Kvasny Prum. 1998; 44(12): 344-346 | DOI: 10.18832/kp1998023

Modified Methods of Brewing Control.Peer-reviewed article

J. ŠAVEL

The deteriorating quality of  basic raw materials and the requirement of high and balanced quality bring new demands even on checking methods in brewery. New methods must be rapid, simple, applicable in the very point of production process and interference-resistant. The important requirement is the most simila-rity of analysis and monitored process as possible. For example the measurement of beer haze induced by destructive methods in the course of colloidal, aptly microbiological stability oř the measurement of beer filterability in laboratory microfilter také precedence over the determination of individual compounds influencing these complex marks. The methods of primary fermentation control, measurement of activity, concentration and microbiological purity of yeast,beer filterability and microbiological check of operation and products are discussed. Greater and greater significance there is attached to the assessment of competition properties of products, among them belong their high colloidal and sensory stability. New methods of measurement of beer antioxidative properties using methods of destructive analysis and induced chemiluminiscence are presented.
(In Czech, English summary only)

Keywords: beer, brewing control, analytical methods

Published: December 1, 1998