Production technology of malt, beer, and spirits. Educational manual
Please sign in so that we can notify you about a reply
The textbook covers the theoretical and practical foundations of malt, beer, and alcohol production. It provides a description of the raw materials used in the brewing and distilling industries. The discussion of production technological processes is accompanied by an explanation of the biochemical changes that occur in the products. The quality of malt, beer, and alcohol is considered in accordance with the requirements of current regulatory documents.
The textbook includes a laboratory workshop that outlines methods for evaluating raw materials for brewing: determining grain size, content of weed and grain impurities, grain moisture, germination ability, huskiness, titratable acidity of grain, protein and starch content in grain, etc.
The manual is intended for students of universities in the field of "Technology of production and processing of agricultural products".
The textbook includes a laboratory workshop that outlines methods for evaluating raw materials for brewing: determining grain size, content of weed and grain impurities, grain moisture, germination ability, huskiness, titratable acidity of grain, protein and starch content in grain, etc.
The manual is intended for students of universities in the field of "Technology of production and processing of agricultural products".
Author:
Author:Belkina Raisa Ivanovna
Cover:
Cover:soft
Category:
- Category:Cookbooks, Food & Wine
- Category:Science & Math
Dimensions:
Dimensions:23.5x16.5x.5 cm
Series:
Series:Technology of fermentation industries and winemaking
ISBN:
ISBN:978-5-8114-5379-5
No reviews found