Kvasny Prumysl, 1983 (vol. 29), issue 3
New ways of malt production.Peer-reviewed article
H. VRTĚLOVÁ
Kvasny Prum. 1983; 29(3): 49-51 | DOI: 10.18832/kp1983008 
The article comprises results obtained with a new procedure of sleeping of barley with respect to a shortening of the whole time of malting due to changes in physical conditions, the treatment of steeping water, the use of simulators and mechanical operations. The abrasion of barley using an abrading machine of the type OKM 80/150 of Czechoslovak production was especially studied in details(In Czech, English summary only)
Comparison of subjective and objective methods for a colorimetric measurement of wort.Peer-reviewed article
P. ČEJKA, J. ČEPIČKA, P. ZÍTEK, G. BASAŘOVÁ
Kvasny Prum. 1983; 29(3): 52-56 | DOI: 10.18832/kp1983009
The comparison of two subjective and three objective methods for determination of wort colour is described and statistically checked. Further, the method using measurement of absorbance at 430 or 450 nm is recommended for determination of colour of unhopped wort.(In Czech, English summary only)
Clearing and desinfection in breweries from the standpoint of CIP method. 1. Equipment and function of sterilizing station.Peer-reviewed article
P. «OPKA
Kvasny Prum. 1983; 29(3): 57-61 | DOI: 10.18832/kp1983010
A construction and function of a cleaning/sterilizing station is described. The sterilizing programme and a determination of cleaning solution concentrations by a conductivity measurement is discussed. Practical procedures for the cleaning of tubes and vessels are given. At the end, basic technological and economic aspects for sterilizing station in an older enterprise are described.(In Czech, English summary only)
The basic aspects of yeast genetics.Peer-reviewed article
V. JIRKŮ, G. BASAŘOVÁ
Kvasny Prum. 1983; 29(3): 62-66 | DOI: 10.18832/kp1983011
The article is a brief survey of the general aspects of yeast genetics. Because of the large amout of information available on these topics, the scope of our contribution is limited in several ways. After a brief survey of the commonly used key words, the main attention is paid to the organization and the replication of the yeast genomes, genetic analysis in yeast (including genetics analysis of yeast cell cycle) and recombinant DNA molecules. In this connection, the article is a necessary theoretic background for preparated review. "The genetic manipulation of industrial yeast strains".(In Czech, English summary only)
Effect of technological procedure of champagne production on formation of aromatic compounds.Peer-reviewed article
B. PARDONOVÁ, M. POLEDNÍKOVÁ, H. ©EDOVÁ, M. KAHLER
Kvasny Prum. 1983; 29(3): 66-69 | DOI: 10.18832/kp1983012
The quality of champagne is dependent not only on a quality of the raw material used but also on the technological procedure proper. To find changes in a content of aromatic compounds resulting from the effect of technology four following production procedures were compared: the classic procedure, the batch procedure, and the continuous procedure in a two stage system according to soviet licence. Almost the same content of aromatic compounds as in champagne obtained from the classic procedure was achieved from the continuous procedure performed in the two stage system.(In Czech, English summary only)