Changes of pH in beer during manufacture process

Cinkmanis, I.

Changes of pH in beer during manufacture process

2006

Cinkmanis, I.

The possibility to use cranberry juice for acidification of water in the process of beer making instead of traditionally used acidifiers is researched in this work. The output of mail extract received from cranberry juice with acidity regulator is 21.84%. Physicochemical parameters of mash and beer have been defined. The developed method is recommendable for beer production at small enterprises and in home environment.

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AGROVOC Keywords

acidification acidulant acidulantes acidulants arandano americano beers canneberge cervezas chemicophysical properties cranberries latvia letonia lettonie malt malta (producto) ph recherche research

Bibliographic information

Publisher

Latvia University of Agriculture

Pagination

p. 242-245

Other Subjects

Biere; Propriete physicochimique; Investigacion; Propiedades fisicoquimicas; Acidificacion

Language

English

Note

Summary (En)

1 table

2 ill., 7 ref.

Type

Conference; Summary

Source

Research for Rural Development 2006. International Scientific Conference Proceedings, Jelgava, Latvia, 19-22 May, 2006, Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2006. International Scientific Conference: Research for Rural Development 2006,International Scientific Conference: Research for Rural Development 2006, 12, Jelgava (Latvia), 19-22 May 2006.- 9984-784-14-2.- p. 242-245

Conference

International Scientific Conference: Research for Rural Development 2006, 12, Jelgava (Latvia), 19-22 May 2006

In AGRIS since: 2007-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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