Kvasny Prum. 1967; 13(12): 282-286 | DOI: 10.18832/kp1967036

Analysis of the Pilsner type of beer and its relation to the brewing technology.Peer-reviewed article

G. BASAŘOVÁ

Applying methods of partition chromatography on a column of dextrane gel SEPADEX G 25 typical Pilsner type of beer has been analysed and the results of analyses used to study the effects of technology, stabilization methods and application of saccharose as a surrogate upon the quality of beer. The composition of beer is to a certain degree also reflected by curves of polysaccharides contents determined by using antron agent, as well as by curves expressing reactions to the Folin agent. The described method has been applied to control and improve continuous brewing technology and to compare its final product with the standard Pilsner beer.
(In Czech, English summary only)

Keywords: analysis, beer, Pilsner type, technology

Published: December 1, 1967