Kvasny Prum. 1994; 40(7): 198-202 | DOI: 10.18832/kp1994014

Fermentation vessels geometry on fermentation process.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

The paper highlights some aspects how the fermentation process is influenced by laboratory fermentation vessels' shape. As their height increased, the yeast in fermenting hopped wort became more concentrated. At first, the fermentation rate decreased and after having reached certain height rose again according to increasing yeast concentration. Fermentation vessel diameter influenced the fermentation process in a smaller degree. In the course of hopped wort fermentation and second fermentation performed in vessels of various shapes, besides of hopped wort convection mode, there come also forward influences in connection with yeast activity in partially sedimented layer near vessels' bottom, hopped wort supply speed onto this layer and yeast separation rate, sedimented by fermentation vessel section. Owing to these reasons, the conclusions drawed from the laboratory fermentation must be evaluated very cautiously.
(In Czech, English summary only)

Keywords: fermentation vessels, geometry, fermentation, laboratory

Published: July 1, 1994