Kvasny Prumysl, 1966 (vol. 12), issue 11
New stabilizing methods must be applied to shorten the maturing period of beer.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1966; 12(11): 245-250 | DOI: 10.18832/kp1966040 
In a research work on shortening the maturing period of beer the following factors have been studied: effect of substitutes, adsorbing filtration of cold hopped wort with subsequent warm fermentation, and stabilization of enzymes prior to barreling. The conclusions derived from the study will be published in the second part of the article.(In Czech, English summary only)
Brew water treatment.Peer-reviewed article
V. VLČEK, J. MATOUŠEK
Kvasny Prum. 1966; 12(11): 254-256 | DOI: 10.18832/kp1966041
The authors recommend to use for brewing appropriately treated cooling water from plate type wort coolers. To prevent formation of incrustation on cooler plates water must be - prior to entering coolers - automatically treated. Magnetic plants, as e.g. CEPI or MAGVO are very suitable for this purpose.(In Czech, English summary only)
Discovery of fruticous yeast in a distillery.Peer-reviewed article
R. KUBÍČEK, A. HANÁKOVÁ
Kvasny Prum. 1966; 12(11): 257-260 | DOI: 10.18832/kp1966042
The authors describe an unusual fruticous form of asporogenous yeast which has been discovered in a distillery, where it caused some difficulties by affecting the fermentation and related processes. Through a study of its biochemical properties and its behavior in natural and synthetic culture media under aerobic and anaerobic conditions the yeast has been identified as a rare R - form of saccharomyces of a strain used by the distillery.(In Czech, English summary only)