Kvasny Prumysl, 2001 (vol. 47), issue 5
Improved procedures for complex monitoring beer colloidal stability by means of dual angle turbidimetric and titration system DATTS (part1).Peer-reviewed article
P. SLADKÝ, M. DIENSTBIER
Kvasny Prum. 2001; 47(5): 122-126 | DOI: 10.18832/kp2001010 
Measurement of beer and intermediate hazes is an important part of modern brewing technology automation and control including laboratory analyses, total quality control and production of the shelf life of the final products. Regardless the fact that present brewers have at the disposal throughout theoretical and practical knowledge produce beer of market demanded product shelf life and appropriate colloidal or physical stability, time to time unwonted fluctuation of the product quality and process troubles can occur due to complicated mechanism of the ageing interactions of beer and intermediate colloid leading to business loss. At least, but not last...
Oxidation control in a modern brewery (part2).Peer-reviewed article
J. VANDENBUSSCHE, L. MOJDL
Kvasny Prum. 2001; 47(5): 128-132 | DOI: 10.18832/kp2001011
The research center Meura Technologies of Belgian company Meura has studied an oxygen effect during malt grinding, mashing, mash filtration in mash filter and fermentation upon to changes of beer's flawour during storage. The negative influence of the oxygen upon beer taste was determined, the beer brewed at present of oxygen obtained a cardboard flavour while ageing. It was developed oxygenation controlling technology, that enables to reduce an oxygen uptake during malt grinding, mash and lauter process and avoids wort oxidation. For grinding will be used a disc mill in which the malt is grinded under water and CO2 protection. According...