Kvasny Prum. 1957; 3(8): 169-172 | DOI: 10.18832/kp1957032

Chromatographic determination of saccharose during the main and final fermentation process.Peer-reviewed article

J. VLČEK

The article contains results of the diploma work being a continuation of the study of R. Winkler, published in the same paper (2, 1956, 196). The author studied by means of chromatography the decomposition of glycids contained im the wort of homogenous composition, fermented with yeast of different types, as well as in laboratory and commercial wort fermented in closed fermentation vessels, in both cases by means of yeast of the same type. For the brewery laboratories the author suggests to use the method of cyclic chromatography. The results are shown in added chromatographs.
(In Czech, English summary only)

Keywords: beer, fermentation, sugar, chromatography

Published: August 1, 1957