Analytical control possibilities for optimising technological processes
Suitable analytical control possibilities for evaluating important technological processes are described in a three part paper. These contain the core messages from a lecture by Univ. Prof. Dr.-Ing. Werner Back delivered on the occasion of the 39th Technological Seminar in 2006. Part 1 deals with subjects relating to malt quality and mashing, as well as wort boiling. The 2nd part of the article addresses the subjects of fermentation, yeast technology, filterability and haze problems. Part 3 deals with the subjects of gushing, foam stability as well as taste stability.
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