Kvasny Prum. 1963; 9(5): 113-116 | DOI: 10.18832/kp1963018

Continuous fermentation.Peer-reviewed article

M. KAHLER

By introducing semi-continuous methods the time required for main fermentation can be reduced by 30 % and initial capital investments by 50 %, improving at the same time the utilization factor of the room occupied by fermenting installations also by 50 %. The continuous method shortens the after-fermentation stage by approximately 65 %. The cycle required for brewing beer takes no more than 10 days.
(In Czech, English summary only)

Keywords: continuous fermentation, investment

Published: May 1, 1963