Kvasny Prum. 1969; 15(9): 193-195 | DOI: 10.18832/kp1969019

Effects of copper percentage in wort upon the formation of volatile sulphuric compounds.Peer-reviewed article

J. ŠROGL, J. VACKOVÁ, I. HLAVÁČEK

The article is essentially abstract from the paper presented by the autor at the seminar of brewing and malting industries held at Plzeň in 1968. It deals with specific features of fermenting processes in the cellars of Prazdroj brewery which differ from condition in other Czechoslovak breweries, as far as the development of hydrogen sulphide is concerned. Owing to the present brewing technology and properties of equipment installed in the brewhouse the percentage of copper in sweet wort is apparently affected, which in its turn is reflected in hydrogen sulphide formation during the fermentation period.(In Czech, English summary only)

Keywords: sulphuric compounds, copper, sweet wort

Published: September 1, 1969