Kvasny Prumysl, 1969 (vol. 15), issue 7
Chemical nature of unspecified soft resins présent in hop bitter substance and their effects on beer.Peer-reviewed article
J. MO©TEK, J. ČEPIČKA
Kvasny Prum. 1969; 15(7): 145-151 | DOI: 10.18832/kp1969013 
The group of soft resins is an important component of the hop bitter substance, since it determines to a certain degree organoleptic quality of wort and beer. The article deals with the genesis of soft resins originating from α - bitter acid and β - bitter acid, with the classification systems, chemical and physical properties and their effects on beer.(In Czech, English summary only)
What we have seen in Italian breweries.Peer-reviewed article
S. PROCHÁZKA, J. KADLEC
Kvasny Prum. 1969; 15(7): 158-160 | DOI: 10.18832/kp1969014
The authors have been given an opportunity to visit several Italian breweries. They describe their equipment of which only a small part has been imported from Germany. Equipment and machines supplied by Italian engineering works predominate.(In Czech, English summary only)
Ecology of yeast and yeast type microorganisms to be found in wineries.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1969; 15(7): 160-162 | DOI: 10.18832/kp1969015
The yeast and microorganisms of yeast type which can be detected in wineries fall into two different groups. To the first belongs a comparatively small number of sporulating and asporogenous sorts which enter the wineries with incoming raw materials and which under normal conditions live in natural environment outside the plants. To the second group belong microorganisms living as a rule only inside wineries. They take no part in biological processes in wine.(In Slovak, English summary only)
Continuous method of making wine as applied at the St. Plzenec winery.Peer-reviewed article
P. FOJTÍK
Kvasny Prum. 1969; 15(7): 163-164 | DOI: 10.18832/kp1969016
The continuous method of making sparkling wine is a new technology which has recently been introduced in Czechoslovakia. Since the method has been used with satisfactory results in Bulgaria and Soviet Union, it can be reasonably expected that also in Czechoslovakia it will be duly appreciated for its advantages. The quality of wine from wineries applying continuous method is in every respect outstanding and comparable with the best sorts made by wineries adhering to conventional technology.(In Slovak, English summary only)