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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Svazek periodika

67

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

523-528

Kód UT WoS článku

000750982800001

EID výsledku v databázi Scopus

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