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Convenient monitoring of brewery fermentation course by refractometry
- 1.0339251 - MBÚ 2010 CZ eng J - Journal Article
Šavel, J. - Košín, P. - Brož, A. - Sigler, Karel
Convenient monitoring of brewery fermentation course by refractometry.
Kvasný průmysl. Roč. 55, č. 4 (2009), s. 94-99. ISSN 0023-5830
R&D Projects: GA MŠMT 1M0570
Institutional research plan: CEZ:AV0Z50200510
Keywords : wort * fermentation * refractometry
Subject RIV: EE - Microbiology, Virology
The course of wort fermentation is most often monitored by measuring density by immersion saccharometer or digital densitometer; other methods include classical analysis or automatic analyzers. Another possibility is the measurement of refraction in the course of fermentation. When the original refraction or wort extract is known, refraction unambiguously determines the apparent extract or degree of attenuation
Permanent Link: http://hdl.handle.net/11104/0182833
Number of the records: 1