Kvasny Prum. 1985; 31(12): 273-276 | DOI: 10.18832/kp1985062

Ten years of beer production for diabetics.Peer-reviewed article

V. ČERNOHORSKÝ, J. CUŘÍN, M. ČERNÝ

The article describes a problem of beer for diabetics inCzechoslovakiawith to a development of its new type having the lower alcohols content, the lowered utilizable energy and the better sensorial quality. The effects of a  raw material quality, of a type of the fermentation process and that of their combination on the beer quality are discussed. The new beverage contains maximum 0.75g of saccharides per 100 ml and 3.5 % (Wtg) of alcohol.
(In Czech, English summary only)

Keywords: beer, diabetes, productin, saccharides

Published: December 1, 1985