Kvasny Prum. 1957; 3(2): 25-26 | DOI: 10.18832/kp1957004

The saccharization and its difficulties.Peer-reviewed article

F. HLAVÁČEK

An article for practical use, in which the author recapitulates the condition during the normal saccharization of mash, as well as the most frequent causes of imperfect and slow saccharization. Different means are described to face the difficulties caused by raw material, incorrect treating during mashing and defective function of mechanical equipment.
(In Czech, English summary only)

Keywords: mashing, saccharization, brewery

Published: February 1, 1957