Kvasny Prum. 1971; 17(2): 39-42 | DOI: 10.18832/kp1971008

Beer pasteurization, its advantages and methods used to check its efficiency.Peer-reviewed article

J. ŠROGL, L. KOPECKÝ

The article deals with the same problem as the paper presented by its authors at the 13-th conference of brewing and malting industries atPlzeň, i.e. with the pasteurization of beer. Special attention is given to the methods developed for the determination of the invertase inactivation degree, which indicates the efficiency of pasteurization. In their research works the authors have used enzymatic reaction and colorimetric determination of glucose. It has been found that the resistance of invertase to higher temperatures exceeds substantially the limits indicated in literature. So e.g. it was not destroyed at 60°C through pasteurization of 10 point intensity.
(In Czech, English summary only)

Keywords: beer, pasteurization, check method

Published: February 1, 1971