Kvasny Prumysl, 1959 (vol. 5), issue 2
Oxygen and carbon dioxide in final stages of beer brewing process.Peer-reviewed article
V. SEKRT, G. HERLÍKOVÁ
Kvasny Prum. 1959; 5(2): 36-41 | DOI: 10.18832/kp1959004 
The article deals with the effect of air in beer upon its durability, ITT and pH. Further the influence of CO2 contens and pressure is analysed. Large-scale experiments were made with bowling beer under full protection by CO2 ,under partial protection and without protecting gas. The results indicate that full protection improves durability by 3 days as compared with conventional methods, whereas partial protection is less effective improving the durability by 1 day only. Inn small bottling plants where special installations necessary for bottling with CO2 protection would not be economical, automatic shaking device...
Improving the quality of beer.Peer-reviewed article
J. HUMMEL
Kvasny Prum. 1959; 5(2): 41-44 | DOI: 10.18832/kp1959005
To improve the quality of beer without introducing more intensive filtration and pasteurization the following measures should be taken: 1. Provided sufficient contents of CO2 the aeration rate of beer to be bottled should be reduced by shaking before bottling. 2. Inbottles containing non-pasteurized beer the volume of air remaining in the bottle neck pocket should be as small as possible (2,5 - 3% of the bottle capacity ). 3. Bottling plants should have sufficient supply of carbon dioxide and necessary installations for filling tanks with it. 4. Biological condition of washed filterpulp should be improved by more frequent...