Kvasny Prum. 1955; 1(1): 8-12 | DOI: 10.18832/kp1955003

Cooled fermentation and fermentation under CO2 pressure.Peer-reviewed article

V. KRAUS

Cooled fermentation - (a) sulphurization and removal of cider sediment, (b) small containers and cold cellars, (c) lowering of the initial temperature, (d) cooling during fermentation. Fermentation under CO₂ pressure (a) deep lowering of pressure, (b) fermentation under balanced pressure, (c) fermentation under CO₂ pressure with cooling.
(In Czech, English summary only)

Keywords: beer, fermantation, cool, pressuer, carbon dioxide

Published: January 1, 1955