EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

Authors

  • Miriam Solgajová
  • Helena Frančáková
  • Å tefan Dráb
  • Žigmund Tóth

Keywords:

temperature, primary fermentation, beer, apparent extract, yeast, saccharization

Abstract

Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wort has been recorded, during the process of primary fermentation carried out in mini brewery of SPU. We have compared our results with theoretical values of primary fermentation process commonly achieved in conditions of industrial breweries. It was found out that our results differ in some ways, moreover they exceed theoretically given values which was caused due to different construction of mini brewery fermentation tank in comparison with industrial brewery technologies. Beer produced in mini brewery of SPU showed in sensorial tests very good quality without any strange odour and any strange taste.

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Published

2013-02-01

How to Cite

Solgajová, M., Frančáková, H., Dráb, Å tefan, & Tóth, Žigmund. (2013). EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 1), 1791–1799. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7273

Issue

Vol. 2 No. special issue 1 (2013): Special issue 1 - part B

Section

Food Sciences

License

Copyright (c) 2013 Miriam Solgajová, Helena Frančáková, Å tefan Dráb, Žigmund Tóth

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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