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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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies
