Kvasny Prum. 1993; 39(8): 226-228 | DOI: 10.18832/kp1993015

Weight analysis of fermentation in small vessels.Peer-reviewed article

J. ŠAVEL

The article describes a possible application of the calculation of alcohol quantity, the actual and initial contents of extract from the decreased weights of fermentation vessels during a laboratory fermentation. General mass balances permit the calculation of a classical chemical beer analysis and balance coefficients which describe the quantity of fermented extract, CO₂ formed and biomass produced in relation to 1 g of alcohol. The calculations can be performed with respect to the s of humidity outgoing with CO₂ as well as without this correction. The described calculation procedure is a simple method applicable for the selection of various yeast strains and for a description of effects influencing the fermentation.
(In Czech, English summary only)

Keywords: fermentation, weight analysis, extract, alcohol

Published: August 1, 1993