Kvasny Prum. 1997; 43(1): 4-8 | DOI: 10.18832/kp1997001

New Ways of Temperature Monitors Application in the Brewing Industry.Peer-reviewed article

J. ŠAVEL

In the article is presented a common procedure used during evaluation of phenomena effects, depending on temperature, such as beer pasteurization and storage. Similarly, as during pasteurization effect monitoring related to microorganisms killing, it is possible to assess relevanting sensorial changes in connection with pasteurization or storage. The processes differ by z parameter value, characterizing the reaction rate dependence on temperature. Values z related to sensory changes ocurring during beer pasteurization, ageing and microorganisms growth in non-pasteurized beer are presented. The obtained values serve for reference proportions calculation, which are expressed by rate constant ratio related to given reference temperature. The monitors of temperature courses are f.i. capable to evaluate both lethal and sensory effect of pasteurization as well as changes of sensory properties oř beer spoilage by microorganisms during storage.
(In Czech, English summary only)

Keywords: beer, temperature, temperature monitors, using

Published: January 1, 1997