Kvasny Prum. 1970; 16(12): 269-273 | DOI: 10.18832/kp1970026

Crude sugar as raw material for brewing industry.Peer-reviewed article

J. CUŘÍN, J. ŠTICHAUER

When crude sugar is used as a surrogate replacing a certain part of malt, t is necessary to adjust analytic and brewing methods to the sort of sugar, since the properties of cane and beet sugar differ very substantially. Increased per centage  of fermentable wort can be to a certain degree compensated through amylolysis in mashing process at temperatures exceeding 70 °C, whereas peptinization temperature can be recommended as an efficient means against the decrease of the total nitrogen content.(In Czech, English summary only)

Keywords: brewing technology, crude sugar, raw material

Published: December 1, 1970