Kvasny Prum. 1994; 40(10): 296-300 | DOI: 10.18832/kp1994019

The changes of bitter substances contents during fermentation in cylindro-conical vessels.Peer-reviewed article

J. ŠROGL, J. ČEPIČKA, P. PRŮCHA

In comparing the traditional fermentation process in vessels with advanced fermentation technology in cylindro-conical ones, there cone distinctly forward the differences in the balance of bitter substancis. The loss of bitter substancis is lower in fermentations using cylindro-conical vessels.Hence, by applying this technology, a better utilization of hops bitter substances can be expected, approx. up to 10%' which will reflect in a lower consumption of the alfa bitter acid.
(In Czech, English summary only)

Keywords: beer, bitter substances, fermentation, CKT

Published: October 1, 1994