Kvasny Prum. 1984; 30(1): 10-13 | DOI: 10.18832/kp1984002

Utilization of results from microbiological analyses to an increase of beer stability.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

A review of factors which influence the beer stability is given among these factors belong temperature, type of microorganism, number of microorganisms in bottled beer, physiological state of microorganisms and beer composition. Problems concerning hygiene of tubes, vessels, and filling machines are discussed from the standpoint of an achievement of the high beer stability.
(In Czech, English summary only)

Keywords: beer, stability, microbiology

Published: January 1, 1984