Kvasny Prumysl, 1962 (vol. 8), issue 1
Character and causes of non-biological turbidity of beer.Peer-reviewed article
J. MO©TEK, J. DYR
Kvasny Prum. 1962; 8(1): 3-10 | DOI: 10.18832/kp1962001 
The authors have studied the nature of main components causing non-biological turbidity of beer, as well as chemical and physical factors effecting its colloidal stability. From the results of their research works they derive a general conclusion, that non-biological turbidity can be prevented by reducing the speed of ageing as also the esctent of colloidal system in beer. The factors determining the development of turbidity depend in their turn on the absolute amount of present nitrogen, proportion of high molecular nitrogen, presence and amount of tannides, polysaccharides and other highmolecular compounds as well as on their reaction kinetic balance.(In...
Some problems of brewery yeasts.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ
Kvasny Prum. 1962; 8(1): 11-14 | DOI: 10.18832/kp1962002
The article, dealing with some problems of brewery yeasts, evaluates briefly the results of research works in this field taking account of activity of the Czechoslovak as well as of leading foreign institutes. The author points out three main problems attracting at present the attention of research workers, viz: 1. Utilization of various kinds of sugar by yeast. 2. Development of new strains of yeast meeting specific requirements as to basic metabolism. 3. Agglutination and sedimentation of brewery yeast. The author underlines the high level of research works, which are not confined to experiments, but are based on extensive scientific studies and...