Oxidation control in a modern brewery (part2).
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2001-05-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200105-0002_Kontrola_oxidace_v_modernim_pivovaru_cast_2.php |
| Summary: | 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 to new method the yeast will be preoxygenated (by pure oxygen) in membrane sparger instead of the wort aeration. Beer, produced under reduction of oxidation, had a better taste properties while ageing, to compare with another one, brewed in traditional way(In Czech, English summary only) |
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| ISSN: | 0023-5830 2570-8619 |