Kvasny Prum. 1979; 25(3): 52-55 | DOI: 10.18832/kp1979008

Factors determining the final attenuation degree. Part I. Rešerše. Part II. Experimental data.Peer-reviewed article

M. NENTWICHOVÁ, A. VRTĚLOVÁ

The first part of the study dealt with the information on the attenuation problem published in available literature. In the present 2-nd part the authoresses evaluate genetic effects resulting from the properties of individual varieties, effects of the protein content and malting technology upon the final attenuation degree of wort. Among several factors determining the attenuation degree are variety of barley, year of crop, region, where it was grown and malting technology. More intensive steeping and lower temperature of malting can be recommended, especially for treating barley with higher protein content. Kilning technology has marked effects, too. Longer duration of the first stage has positive effects, whereas a higher temperature of malting technology. More intensive steeping and lower temperature of malting can be recommended, especially for treating barley with higher protein content. Kilning technology has marked effects, too. Longer duration of the first stage has positive effects, whereas a higher temperature during the final stages affects negatively not only the attenuation degree, but also some other properties of wort.
(In Czech, English summary only)

Keywords: final attenuation degree, fermentation, yeasts

Published: March 1, 1979