Kvasny Prum. 1960; 6(4): 73-77 | DOI: 10.18832/kp1960015

Semicontinuous method of fermenting beer.Peer-reviewed article

J. MAŠTOVSKÝ, M. KAHLER

A semicontinuous method of fermenting beer wort has been verified on a semi-production scale, using suitably adjusted equipment. Changes of the chemical composition of beer wort, as well as of the morphological and physiological state of yeasts have been determined and the results compared with those obtained by conventional stationary fermentation. To secure good results of semicontinuous fermentation it is necessary to filter the wort at 5 ˚ C and to maintain uniform conditions in the vats by agitating mechanically the content. If all the indicated conditions are strictly adhered to, and pure initial yeasts used for fermentation, the semicintinuous technology is quite reliable and beer is in every respect the same as the best product of conventional technology.
(In Czech, English summary only)

Keywords: beer, semicontonuous fermentation, semi-production

Published: April 1, 1960