Kvasny Prum. 1988; 34(8-9): 230-235 | DOI: 10.18832/kp1988035

Quality of beer produced in conical bottom fermenting vessels.Peer-reviewed article

V. MONCOĽOVÁ, M. ONDRÍŠEKOVÁ

The description of changes in volatile compounds and diacetyl during 20 fermentations performed in two conical bottom fermenting vessels in Brewery Bratislava is made in the article. There is practically no difference in the quality of volatile compounds in beers produced with this procedure and with classical one. The differences were observed in the higher levels of alcohol and carbon dioxide and the lower level of residual extract in beers from conical bottom fermenting vessels.
(In Slovak, English summary only)

Keywords: beer, fermantation, volatile componds, CKT

Published: August 1, 1988