Kvasny Prum. 1987; 33(2): 33-36 | DOI: 10.18832/kp1987007

Disturbances of principal fermentation and their reasons.Peer-reviewed article

J. VENEROVÁ, P. ČEJKA

Factors negatively affecting the course of a principal fermentation are discussed. In addition to the reasons resulting from the cell purity and physiology, contamination or bad temperature regime during the fermentation, difficulties in the principle fermentation occur due to an unsuitable composition of hopped wort. The concentration of the following compounds in hopped wort makes troubles: the low level of amino nitrogen, oxygen or trace elements and increased nitrite concentration that is toxic for the yeasts.
(In Czech, English summary only)

Keywords: beer, mashed wort, fermentation, yeasts, temperature

Published: February 1, 1987