Kvasny Prum. 1996; 42(12): 376-379 | DOI: 10.18832/kp1996030

Standard and stability maintaining during brewing processes.Peer-reviewed article

J. ŠAVEL

The concentration of brewing production in the Czech Republic calls for in breweries to challenge high standards maintaining together with production processes and services rendered. The standards maintaing is being evaluated by means of time shifts with respect to individual marks being considered as a flagship of quality. Various histograme shapes which are typical for brewery production are discussed. The standards of brewing processes maintaining are assessed by means of system variables depending on production batch, fi. batch time and temperature course. At selected processes, fi. microorganisms perishment during pasteurization, temperature course can be replaced by a single digit, eg. count of pasteurization units (PU). The same definition refers to units of sensorial impairment during pasteurization or that of sensory and biological one caused during beer storing. Numerical scales for units calculation are presented. For the purpose of beer stability, assessment of Oxidation Destructive Analysis (ODA) has been developed enabling to determine colour stability and sensorial properties with respect to minutes and hours, colloidal stability up to 24 hours. Using a suitable apparatus equipment it appears possible to proceed to further time reduction.
(In Czech, English summary only)

Keywords: beer, standard maintaining,stabilty, brewing processes

Published: December 1, 1996