All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Non-microbiological turbidity of beer: Part 2 – a case study

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000026" target="_blank" >RIV/60193697:_____/21:N0000026 - isvavai.cz</a>

  • Result on the web

    <a href="https://kvasnyprumysl.eu/index.php/kp/article/view/257" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/257</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp2021.67.523" target="_blank" >10.18832/kp2021.67.523</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Non-microbiological turbidity of beer: Part 2 – a case study

  • Original language description

    Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries, where several types of non-microbiological haze of colloidal were identified, are presented. These examples of haze were caused by slightly different factors, and as a result, they had a different microscopic image. It is often accompanied by mechanical impurities and sometimes by microorganisms that function as nucleation centers. Moreover, a very interesting example of almost brilliant permanent beer haze caused by the destruction of yeast cells with the following pouring intracellular contents of cells into beer is introduced. This phenomenon, which could be called “precedent”, was caused by a bad physiological condition of yeasts cells and inappropriately chosen yeast separation technology.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10606 - Microbiology

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    KVASNÝ PRŮMYSL

  • ISSN

    2570-8619

  • e-ISSN

    2570-8619

  • Volume of the periodical

    67

  • Issue of the periodical within the volume

    6

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    523-528

  • UT code for WoS article

    000750982800001

  • EID of the result in the Scopus database