Kvasny Prum. 1979; 25(2): 31-34 | DOI: 10.18832/kp1979005

Data of laboratory analyses can contribute to efficient production management.Peer-reviewed article

J. PRESLER, J. ŠROTŮ

The authors recommend to introduce a wider range of laboratory analyses covering not only principal wort components, but also - and quite regularly - concentration of maltose and α-amino nitrogen, frothing quality, attenuation degree and viscosity. Every new batch of malt requires a new series of analyses. Any kind of anomaly in the fermentation process must be also immediately explained through analyses. Limit and optimum values of deciding criteria, which must be maintained in brewing process are specified to give guidelines to brewers.
(In Czech, English summary only)

Keywords: laboratory, production, beer

Published: February 1, 1979