Kvasny Prum. 2003; 49(5): 120-124 | DOI: 10.18832/kp2003007

Select Technological Aspects and Relationship When Improving Sensorical Beer Stability.Peer-reviewed article

Miroslav PAJUREK

Plzeňský Prazdroj, a.s., Pivovar Radegast, 739 51 Nošovice

Important role of contemporary brewing technology is to create conditions for longterm conservation of sensorical beer stability. The whole number of parameters plays its significant role here. During the experiments carried out in Pilsen Prazdroj Plc., the attention was focused on a heat load of the process, the way of pitching and aerating in CKT and on oxygen content after finishing the main fermentation. Results of the tests in a brewhouse have refered to the competence of some changes leading to the heat load restriction during the mutation and wort boiling. The system of pitching and aerating has essential influence on sensorical stability. It is turning out that there is no universal recipe how to solve these problems. The oxygen content was being monitored on four critical places on the route between CKT and storage tanks, during the filling and after the filling up the storage tank, when the storage tank is tapped for filtration and finally in the racking room before flash pasteurization. Systematic monitoring of aerating the beer enable to diagnose the problematic places and it signalizes reliably if the implement measures are sufficient.Important role of contemporary brewing technology is to create conditions for longterm conservation of sensorical beer stability. The whole number of parameters plays its significant role here. During the experiments carried out in Pilsen Prazdroj Plc., the attention was focused on a heat load of the process, the way of pitching and aerating in CKT and on oxygen content after finishing the main fermentation. Results of the tests in a brewhouse have refered to the competence of some changes leading to the heat load restriction during the mutation and wort boiling. The system of pitching and aerating has essential influence on sensorical stability. It is turning out that there is no universal recipe how to solve these problems. The oxygen content was being monitored on four critical places on the route between CKT and storage tanks, during the filling and after the filling up the storage tank, when the storage tank is tapped for filtration and finally in the racking room before flash pasteurization. Systematic monitoring of aerating the beer enable to diagnose the problematic places and it signalizes reliably if the implement measures are sufficient.

Keywords: beer, sensoric stability, fermentation, oxygen, CKT

Published: May 1, 2003