Impact of malt granulometry on lauter proces

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F13%3A60861" target="_blank" >RIV/60460709:41310/13:60861 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41330/13:60861
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Impact of malt granulometry on lauter proces
Original language description
The preparation of beer consists of several important and closely interconnected steps. One of the essential steps is the preparation of sweet wort. The proper process of sweet wort preparation is created by mashing-in process, mashing process and finally by the lautering process. But also the preliminary operations, such as the malting or malt cleaning and milling, are necessary. The technology and technological equipment used for the preparation of sweet wort can significantly influence the final quality of the beer. The precision of milling plays the crucial role in the last step of the sweet wort preparation - in the lautering process. The process of sweet wort separation can be provided either by the lauter tun, which is the most common, used sweet wort separation method in Czech breweries, or by mash filters. Both methods require slightly different dispersity of the crashed malt. 2013 Czech University of Life Sciences Prague.
Czech name
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Czech description
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
5th International Conference on Trends in Agricultural Engineering 2013, TAE 2013
ISBN
978-80-213-2388-9
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
244-248
Publisher name
Czech University of Life Sciences Prague
Place of publication
Prague
Event location
Prague
Event date
Sep 3, 2013
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000345059700048

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