Kvasny Prum. 1997; 43(7-8): 194-196 | DOI: 10.18832/kp1997013

Practical Application of Viscosimetry in Production Brewing Laboratory.Peer-reviewed article

A. PAZDRO, P. ŠTERN

In the work is described the application of measurement of congress wort viscosity with the aim to determine the degree of malt modification, which is a significant quantity not only from the point of view of beer production technology, but also its quality. From the found out results unambiguously follows, that the cytolytic modification of produced malts does not change during the storage time and the degree of cytolytic modification is possible to evaluate very well according to the viscosity values of congress wort. For conditions of a certain brewery (applied technology, machinery equipment of brewery etc.), the values of congress wort viscosity higher than l.57 mPa.s can call attentation on incidental difficulties in the course of hopped wort or beer production. On the basis of the found out viscosity of hopped wort, it is possible to decide about incidental dosing of enzyme  preparations to improve the filterability of  beer. For 10% Plato hopped wort the limit value of congress wort viscosity has been found out 1.63 mPa.s. The used Microviscosimeter has proved succesful in practice.
(In Czech, English summary only)

Keywords: beer, brewery laboratory, viscosimetry, using

Published: July 1, 1997