Changes in malt wort dynamic viscosity during fermentation
2010
Hlaváč, P., Slovak Agricultural University, Nitra (Slovak Republic). Faculty of Engineering
Results from measuring of rheological properties of malt wort are in this paper. Measuring was performed by digital rotational viscosimeter Anton Paar (DV-3P). First sample of malt wort was taken at the beginning of fermentation and second sample was taken after three hours of fermentation. Samples of malt wort were stored at temperature 3 deg C and were measured in different days. Measurements were done after the temperature stabilization from 7 deg C to laboratory temperature. Dependencies of dynamic viscosity on temperature and on time of fermentation are described. Temperature dependencies of malt wort viscosity are decreasing exponentially. Longer fermented sample had lower values of viscosity in all measurements. Measured values of dynamic viscosity were obtained with good precision and all drawn dependencies had very high coefficients of determination.
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