Kvasny Prumysl, 1960 (vol. 6), issue 10
Brewing properties of malt dressed in various malting installations.Peer-reviewed article
F. HLAVÁČEK, G. KLAZAR
Kvasny Prum. 1960; 6(10): 218-221 | DOI: 10.18832/kp1960041 
A series of comparison tests including fermentation and brewing has been made to determine the brewing properties of malt dressed in various malting installations. Conventional quality criteria applied to mechanical tests and chemical analyses were supplemented with technological factors and results of measurements accomplished at crushing, brewing in mash tun, fermentation and postfermentation. Organoleptic tests of beer, its chemical analysis and determination of its keeping properties followed in the final stage of the research work. The results presented in the article permit to evaluate the quality of malt more reliably and to correct thus conclusions...
Preliminary report on the quality of barley of the 1960 crop.Peer-reviewed article
M. TRKAN
Kvasny Prum. 1960; 6(10): 224-225 | DOI: 10.18832/kp1960042
The preliminary report presents the results of analyses of barley samples from this years9s rop supplied by the growers in July and August, The average figures justify the conclusion that this year9s barley will be very good for malting and brewing.(In Czech, English summary only)
Sodium pentachlorphenolate as antiseptic at alcohol fermentation.Peer-reviewed article
M. ROSA
Kvasny Prum. 1960; 6(10): 226-229 | DOI: 10.18832/kp1960043
The article describes the results of laboratory experiments with suppressing the inflection caused by lactic fermentation bacteria by introducing into the fermenting substance small amounts of sodium pentachlorphenolate. The problem is important for distilleries manufacturing spirit from molasses. A new method is suggested for determining the maximum and minimum contractions of the antiseptic.(In Czech, English summary only)
Structure of the yeast flora grapes and musts.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1960; 6(10): 229-231 | DOI: 10.18832/kp1960044
The yeast flora from grapes and musts originating in the vine-region of Malé Karpaty, was thoroughly studied. A wide range of species consisting chiefly of Saccharomyces species was found. In all of the musts examined Saccharomyces vini was present which belongs to the most widespread yeasts at all. Kloeckera apiculata, Candida pulcherrima, Saccharomyces uvarum and Torulaspora rosei may be also counted to the dominant yeast species of grapes and musts of this region. The fermentation of must is mostly inciated by the association of Kloeckera apiculata - Candida pulcherrima and carried on by Saccharomyces vini. The weak resistance towards alcohol and...