Kvasny Prum. 1987; 33(8-9): 236-240 | DOI: 10.18832/kp1987046

Significance of pH determination in wort.Peer-reviewed article

K. KOSAŘ

The increase of Ph of wort in years from 1977 to 1983 was not the problem only ofCzechoslovakiabut of our rivals too. The effect of a growing district and a variety as well as that of the year was found to be responsible for a barley microflora producing lactic acid. The effect off pH both of the soil and wort was not found. In comparison to the last 20 to 50 years, a decrease of acidity can also be a consequence of the changed malting technology (steeping). The great significance of a decreased pH of wort was proved on a laboratory scale. As the optimum, the pH value are responsible for a decrease of extract, quantity of the dissolved nitrogen but the colour of wort increases the usual adaptations of a malting technology cannot substantially decrease the pH value of wort.
(In Czech, English summary only)

Keywords: pH, malt, malting, variety, acidity

Published: August 1, 1987