Kvasny Prumysl, 1985 (vol. 31), issue 1
Application of low crown-corks in Czechoslovakia and its testing.Peer-reviewed article
J. PETRÁČEK, V. PRAVDA
Kvasny Prum. 1985; 31(1): 3-7 | DOI: 10.18832/kp1985001 
The reasons which led to an application of low crown-corks in Czechoslovakiaare explained. A possibility of the application of low crown-corks resulted from the experiments performed. Some of the bottle fillers adapted to low crown-corks will no more be able to utilize the standard crown-corks. The application of low crown-corks would affect an increase of the quality of racking beverages.(In Czech, English summary only)
Effect of the yeast strain on a content and composition of aromatic compounds.Peer-reviewed article
G. VOJTEKOVÁ, B. SEDLÁČKOVÁ
Kvasny Prum. 1985; 31(1): 7-10 | DOI: 10.18832/kp1985002
Concentration of come aromatic compounds were determined in tree variants of wine produced by spontaneous fermentation of must from the cultivar Veltlín Green year 1982 (K) with the selected strain of Saccharomyces cerevisiae 3MTV/XIII (1) and Saccharomyces cerevisiae 15 RBV/k (2). In wines there were detected from the groups of the volatile compounds acetaldehyde, ethyl acetate, 1-propanol, isoamylalcohol and 2-phenylethanol and from the group of the secondary aromatic compounds capronate, caprylate, caprate, lactate and ethyl succinate. As a result of appropriate climatic conditions in the year 1982, the spontaneous fermentation was...
Fractionation of yeast biomass.Peer-reviewed article
S. OHRABLO, E. ŠTURDÍK, S. KRČMÁŘ
Kvasny Prum. 1985; 31(1): 11-16 | DOI: 10.18832/kp1985003
The article gives a review of temporary knowledges of the obtaining and utilization of the individual subcellular compounds. The disintegration of biomass, isolation of proteins, decrease of a content of nucleic acid, extraction of lipids, utilization of some con-protein compounds and preparation of complex compounds from yeast cells are described.(In Slovak, English summary only)