Kvasny Prumysl, 1970 (vol. 16), issue 12
New analytic methods for brewing industry.Peer-reviewed article
G. BASAŘOVÁ, I. ČERNÁ
Kvasny Prum. 1970; 16(12): 257-262 | DOI: 10.18832/kp1970023 
The authoresses specify conditions required for freezing and sublimation drying in a new Czechoslovak lyophylization plant UZBL-1. They have also compared two albumin isolating methods. Salting- out- with ammonium sulphate is not very efficient. Far better results have been archived with isolation on the preparation CM SEPHADEX. The sorption of albumins ranger from 75 to 80%. The figure refer to acid samples in the pH 3 region and basic ones in the pH 8 region. The sorption of polysaccharides is comparatively very low. The described method of isolation will be further studied and developed. In the concluding part of the article...
Steeping of barley and acrospire overgrowing.Peer-reviewed article
J. VOBORSKÝ
Kvasny Prum. 1970; 16(12): 262-266 | DOI: 10.18832/kp1970024
The author presents in a series of diagrams the results of experimental research works into the relation between the wild overshoting of barley and its variety year of crop, steeping method and temperature of steeping water. No definite conclusions specifying the influence of individual factors can be derived from the experiments. Only one relation can be expressed precisely enough, i.e. the relation between the percentage of overshot corns and steeping degree. From a straight line steeping degree. From a straight line connecting 60 points indicating the results of 60 measurements it can be seen that for 1 % of increase in steeping degree acrospires...
Enzyme preparations permitng to use higher proportion of starch containing surrogates.Peer-reviewed article
O. BENDOVÁ, B. PARDONOVÁ
Kvasny Prum. 1970; 16(12): 266-268 | DOI: 10.18832/kp1970025
The article deals with several important ferments which are used in brewing industry to process higher amounts of starch containing surrogates replacing malt. The study covers alpha-amylase, proteolytic and cytolitic enzymes. Bacterial alpha-amylase meets the requirements of brewing industry far better than fungal amylase. The authores describe briefly methods used by plants manufacturing preparations, specify the properties of some strains, explain the function of bacterial alpha-amylase and analyse and relation between its activity and thermostability on one hand calcium ions on the other hand. The properties of bacterial and fungal...
Crude sugar as raw material for brewing industry.Peer-reviewed article
J. CUŘÍN, J. ŠTICHAUER
Kvasny Prum. 1970; 16(12): 269-273 | DOI: 10.18832/kp1970026
When crude sugar is used as a surrogate replacing a certain part of malt, t is necessary to adjust analytic and brewing methods to the sort of sugar, since the properties of cane and beet sugar differ very substantially. Increased per centage of fermentable wort can be to a certain degree compensated through amylolysis in mashing process at temperatures exceeding 70 °C, whereas peptinization temperature can be recommended as an efficient means against the decrease of the total nitrogen content.(In Czech, English summary only)
Experience with milled hops.Peer-reviewed article
M. VANČURA
Kvasny Prum. 1970; 16(12): 273-275 | DOI: 10.18832/kp1970027
The milled hops available on the market under the mark HOPSTABIL meets all the requirements of breweries. The degree to which the hop better substances are utilized depends on the wort cooling method. The best results are obtained with swirling vats. If conventional coolers are used, it is necessary to take into account the higher loading of filter presses. The stability facilitates an accurate dosing.(In Czech, English summary only)
Evaluation of methods developed for analyzing hop better substances and hop extracts.Peer-reviewed article
J. KUBÍČEK
Kvasny Prum. 1970; 16(12): 276-277 | DOI: 10.18832/kp1970028
The author evaluates the method elaborated by Pfenninger and Schur for analyzing hop extracts and underlines the advantage of cold isolation of resins and components soluble in water, since it has only a negligible effect on the proportions of various fractions of hop resins. Also the method developed for the determination of water in hop extracts is very reliable and is used in the laboratories of the Research Institute of Brewing Industry inPrague.(In Czech, English summary only)
Effect of temperature upon the formation of volatie compounds.Peer-reviewed article
M. KAHLER, M. POLEDNÍKOVÁ
Kvasny Prum. 1970; 16(12): 278-279 | DOI: 10.18832/kp1970029
The paper deals with the effects of elevated temperatures upon the formation of higher alcohols, aromatic alcohols, ester, fatty acids and diacetyl. On several other groups of studied volatile substances elevated temperatures have only a little effect. The amount of volatile substances depends decisively on the strain of yeast.(In Czech, English summary only)