Kvasny Prumysl, 1971 (vol. 17), issue 3
Determination of lactobacilli and pediococci cultivated in agar media.Peer-reviewed article
J. HODAŇ, S. AUGUSTIN
Kvasny Prum. 1971; 17(3): 49-51 | DOI: 10.18832/kp1971010 
The authors proved two special agar media for cultivation of bacteria, which cause the turbidity of beer, i. e. agar VLB - L 41 [ for lactobacilli] and agar VLB - S7 { for pediococci ]. Both agar media were recieved from the firm Sartorius in cryovac packing. Since the specified media are not elective enough for the two kinds of bacilli, the colonies must be identified also by microscopy.(In Czech, English summary only)
A simple method for accelerated determination of apparent extract during the fermentation process.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1971; 17(3): 53-56 | DOI: 10.18832/kp1971011
The article deals with a simple method which has been developed for accelerated determination of apparent fermentation degree which must be known to control the fermentation process. The method is based on a simple relation existing between apparent extract and refraction, provided the beer strength remains at its initial level. For the initial strength p- 11.50 the formula has the following form: m = 0.3830r - 11.7129. The error does not exceed 0,1 % [ in terms of mass].(In Czech, English summary only)
Experiments with dry active yeast packed in czechoslovak packing materials.Peer-reviewed article
A. GINTEROVÁ, S. HUNČÍKOVÁ, A. FRIEDLOVÁ, O. JANOTKOVÁ
Kvasny Prum. 1971; 17(3): 57-59 | DOI: 10.18832/kp1971012
The authors present the results of their experimental research works into the relation between the activity of dry yeast, type of package and storage conditions. The most important and practically deciding factor is the storing temperature, whereas the package has far less pronounced influence. Light is harmful, since it deteriorates the activity, humidity belongs to factors of secondary importance. Surprisingly at temperatures typical for refrigerators there was no difference between the yeast in hermetical sealed tins and yeast wrapped in paper+polyethylene foil.(In Slovak, English summary only)
Methanol and some fusel oils present in various marks of brandy and cognac.Peer-reviewed article
A. DOBO©, M. ORSZÁGOVÁ, J. MARCINA
Kvasny Prum. 1971; 17(3): 60-62 | DOI: 10.18832/kp1971013
The article deals with the results of analyses covering 9 sorts of brandy and cognac of Czechoslovak and foreign production. By using gas chromatography methods it was possible to study a number of properties, i.e. not only the density, percentage of alcohol, extract and volatile acids, but also the contents of ethyl acetate, methanol and fusel oils as: n-propanol, i-butanol, optically active amyl alcohol and i-amyl alcohol. It has been found that the majority of Czechoslovak distilleries making brandy apparently use, beside wine spirit, also other sorts of spirit. From the analysed marks of brandy " Carpathian Brandy" has the composition similar to...
Development of brewing industry in Hungary.Peer-reviewed article
F. JANATKA
Kvasny Prum. 1971; 17(3): 62-64 | DOI: 10.18832/kp1971014
The article deals with the development of brewing industry and associated agricultural branches, i.e. hopgrowing and barley growing, inHungary. Two new breweries and two new malt houses, which are at present being built, illustrate the firm position of beer in the home of excellent wine. Yet another malt house will be soon built and equipped with modern machinery for continuous malting. The prototype plant has passed all proving tests.(In Czech, English summary only)