Abstract
Besides pasteurization especially in the non-alcoholic drink industry often new possibilities of preservation were used. In this connection most promising results were reached with high pressure. Because of the interest of breweries in the preservation of beer without impairing taste, the effects of high pressure on beer should be determined. Basing on this stage further possibilities of high pressure treatment were resulting, for which the determinations were expansed over the whole process of the beer preparation. This treatise shows a survey over the range of application of high pressure technology in breweries. Chemical-technical analysis of high pressure treated mash, wort and beer were carried out. Due to the high pressure treatment results changed in the protein fractions, the viscosity and the saccharification of the mash. Also the solubility of the bitter substances and the isomerisation of the α-acids in the wort were influenced. The high pressure treatment of beer shows a significant decrease in the potential for the arising of turbidity.
| Translated title of the contribution | Effects of hydrostatic high pressure on the brewing process and on beer |
|---|---|
| Original language | German |
| Pages (from-to) | 120-123 |
| Number of pages | 4 |
| Journal | Monatsschrift fur Brauwissenschaft |
| Volume | 51 |
| Issue number | 7-8 |
| State | Published - 1998 |