EFFECTS OF HYDROSTATIC HIGH-PRESSURE ON THE BREWING PROCESS AND ON BEER

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 t aste, the effects of high pressure on beer should be determined. Basin g on this stage further possibilities of high pressure treatment were resulting, for which the determinations were expansed over the whole p rocess of the beer preparation. This treatise shows a survey over the range of application of high pressure technology in breweries. Chemica l-technical analysis of high pressure treated mash, wort and beer were carried out. Due to the high pressure treatment results changed in th e protein fractions, the viscosity and the saccharification of the mas h. Also the solubility of the bitter substances and the isomerisation of the ex-acids in the wort were influenced. The high pressure treatme nt of beer shows a significant decrease in the potential for the arisi ng of turbidity.