Convenient monitoring of brewery fermentation course by refractometry

0339251 - MBÚ 2010 CZ eng J - Článek v odborném periodiku
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
Grant CEP: GA MŠMT 1M0570
Výzkumný záměr: CEZ:AV0Z50200510
Klíčová slova: wort * fermentation * refractometry
Kód oboru RIV: EE - Mikrobiologie, virologie

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
Trvalý link: http://hdl.handle.net/11104/0182833