Kvasny Prumysl, 1970 (vol. 16), issue 1

Effects of brewing technology on the quality of beer.Peer-reviewed article

G. BASAŘOVÁ

Kvasny Prum. 1970; 16(1): 9-13 | DOI: 10.18832/kp1970001  

The article deals with the process of cleavage of saccharides and proteins by enzymes during mashing and hopping phases of the brewing process. The results of  two experimental brewing differing in processing temperature of mashing indicate the changes in the efficiency of amylolytic and proteolytic enzymes. From a rough estimate of molecular weights of individual Gross of components the authoress evaluates the relation between the composition of beer. The effects of hopping technique upon the quality of beer is discussed, too.(In Czech, English summary only)