TRÁVNÍČEK PETR, LOS JOSEF, JUNGA PETR. 2015. Comparison of Rheological Properties of Hopped Wort and Malt Wort. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63(1): 131-136. The aim of this work is determination rheological properties of hopped wort and malt wort and their comparison. In the paper following rheological properties has been described: the dependence of viscosity on a temperature of a sample and hysteresis loop test. The time dependence test was performed

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... for a confi rmation thixotropic behaviour. Based on measured values Arrhenius mathematical model has been applied. The activation energy was determined by using of this model. Tests have been carried out in the temperature range from 5 °C to 40 °C. Rheological tests proved that malt wort behaves as Newtonian fl uid in all temperatures and hopped wort behaves as non-Newtonian fl uid at low temperatures. Thixotropic behaviour is caused by the content of the rests of hops heads or malt scraps.