Kvasny Prumysl, 1963 (vol. 9), issue 7
Comparison tests with various varieties of brewing barley.Peer-reviewed article
I. ŠEVEC
Kvasny Prum. 1963; 9(7): 162-164 | DOI: 10.18832/kp1963028 
The article deals with the quality of barley varieties grown in Slovakia. Ahe author criticizes the steadily deteriorating quality of the "802" variety, which must be replaced without delay by some better sort. The results of comparison tests taken as a whole demonstrate the outstanding quality of Czechoslovak barley, especially of the Valtický and Branišovský C varieties.(In Slovak, English summary only)
Thermal balance of continuous malting process.Peer-reviewed article
J. LOOS
Kvasny Prum. 1963; 9(7): 165-167 | DOI: 10.18832/kp1963029
The article deals with the fundamentals ef economical regeneration of heat fenerated in continuous malting installations. All the elements of the system must be carefully calculated and designed to secure maximum reduction of production costs and achieve thus results superior to conventional batch installations.(In Czech, English summary only)
Some technological problems of making food yeast from sulphite liquor.Peer-reviewed article
Z. RADĚJ
Kvasny Prum. 1963; 9(7): 171-172 | DOI: 10.18832/kp1963030
The author describes in broad lines the technological process of making good yeasts from sulphite liquor, as well as preparatory treatment of liquor. Experience of Czechoslovak and foreign plants with installations for continuous processing are briefly discussed and various methods of separating yeast from fermented mash compared.(In Czech, English summary only)
New titration method for convenient determination of small quantities of ethanol present in various products of fermenting and canning industries.Peer-reviewed article
R. KUBÍČEK
Kvasny Prum. 1963; 9(7): 173-175 | DOI: 10.18832/kp1963031
A new convenient method saving much time has been developed for determining small quantities of ethanol present in very low concentrations in various products. The described method, which is basically a modified oxydometric method, has proved its reliability in practical applications and can be recommended for "on spot" analyses. A simple distilling apparatus employed for analyses has its ownn supply of water, sufficient for one distilling operation and need not be connected to water piperine. The method is very accurate and can be employed to advantage for determining ethanol in a wide range of products of fermenting and canning industries.(In...