Technology for the production of malt, beer and alcohol. Textbook for SPO
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The training manual outlines the theoretical and practical foundations of the production of malt, beer and alcohol. The characteristic of raw materials is given, which is used in the brewer and alcohol industry. Consideration of production processes is accompanied by the presentation of biochemical changes taking place in products. The quality of malt, beer and alcohol is considered in accordance with the requirements of existing regulatory documents.
The manual presents a laboratory workshop, which sets out methods for evaluating raw materials for brewing: determining the size of grain, the content of weed and grain impurities, moisture of grain, the ability of germination, film, titled grain acidity, protein content and starch in grain, etc.
The manual is intended for students of agricultural technical schools studying in the specialties "Technology for the production and processing of agricultural products" and "technology of fermentation and winemaking"
The manual presents a laboratory workshop, which sets out methods for evaluating raw materials for brewing: determining the size of grain, the content of weed and grain impurities, moisture of grain, the ability of germination, film, titled grain acidity, protein content and starch in grain, etc.
The manual is intended for students of agricultural technical schools studying in the specialties "Technology for the production and processing of agricultural products" and "technology of fermentation and winemaking"
Cover:
Cover:Soft
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
Paper:
Paper:printing
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-8114-7903-0
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