Kvasny Prum. 1956; 2(11): 249-252 | DOI: 10.18832/kp1956063

The microflora of barely and malt.Peer-reviewed article

J. HUMMELA, R. CHLEBEČEK

The authors evaluated the method of stabilization of beer by the above mentioned methods basing upon the results of their own investigations. The conditions of usual filtration as well as filtration under sterility are described. The authors compare the method of filtration under sterility with flow pasteurization. According to their investigation concerning sterilization of bottles by means of sulphur dioxide they came to conclusion, that the filling under sterilization cannot be considered as a presentation method. In the second part of this article the mechanical device for filling beer bottles and the properties of singular parts of link belt are described.
(In Czech, English summary only)

Keywords: beer, stabilization, filtration

Published: November 1, 1956