Kvasny Prum. 1965; 11(7): 145-150 | DOI: 10.18832/kp1965020

Effect of wort filtration upon the quality of beer.Peer-reviewed article

M. KAHLER, Z. ŠAUER, J. VOBORSKÝ

Studying the effect which the filtration of beer wort has upon the character of main fermentation and the quality of final product. i. e. beer, the authors have carried out a series of production-scale tests. They maintain that the filtration is important at breweries applying semicontinuous method of fermentation, since in this way the number of fermenting cycles can be almost doubled. As far as the composition of wort is concerned the changes caused by filtration are insignificant. On the other hand filtration speeds up the initial phases of main fermentation and permits to obtain pure yeast. Organoleptic tests failed to find any difference between normal beer and beer from filtered wort.
(In Czech, English summary only)

Keywords: filtration, sweet wort, quality, Czech beer

Published: July 1, 1965