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SEVERA, L., LOS, J.: On the infl uence of temperature on dynamic viscosity of dark beer. Acta univ. agric. et silvic. Mendel. Brun., 2008, LVI, No. 2, pp. 303–308 Temperature dependence of dark beer dynamic viscosity have been evaluated. The beer samples have been tested in the wide range of temperatures (from 2 to 90 °C) by means of rotary viscometer. The dynamic viscoity ranged from 3.91 to 1.01 mPas. Arrhenius equation have been used to model experimental data with satisfying match R2 = 0.993. Heat gradient in the gap of measuring cell have been described and evaluated. beer, viscosity, modeling In the breweries, beer processing laboratories, testing laboraties, etc. viscosity plays an important role in the quality policy. It helps to quantify the quali ty of the malt and beer raw products, gives insight into fi lter times and gives an indication of the foam behavior of the fi nished beer. One of the reasons for this increased importance is the development of high-performance measuring systems which enable a rapid, accurate and fully automatic viscosity determination. Generally speaking, we can defi ne four production areas in which the viscosity is important. First, in the incoming inspection of the malt. Here, viscosity measurement reveals the quality of the malt. Second, in the characterization of the wort quality in the brewhouse. Third, in the fi ltering process, and fourth, in the fi nished product. As can be seen, the subject of viscosity is part of the whole brewing process and it has a considerable infl uence on the product quality. Beer has an almost ideally viscous behavior and is therefore a Newtonian liquid (Steff e, 1996). This makes it possible to determine the malt and beer viscosity using relatively simple measuring principles. In this work the viscosities of dark beer were measured as a function of temperature. There have been several studies that have looked at the viscosity – temperature relationship in aqueous sugar solutions, and allow experimentally determined and predicted viscosity by diff erent models to be compared (Kerr and Reid, 1994; Maltini and Anese, 1995; Maltini and Manzocco, 1997). Another work (Hlavac, 2007) was focused directly on the infl uence of temperature on viscosity of dark beer. In this study Arrhenius equation was used to describe experimental data. MATERIAL AND METHODS

On the influence of temperature on dynamic viscosity of dark beer