<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was taken at the beginning of fermentation, and the second sample after three hours of fermentation. Both samples were also measured after three weeks of storing. Dynamic viscosity measurements were performed with a digital rotational viscometer Anton Paar DV-3P, the principle of which is based on the dependency of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of both analysed parameters on temperature. The temperature dependence of dynamic viscosity can be characterised by a decreasing exponential function, while in case of activation energy linear increasing characters were obtained. Longer fermentation and storing period caused a decrease in both analysed parameters, due to the structural changes in wort samples during fermentation and storing.</p></abstract>

This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was taken at the beginning of fermentation, and the second sample after three hours of fermentation. Both samples were also measured after three weeks of storing. Dynamic viscosity measurements were performed with a digital rotational viscometer Anton Paar DV-3P, the principle of which is based on the dependency of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of both analysed parameters on temperature. The temperature dependence of dynamic viscosity can be characterised by a decreasing exponential function, while in case of activation energy linear increasing characters were obtained. Longer fermentation and storing period caused a decrease in both analysed parameters, due to the structural changes in wort samples during fermentation and storing.

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Slovak University of Agriculture in Nitra, Slovak Republic

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing"}

This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both...

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

Publié en ligne: 16 mars 2016

Pages: 6 - 9

DOI: https://doi.org/10.1515/ata-2016-0002

© Slovak University of Agriculture in Nitra

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.