Kvasny Prum. 1968; 14(1): 7-12 | DOI: 10.18832/kp1968002

Proportions of extract compounds present in traditional types of Czech beer.Peer-reviewed article

J. MOŠTEK, J. DYR

The article deals with the proportions of alcoholic, saccharidic, polyphenol and nitro compounds in extracts, as well as with bitter matters present in three typical sorts of The Czech 12˚ bright beer, viz.: Pilsner Urquell, S and B. Conclusions derived from the analyses indicate how to control organoleptic, physical and chemical properties of lager beer by selecting raw materials and appropriate technology of brewing and fermenting stages of the process.
(In Czech, English summary only)

Keywords: Czech beer, extract, compounds, proportions

Published: January 1, 1968