Kvasny Prum. 1979; 25(1): 2-6 | DOI: 10.18832/kp1979001

Orientative study of the possibilities to influence the beer filterability.Peer-reviewed article

G. BASAŘOVÁ, J. VOBORSKÝ, P. ŤOPKA

The reason for a difficult beer filterability may be, among others, unperfect splitting of the high-molecular materials, above all β-Glucans. The authors of this article prove, on the basis of model large-scale brews of solution and with partial surrogation by sugar and barley, the improvement of the filterability by the action of complex enzymatic preparative Brauereienzym-Prowiko. DDR, with an effect of β-Glukanase, α-Amylase and neutral Proteasis. The enzym was added  on the one hand in brew-house in the  quantity of 1 g/hl of hot wort and on the other hand at beer kegging on doses 2, 4 g/hl and 8 g/hl of beer. The best results were achieved with a dose 2 g/hl of beer, which was applied at kegging. The pressure growth at filtration, which represents the filterability of beer, decreased in comparison with comparative beer about 50%, what means in practice, twofold filtration time in one filtration cycle. The experiments confirmed, that the wrong beer filtrability is closely connected with deficit of the corresponding complex effect of the malt enzyme in transmition phases of the production.
(In Czech, English summary only)

Keywords: beer, filterability, filtration, Brauereienzym

Published: January 1, 1979