Kvasny Prum. 1968; 14(4): 79-80 | DOI: 10.18832/kp1968010

Sulphur compounds in beer.Peer-reviewed article

J. ©ROGL, J. PESLER, J. VACKOVÁ

From the measurements of hydrogen monosulphide content in fermenting wort the authors derive their conclusion that the rate at which it escapes from the wort depends on the size and form of vats. From small, shallow vats hydrogen monosulphide escapes apparently more freely.
(In Czech, English summary only)

Keywords: hydrogen monosulfide, sweet wort, fermantation, beer

Published: April 1, 1968 


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