Application of cryoscopy in brewing and malting.

Abstract

The article deals with the application of cryoscopy in brewing for determination of the available degree of attenuation and for the analysis of beer. The work indicates relations setting the linear dependence of so called reduced wort osmolatity on the share of the unfermentable real extract and of the original wort extract. The reduced wort osmolality is got by multiplication of osmolality by the expression (100-p)/p, where "p" is the wort extract. The reduced osmolatity is a proper quality indicator for wort and malt. The cryoscopy could be used as well for a quick analysis of beer taking some 4 minutes where the sample consumption goes upto 20 ml and the purchase cost of the instrument is relatively low.The article deals with the application of cryoscopy in brewing for determination of the available degree of attenuation and for the analysis of beer. The work indicates relations setting the linear dependence of so called reduced wort osmolatity on the share of the unfermentable real extract and of the original wort extract. The reduced wort osmolality is got by multiplication of osmolality by the expression (100-p)/p, where "p" is the wort extract. The reduced osmolatity is a proper quality indicator for wort and malt. The cryoscopy could be used as well for a quick analysis of beer taking some 4 minutes where the sample consumption goes upto 20 ml and the purchase cost of the instrument is relatively low.

Keywords

• cryoscopy
• osmolality
• beer analyses