Kvasny Prum. 1967; 13(12): 273-277 | DOI: 10.18832/kp1967034

Physical, chemical and organoleptic changes taking place in beer in post - fermentation and maturing periods.Peer-reviewed article

B. D. HARTONG

The author describes recent improvements which have been introduced into the technology of postfermentation, final treatment and chemical stabilization of beer and their effect upon its organoleptic properties. It maintains that vathouses will be used in near future only as plants for final treatment and as storehouses balancing occasional fluctuations in deliveries. Their size could be, consequently, reduces. The process will essentially consist of the following operations: removing substances giving beer the taste and flavour of new beer, saturation with CO₂, deep cooling, first filtration and refiltration through a layer of stabilizing chemicals. It is clear, that such a sophisticated procedure will require very rigorous supervision and efficient inspection methods.(In Czech, English summary only)

Keywords: beer, postfermentation, maturation sensory analysis

Published: December 1, 1967