Kvasny Prum. 1959; 5(2): 36-41 | DOI: 10.18832/kp1959004

Oxygen and carbon dioxide in final stages of beer brewing process.Peer-reviewed article

V. SEKRT, G. HERLÍKOVÁ

The article deals with the effect of air in  beer upon its durability, ITT and pH. Further the influence of CO₂ contens and pressure is analysed. Large-scale experiments were made with bowling beer under full protection by CO₂ ,under partial protection and without protecting gas. The results indicate that full protection improves durability by 3 days as compared with conventional methods, whereas partial protection is less effective improving the durability by 1 day only. Inn small bottling plants where special installations necessary for bottling with CO₂ protection would not be economical, automatic shaking device should be incorporated, which - if correctly adjusted - improve durability by at least 1 - 2 days. The author underlines the advantages resulting from utilization of CO₂ produced by fermentation and describes trapping installations. Carbon dioxide produced in own brewery is substantially cheaper than purchased from supplying works. It must be taken in calculations that CO₂ produced in breweries is so far a waste product, whereas for its industrial production coke is necessary which may be more economically used in other branches.
(In Czech, English summary only)

Keywords: beer, brewing process, carbon dioxide, air

Published: February 1, 1959