Kvasny Prum. 1981; 27(6): 121-125 | DOI: 10.18832/kp1981021

Causes of filtration difficulties in practice.Peer-reviewed article

J. VOBORSKÝ

Method of their identification. An example of the real problem. Measures for improving filtering property of beer: modification of the process of manufacture, applying 0,5-1,0-2,0 g/hl of the Brauereienzyme (Prowiko, GDR) during main fermentation or at racking. Bear filtrability is improved also in the end of post fermentation by adding 0,5 g/hl of enzyme preparation without influence on sensoric properties of beer.
(In Czech, English summary only)

Keywords: beer, filtration

Published: June 1, 1981