Kvasny Prum. 1968; 14(10): 217-220 | DOI: 10.18832/kp1968030

Experience with concentration and reconstitution of wort.Peer-reviewed article

J. MOŠTEK, J. DYR, V. RADA

The article deals with the influence of reconstitution upon the contents of principal components in beer made of reconstituted concentrate of 10˚ bright wort. The values are compared with beer brewed of conventionally processed wort. The percentage of nitrogen compounds, hop bitter substances and polyphenols is lower by 10 - 30 % and pH is higher. In brewing to which some saccharose was added during hopping the relative losses are lower.
(In Czech, English summary only)

Keywords: sweet wort, concentration, reconstutition

Published: October 1, 1968