Kvasny Prumysl, 1960 (vol. 6), issue 3
Hop resins.Peer-reviewed article
M. KAHLER
Kvasny Prum. 1960; 6(3): 50-53 | DOI: 10.18832/kp1960010 
The article dealw with the latest views upon the composition of hop resins and explains the nature of changes taking place in their individual components during oxidation and hydrolysis processes. Close relation between the volatile hop oils and bitter acids fully justifies application of the flavor intensity as a criterion for estimating the quality of hops.(In Czech, English summary only)
Bacterial amylolytic product as substitutes for malt extracts used by textile industry.Peer-reviewed article
O. BENDOVÁ
Kvasny Prum. 1960; 6(3): 53-55 | DOI: 10.18832/kp1960011
The article deals with the method of preparing amylolytic bacterial products based on using as a nutritive medium such by-products of brewing industry, which so far have not benn utilized. Substition of malt extracts by these amylolytic products results in saving every year 300 tons of diastatic malt.(In Czech, English summary only)
Transport means and machinery for bottling rooms of breweries introducing pallets.Peer-reviewed article
J. LOOS
Kvasny Prum. 1960; 6(3): 56-57 | DOI: 10.18832/kp1960012
Basic transport means and machinery to be installed in bottling rooms of breweries introducing pallets are discussed with due regard to the state of pallet system inCzechoslovakia. Results of comparative tests of delivery cell boxes from the standpoint of palleting system are analysed and machines to be developed for bottling rooms suggested.(In Czech, English summary only)
The yeast flora from the standpoint of biological stability of young wines.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1960; 6(3): 58-60 | DOI: 10.18832/kp1960013
Several Slovak young wines originating from the wine-district of Malé Karpaty were examined for the composition of thein yeast flora. It could be established that the yeasts Saccharomyces oviformis, Saccharomyces vini and Candida mycoderma belong to the predominant constituent of this flora. The portion of all film yeasts [Candida, Pichia, Hansenula] found in wines, is with 40 % of all isolated yeasts to be regarded as very high. Saccharomyces oviformis may be counted as the most widespread yeast species and was found in 48,8 % of wines. Technological inferences resulting from the composition of individual...
Installations for continuous steaming of grain fermenting plants manufacturing solvents.Peer-reviewed article
B. MELICHAR
Kvasny Prum. 1960; 6(3): 61-64 | DOI: 10.18832/kp1960014
The article deals with a new method of continuous steaming which has been developed and introduced with good results in fermenting plants manufacturing organic solvents. The technology of continuous steaming is analysed and installed machines are described in detail. In concluding paragraphs are given data illustrating advantages of the method.(In Czech, English summary only)