Factors affecting invertase activity during beer brewing, lagering and in the finished product.
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 w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2007-05-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200705-0001_Faktory_ovlivnujici_aktivitu_invertasy_behem_kvaseni_dokvasovani_a_v_hotovem_pivu.php |