Kvasny Prum. 1959; 5(2): 41-44 | DOI: 10.18832/kp1959005

Improving the quality of beer.Peer-reviewed article

J. HUMMEL

To improve the quality of beer without introducing more intensive  filtration and pasteurization the following measures should be taken: 1. Provided sufficient contents of CO₂  the aeration rate of beer to be bottled should be reduced by shaking before bottling. 2. Inbottles containing non-pasteurized beer the volume of air remaining in the bottle neck pocket should be as small as possible  (2,5 - 3% of the bottle capacity ). 3. Bottling plants should have sufficient supply of carbon dioxide and necessary installations for filling tanks with it. 4. Biological condition of washed filterpulp should be improved by more frequent use of hydroperoxide.
(In Czech, English summary only)

Keywords: beer, quality, technology

Published: February 1, 1959