The aim of this work is to study the influence of yeast concentration in fermentation, in all its stages and the influence on forming the higher alcohols as important components of beer. The yeast concentration is important for reaching the desired fermentation parameters and the right concentration of higher alcohols as for the quality of beer in general. The attenuation degree has been raised with the rising of yeast concentration and the samples 4,5 and 6 have the higher degree of fermentation than samples 1,2 and 3 where the yeast concentration is smaller. Chemical analyses of final beer show that the highest degree of fermentation is reached at sample 5, where the apparent degree of fermentation is 84.06%. As for higher alcohols they d...
The theory of the beer fermentation process experienced a long development, in the 19th century, fr...
The article presents the results of investigating how the intensity of aerating the medium effects o...
The brewing industry has devoted much research effort into the development of new technologies and i...
The aim of this work is to study the influence of yeast concentration in fermentation, in all its st...
The aim of this work is to study the influence of yeast concentration in fermentation, in all its st...
The study has been done with six different concentration of yeast. We can say that the yeast concent...
The study has been done with six different concentrations of yeast. We can say that the yeast concen...
The study has been done with six different concentration of yeast. We can say that the yeast concent...
The topicality. Requirements for the quality of ethyl alcohol produced for further use in the produc...
The aim of this work has been to explore the influence of raw materials and technological parameters...
The aim of the study was to determine the influence of the source material and the applied S. cerevi...
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) th...
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) th...
Among the most important factors influencing beer quality is the presence of well-adjusted amounts o...
The aim of the study was to determine the influence of the source material and the applied S. cerevi...
The theory of the beer fermentation process experienced a long development, in the 19th century, fr...
The article presents the results of investigating how the intensity of aerating the medium effects o...
The brewing industry has devoted much research effort into the development of new technologies and i...
The aim of this work is to study the influence of yeast concentration in fermentation, in all its st...
The aim of this work is to study the influence of yeast concentration in fermentation, in all its st...
The study has been done with six different concentration of yeast. We can say that the yeast concent...
The study has been done with six different concentrations of yeast. We can say that the yeast concen...
The study has been done with six different concentration of yeast. We can say that the yeast concent...
The topicality. Requirements for the quality of ethyl alcohol produced for further use in the produc...
The aim of this work has been to explore the influence of raw materials and technological parameters...
The aim of the study was to determine the influence of the source material and the applied S. cerevi...
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) th...
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) th...
Among the most important factors influencing beer quality is the presence of well-adjusted amounts o...
The aim of the study was to determine the influence of the source material and the applied S. cerevi...
The theory of the beer fermentation process experienced a long development, in the 19th century, fr...
The article presents the results of investigating how the intensity of aerating the medium effects o...
The brewing industry has devoted much research effort into the development of new technologies and i...