Kvasny Prum. 1971; 17(1): 10-13 | DOI: 10.18832/kp1971002

Attenuation degree, methods used for measuring it and its relation to the steeping technology.Peer-reviewed article

H. VRTĚLOVÁ, A. DOLEŽALOVÁ, M. TRKAN

The results of a series of experiments confirm, that the attenuation degree can be improved by increasing the steeping degree. The process must ensure gradual absorption of water and duly intensified aeration. Drying must take place under strictly controlled conditions and prescribed operations must be strictly adhered to. Very important are the properties of individual varieties, since they determine the attenuation degree, too. They can be modified within certain limits by breeding.
(In Czech, English summary only)

Keywords: brewing technology, attenuation degree

Published: January 1, 1971