Kvasný průmysl (Sep 2008)
Olfactometry and possibilities of its use for emission determination in breweries.
Abstract
The olfactometry is in the brewery laboratory used for beer flavor changes determination during aging of beer, those tests are carried out by panel of experts or by PC connected with so called "electronic nose". The contemporary legislation in Czech Republic requires emission measurement during production in the agricultural and food industry. For this reason Czech university of life sciences, Engineering faculty, Department of technological Equipments of Buildings in Prague in collaboration with Research institute of agricultural engineering v.v.i. in Prague installed equipment - Olfactometer, used for threshold values determination of emissions generated in agricultural and food industry by selected trained experts. This article presents first results of measurements of emissions generated during mashing process at pilot Tutorial and research Brewery of Czech University of Life Sciences Prague, further were measured samples threshold values of fresh crashed malt of hops and earned yeast after fermentation process. The main use of this olfactometer is due to contemporary legislative in Czech Republic determination of emissions, taken under different weather conditions in neighborhood of selected brewery.The olfactometry is in the brewery laboratory used for beer flavor changes determination during aging of beer, those tests are carried out by panel of experts or by PC connected with so called "electronic nose". The contemporary legislation in Czech Republic requires emission measurement during production in the agricultural and food industry. For this reason Czech university of life sciences, Engineering faculty, Department of technological Equipments of Buildings in Prague in collaboration with Research institute of agricultural engineering v.v.i. in Prague installed equipment - Olfactometer, used for threshold values determination of emissions generated in agricultural and food industry by selected trained experts. This article presents first results of measurements of emissions generated during mashing process at pilot Tutorial and research Brewery of Czech University of Life Sciences Prague, further were measured samples threshold values of fresh crashed malt of hops and earned yeast after fermentation process. The main use of this olfactometer is due to contemporary legislative in Czech Republic determination of emissions, taken under different weather conditions in neighborhood of selected brewery.
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