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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书目信息
出版者
Latvia University of Agriculture
页码
p. 242-245
其它主题
Biere; Propriete physicochimique; Investigacion; Propiedades fisicoquimicas; Acidificacion
语言
英语
注释
Summary (En)
1 table
2 ill., 7 ref.
类型
Conference; Summary
来源
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
粮农组织大会
International Scientific Conference: Research for Rural Development 2006, 12, Jelgava (Latvia), 19-22 May 2006
2007-05-15
AGRIS AP
