Development of Theory and Practice in Fermentation and Secondary Fermentation of Beer.
The theory of the beer fermentation process experienced a long development, in the 19th century, from the mechanical interpretation through the explanation on the basis of simply chemical reactions down to the understanding of the biological anaerobic process of fermentation with participation...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2002-03-01
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| Series: | Kvasný průmysl |
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| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200203-0002_Vyvoj_teorie_a_praxe_kvaseni_a_dokvasovani_piva.php |