Kvasny Prum. 1982; 28(4): 73-75 | DOI: 10.18832/kp1982015

Treatment of liquid sugar in brewery.Peer-reviewed article

J. PESLER, J. ŠROGL, P. PRŮCHA

First practical knowledges with a treatment of liquid sugar in brewery are reviewed. Two equipments for storage and dosage of liquid sugar in brewing house are described. The first one is of their own design, the second one is a construction of Strojobal Ústí nad Labem. The effect of iron content in the beer on the origin of carbonyl compounds (diacetyl) was tested. It was proved that the increased iron content in beer is not responsible for the origin of diacetyl. The utilization of liquid sugar in brewery avoid a manual labor with a sugar handling.
(In Czech, English summary only)

Keywords: liquid sugar, brewery

Published: April 1, 1982