Kvasny Prumysl, 1960 (vol. 6), issue 7
Possibilities of shortening the postharvest ripening period of barley.Peer-reviewed article
J. MAŠTOVSKÝ, V. KAREL
Kvasny Prum. 1960; 6(7): 145-147 | DOI: 10.18832/kp1960030 
The article deals with a problem which is extremely important not only for malt industry but for the national economy as a whole, too. Besides information taken from foreign literature the authors analyse the results of their own large-scale tests. Though the conclusions are not so far fully verified, the article is valuable as a comprehensive survey showing the existing state of research work and recent progress in this specific field.(In Czech, English summary only)
Automatic brewhouse with vertical arrangement of units.Peer-reviewed article
S. NEPUSTIL, J. HAASE
Kvasny Prum. 1960; 6(7): 148-150 | DOI: 10.18832/kp1960031
The article describes a pilot equipment of brewhouse incorporating partial automation, vertical arrangement and unit design. The installation will be manufactured at the ̋Victorious February ̋ Works at Hradec Králové and put to operation in one of the biggest Czechoslovak breweries.(In Czech, English summary only)
Drying float barley recovered from washing water in malt houses.Peer-reviewed article
V. VLČEK
Kvasny Prum. 1960; 6(7): 151-152 | DOI: 10.18832/kp1960032
The article deals with a new simple and efficient method of drying float barley recovered from washing water in malt houses. The suggested system has been tested in the malt house of the Starobrněnský brewery. The suggested technology is suitable in the first line for steam heated malt kilns, but can be applied, after some modifications and adjustments of the installation, to the malt kilns with conventional heating, too.(In Czech, English summary only)
Temporary increase of vinegar production by using auxiliary installations for submereged fermentation [part 2].Peer-reviewed article
H. THOM
Kvasny Prum. 1960; 6(7): 153-157 | DOI: 10.18832/kp1960033
In the first part of his article the author compared the advantages and disadvantages of conventional technology using wood chips and new technology based on submerged fermentation. The most important merit of submersion is its extreme flexibility permitting to increase vinegar production in seasonal peaks. Fermentation starts immediately and goes on very rapidly. Further features of the discussed technology deserving attention are high yields, reduced room required for the installation and elimination of chips. By elimination of chops the problems connected with their regeneration are eliminated, too. The two methods do not exclude but supplement...