Kvasny Prumysl, 1973 (vol. 19), issue 6
Effects of the steeping water temperature upon the analytic criteria expressing the properties of malt.Peer-reviewed article
A. DOLE®ALOVÁ, H. VRTĚLOVÁ, M. NENTWICHOVÁ, M. TRKAN
Kvasny Prum. 1973; 19(6): 121-124 | DOI: 10.18832/kp1973008 
The authors carried out a series of experiments to determine the effects of the steeping water temperature upon the quality of malt. After germination and drying under strictly same conditions the samples of barley were steeped and for each of the studied batches the temperature of water was gradually raised as follows: 8, 12, 16 and20°C. It has been established that the temperature of water has a marked effects upon the analytic criteria expressing the quality of malt and generally deteriorates them. The values of decrease differ for various criteria and depend also on the range of temperatures in which they are changes. Only slight differences were...
Formulae used for calculating hop and hop extracts rates for economical and sufficient hopping.Peer-reviewed article
V. ČERNOHORSKÝ
Kvasny Prum. 1973; 19(6): 124-127 | DOI: 10.18832/kp1973009
The author comments briefly various mathematic formulae which have been elaborated for calculating hop and hop extract rates for economical and sufficient hopping. The discussed formulae are based upon the analyses of the composition of hop bitter substances and take into account their effects upon the arganoleptic properties of beer, as well as limits to which they can be utilized in practice. The survey shows, how the opinions as to what is the optimum hop rate been gradually revised and adjusted.(In Czech, English summary only)
Economic importance of active dry yeast and methods used to produce it.Peer-reviewed article
M. ©ESTÁKOVÁ
Kvasny Prum. 1973; 19(6): 127-131 | DOI: 10.18832/kp1973010
The article is Essentials a comprehensive survey of various methods used to dry active yeast which is a modern, preserved form of traditional baker's yeast. The authoress oldest technology, i.e. from drying in chamber and conveyer types of air driers. A number of special systems is described as e.g. continuous converyer driers developed inPoland, tunnel driers manufactured in theUSSR, vacuum drum driers developed inSweden, etc. All mentioned systems are characterized by slow, long lasting processing. Modern quick drying plants are described in detail and this part of the article covers the following types: spray dries, fluidized bed...
Determination of nucleic acids in yeast.Peer-reviewed article
M. RUT
Kvasny Prum. 1973; 19(6): 131-133 | DOI: 10.18832/kp1973011
The article deals with a simplified spectrophotometric method which has been developed for the determination of nucleic acids in yeast used in food products. The method has many advantages since complex, time and labor consuming separating operations [removal of phosphates, lipids and nucleotides] required by conventional methods are eliminated. The method was verified on yeast cultivated in petrochemical substrates. It takes little time is reliable and gives accurate results.(In Czech, English summary only)