Kvasny Prumysl, 2007 (vol. 53), issue 5
Factors affecting invertase activity during beer brewing, lagering and in the finished product.Peer-reviewed article
Jiří ©ROGL, Hana VERNEROVÁ, Lenka MATASOVÁ, Karel SIGLER
Kvasny Prum. 2007; 53(5): 134-138 | DOI: 10.18832/kp2007006 
The article concerns the effect of temperature, yeast washing and different brewing technologies (classical process, CCT technology) on invertase activity during main fermentation, secondary fermentation and in finished beer. During secondary fermentation in the classical process at 1,0-4.5 °C, as well as in the bright beer tanks, invertase activity (3.4-3.5 μkat/l) does not perceptibly change. It increases (up to 5.4 μkat/l) when the secondary fermentation proceeds at 22-24 °C, with a concomitant increase in the level of FAN as an indicator of cell lysis. As found in the CCT process, washed yeast releases into the finished unpasteurized...