 1957; 3(6): 137-138 | DOI: 10.18832/kp1957026
In this article the primary causes of yeast turbidity in wines as well as the preventive measures are discussed.(In Czech, English summary only)