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ENZYMATIC PROCESS IN MALT MUST IN BEER INDUSTRY


CIOBANU DOMNICA, CALIMAN OCTAVIAN
UNIVERSITY OF BACĂU - FACULTY OF ENGINEERING

Issue:

MOCM, Number 10, Volume I

Section:

Issue No. 10 - Volume I (2004)

Abstract:

The experimental research was made with the aim of optimization the MAXAFLOC enzyme addition in the beer, in order to achieve a beer with filtering facilities, and an enhanced colloidal stability. By addition of 2.1 g/ hi MAXAFLOC in malt must, after 80 minutes of boiling, it is achieved a proper proteinic floculatton, resulting a clarified must, for a superior quality beer, with colloidal stability for a longtime.

Keywords:

MAXAFLOC.

Code [ID]:

MOCM200410V01S01A0006 [0000626]


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