Effect of brewer's raw material on the course of main fermentation
2002
Marecek, J. | Sychra, L. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta) | Najmanova, H.
The influence of malt quality on low rate and poor attenuation in beer production was studied during operational and laboratory tests. The operational tests were focused on the effect of yeasting temperature, yeast strain, and physiological influence of the inoculum. The laboratory tests included a verification of the starter dose, yeast strain and bottoms content on the course of yeasting. Five malt samples were tested. The quality of the different malts established by usual analytical criteria is similar in all cases and does not enable to explain the problems occurring in yeasting and final fermentation. The operational tests showed that the values of dissolved oxygen in cooled wort varied between 6.9 and 7.8 mg/L. There was a highly significant dependence of apparent extract on yeasting time, both in cold and warm yeasting (2.9-3.5 and 2.4-3.3 % of mass at the end of yeasting, respectively).
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