Kvasny Prum. 1987; 33(8-9): 262-266 | DOI: 10.18832/kp1987053

Beer production using immobilized yeasts.Peer-reviewed article

M. KAHLER, B. PARDONOVÁN, M. POLEDNÍKOVÁ, H. ŠEDOVÁ

A beer production with immobilized yeasts using batch procedure was tested on a pilot plant scale. The results proved the same beer quality in comparison to the standard beers. The typical sign of wort fermentation with immobilized yeast was a lower content of esters and higher alcohols. Diacetyl concentration in experimental beers did not cease the threshold value of the receptively. The verification of the results on a large scale will be performed in the Prague Breweries in Holešovice.
(In Czech, English summary only)

Keywords: beer, fermentation, aminoacids, diacetyle, quality, sensorial evaluation

Published: August 1, 1987