Oxidation control in a modern brewery (part2).
The research center Meura Technologies of Belgian company Meura has studied an oxygen effect during malt grinding, mashing, mash filtration in mash filter and fermentation upon to changes of beer's flawour during storage. The negative influence of the oxygen upon beer taste was determined, the...
| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2001-05-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200105-0002_Kontrola_oxidace_v_modernim_pivovaru_cast_2.php |