Kvasny Prum. 1994; 40(11): 325-329 | DOI: 10.18832/kp1994021

Measuring of the activity of brewing yeast..Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

Options for rapid assessment of the brewing yeast activity under operational conditions are discussed. The activity of brewing yeast was evaluated in compliance with carbon dioxide quantity, released from a mixture of 20 to 80% yeast's sediment in 12% hopped wort. Carbon dioxide drop was measured by loss in weight by using of electronic flowmeter and pressure gauge. By means of photometric deflocculation test were measured changes of the yeast suspension in clear hopped wort, after their centrifugation and following dispersion by escaping carbon dioxide.
(In Czech, English summary only)

Keywords: brewing yeast, activity, measuring

Published: November 1, 1994