Kvasny Prum. 1965; 11(12): 265-269 | DOI: 10.18832/kp1965035

Effect of elevated temperature upon the fermentation process and quality of beer.Peer-reviewed article

J. MOŠTEK, G. KLAZAR, V. VÍTKOVSKÝ

The relation between the temperature of main fermentation and after fermentation upon the physical, chemical and organoleptic properties of the 10˚ Bright beer has been studied in a pilot plant and the article deals with the results. Two sorts of sweet wort were used for brewing beer, of which the first was purely malt wort, whereas in the second 20 % of malt was substituted with barley. At higher temperatures the fermentation was less thorough, which in its turn reduced the content of alcohol, nitrogen compounds, bitter substances and tannin components, increasing at the same time the content of glycerol. The relative value of the Lundin A fraction is higher in beer fermented at higher temperature, as also are its pH and ITT. Though the frothing quality and CO2 saturation of beer fermented at higher temperature were quite satisfactory, its taste was not quite up to the requirements and from the organoleptic point of view its flavor was not quite full.
(In Czech, English summary only)

Keywords: temperature, fermentation, quality, beer

Published: December 1, 1965