Kvasny Prum. 1967; 13(2): 39-41 | DOI: 10.18832/kp1967006

Effect of starter propagation upon the quality of beer.Peer-reviewed article

V. JOHANIDES

Among many factors determining the quality of beer is also the method of the starter propagation. The article deals with the results of experiments in which three strains of Saccharomyces carlsbergensis were treated in various ways. Conventional, statical process was compared with intensified ones, of which one was intensified by supplying air, the other by stirring. The measurements cover the amount of yeast, fermentation speed, fermentation rate, content of diacetyl and pH. The best results were obtained through stirring. The research work is being continued with increased number of strains.
(In Czech, English summary only)

Keywords: starter propagation, quality, beer

Published: February 1, 1967