Kvasny Prumysl, 1966 (vol. 12), issue 12
Changes of proteins in barley and effect of nitrogenous substances upon the quality of beer.Peer-reviewed article
J. JANÁČEK
Kvasny Prum. 1966; 12(12): 278-281 | DOI: 10.18832/kp1966043 
The first part of the article gives a detailed picture of the composition of proteins in barley special attention being paid to nitrogenous components determining in some way the malting technology. The changes of aminoacids in various parts of the plant during its vegetation period are described and explained. The second part of the article deals with the changes in barley proteins in the after - harvest period, i. e. from afterharvest reaping to various stages of the malting process and storage of malt. The closing paragraphs deal with the effect of nitrogenous substances upon the beer, with non - biologic turbidity, taste, colour, flavour, froth...
Continuous decoction method of brewing wort. II. Application of amylolytic enzymatic preparations in processes characterized by high percentage of surrogates.Peer-reviewed article
J. MOŠTEK, J. DYR, M. NOVÁK, J. HANUS
Kvasny Prum. 1966; 12(12): 282-288 | DOI: 10.18832/kp1966044
The article deals with the results of experimental research works on the effect of microbiological, enzymatic amylolytic preparations on the brewing process in which surrogates, i. e. rice and barley, are used in a higher proportion. Eight various makes - both of Czechoslovak and foreign origin - well provent at distilleries, have been compared and their relative efficiency evaluated. Owing to the specific features of brewing technology the preparations must possess not only high amylotytic activity, especially of the α - amylase type, but also a certain degree of activity of a wider enzymatic system. The best of the eight compared preparations,...
Application of the phase contrast method for the determination of contaminating yeast present in baker9s yeast.Peer-reviewed article
J. TOMÍŠEK
Kvasny Prum. 1966; 12(12): 289-291 | DOI: 10.18832/kp1966045
The article deals with the application of a microscopic method based upon the phase contrast for the determination of contaminating yeast present in the plant bakery yeast. The method permits to discriminate very reliably plant bakery yeast, e. e. Saccharomyces cerevisiae, from contaminating yeast.(In Czech, English summary only)