Kvasny Prumysl, 1981 (vol. 27), issue 6
Causes of filtration difficulties in practice.Peer-reviewed article
J. VOBORSKÝ
Kvasny Prum. 1981; 27(6): 121-125 | DOI: 10.18832/kp1981021 
Method of their identification. An example of the real problem. Measures for improving filtering property of beer: modification of the process of manufacture, applying 0,5-1,0-2,0 g/hl of the Brauereienzyme (Prowiko, GDR) during main fermentation or at racking. Bear filtrability is improved also in the end of post fermentation by adding 0,5 g/hl of enzyme preparation without influence on sensoric properties of beer.(In Czech, English summary only)
Laboratory research of mashing process.Peer-reviewed article
G. ARNDT, L. LINKE
Kvasny Prum. 1981; 27(6): 125-129 | DOI: 10.18832/kp1981022
The results of experiments carried out, in Brewhause Apparatenbau (Nordhausen) model (scale of reduction 1 : 17) are presented. The influence of the rotation frequency of the stirrer on the content of extract, amino-nitrogen and total nitrogen, on viscosity, pH value and colour of worts obtained from worts prepared by using adjuncts of grists of different corseness was followed. Optimal frequency of the three-paddle stirrer76 mmdiameter ranged from 500 to 800 rpm.(In Czech, English summary only)
Reasons, originators and prevention of film-formation on wines.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1981; 27(6): 129-133 | DOI: 10.18832/kp1981023
Results of long-term studies on the ecology of film-forming yeasts and yeast-like microorganisms in Czechoslovak wines are given. The asporogenous yeasts Candida vini and C. zeylanoides and the sporogenous Pichia membranaefaciens belong to the most widespread originators of film-formation on wines. They may be accompanied by C. krusei, H. anomala var. anomala and P. fermentans. The most important characteristics of the yeast species are described and technological conclusions connected with the prevention of film-formation on wines are drawn.(In Slovak, English summary only)
Refractometrical determination of ethanol and extract in wines.Peer-reviewed article
V. ©VEC
Kvasny Prum. 1981; 27(6): 133-135 | DOI: 10.18832/kp1981024
Refractometrical determination of ethanol is based on density and refractive index estimation. Ethanol and extract contents are found in tables or by calculation using these two mutually dependent physical contents. When the precise refractometer is used, the method is equally precise as the pycnometric one but two times quicker. In the opposite case (a less accurate refractometer or densimeter) the method takes less time but the results obtained are very rough.(In Slovak, English summary only)