Kvasny Prum. 1998; 44(11): 311-312 | DOI: 10.18832/kp1998022

Rapid Removing of Carbon Dioxide from Beverages.Peer-reviewed article

J. ŠAVEL

Carbon dioxide was removed from beer by means of shaking or stirring in the decarbonizator. The content of residual carbon dioxide in beer depended on temperature, time and intensity of stirring. By decarbonization with stirring and simultaneous introduction of nitrogen above the surface of beer at 25 °C, the content of carbon dioxide decreased during 20 s approximately on the concentration corresponding to 10 min shaking in the shaking apparatus, the alkohol content was approximately 0,05% higher. By suppressing of the escape of alkohol during decarbonization there are higher results of originál extract of beer obtained. The described technique of decarbonization makes possible by sample treatment before analysis to obtain more precise results and so influence the economy of beer production.
(In Czech, English summary only)

Keywords: carbon dioxide, beer, beverages

Published: November 1, 1998