Kvasny Prum. 1966; 12(11): 245-250 | DOI: 10.18832/kp1966040

New stabilizing methods must be applied to shorten the maturing period of beer.Peer-reviewed article

G. BASAŘOVÁ

In a research work on shortening the maturing period of beer the following factors have been studied: effect of substitutes, adsorbing filtration of cold hopped wort with subsequent warm fermentation, and stabilization of enzymes prior to barreling. The conclusions derived from the study will be published in the second part of the article.
(In Czech, English summary only)

Keywords: stabilisation, matiring period, beer

Published: November 1, 1966