Kvasny Prumysl, 1965 (vol. 11), issue 12
Effect of elevated temperature upon the fermentation process and quality of beer.Peer-reviewed article
J. MO©TEK, G. KLAZAR, V. VÍTKOVSKÝ
Kvasny Prum. 1965; 11(12): 265-269 | DOI: 10.18832/kp1965035 
The relation between the temperature of main fermentation and after fermentation upon the physical, chemical and organoleptic properties of the 10˚ Bright beer has been studied in a pilot plant and the article deals with the results. Two sorts of sweet wort were used for brewing beer, of which the first was purely malt wort, whereas in the second 20 % of malt was substituted with barley. At higher temperatures the fermentation was less thorough, which in its turn reduced the content of alcohol, nitrogen compounds, bitter substances and tannin components, increasing at the same time the content of glycerol. The relative value of the Lundin A fraction...