Kvasny Prum. 1992; 38(10): 290-292 | DOI: 10.18832/kp1992027

Various types of thermal treatment of beer.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

The results of thermal shocks depend on the oxygen level in beer and above the level of beer in a bottle, on a time of sampling, a kinetic of haze formation and a heating or cooling of the bottle. Among other parameters belong: a procedure of the heating and cooling of beer, a size of package, a type of turbidimeter and a kind of bath used. The better results are obtained using longer heating period. During this procedure all oxygen from the gas phase in a bottle is dissolved and reacts with beer. The following heat shock cycle is recommended: 6 days at 50 °Cand 1 day at0 °C.
(In Czech, English summary only)

Keywords: thermal shocks, oxygen, beer, bottle

Published: October 1, 1992