Kvasny Prumysl, 1959 (vol. 5), issue 9
Determination of beer bitter.Peer-reviewed article
M. KOTRLÁ-HAPALOVÁ
Kvasny Prum. 1959; 5(9): 208-211 | DOI: 10.18832/kp1959026 
1. Various methods of spectral analysis used for determination of beer bitter have been compared and evaluated. It has been found that all the compared methods give with same sorts of beer identical results, providing the extracting procedure is the same. They fail to provide reliable informations on amount of active bitter matters and cannot serve for correct determination of bitter properties of beer. 2. Experiments with analytic determination of bitter matters in solutions before and after hydrolysis at which both balance and spectral methods were applied, indicate that the spectral analysis can disclose only a fraction of matter i.e. the complex...
Report on activities of technologic school of food industries in Prague.Peer-reviewed article
K. BROŽEK
Kvasny Prum. 1959; 5(9): 211-212 | DOI: 10.18832/kp1959027
The article contains report upon the results of activities of Technologic School of Food Industries inPraguein the 1958-59 school year. Plans for further development of the faculty of brewing are discussed in detail. This faculty is a part of the fermentation industry group. Only persons who have been working for a certain time in industry will be admitted to school. Starting from the 1962-63 school year basic professional education will be required from applicants. Since such education takes two years the school course will be given opportunities to work during summer vacations in breweries. One of small breweries will be attached to the school to...
Manufacturing fermented vinegar without shavings.Peer-reviewed article
H. THOM
Kvasny Prum. 1959; 5(9): 213-216 | DOI: 10.18832/kp1959028
1. Fermentation from below has definite advantages over conventional methods using shavings, no matter whether vinegar is manufactured from fruit wine, malt wine or grape wine. Intensive formation of slime on materials processed has no adverse effect. 2. Smaller tanks may be used which hold true also in plants manufacturing spirit vinegar. The equipment of fermenting room is therefore cheaper and total capital investments lower since building is more simple. 3. Energy consumption is higher than with shavings. 4. Consumption of nutritive matter is at fermentation from below higher, but the final economical effect is better owing to higher yields. 5....