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Tretjak L.N., Losev Yu.A., Bondarenko E.G. QUALITY SURVEILLANCE OF BEER IN CONDITIONS OF EQUIPPED LIMITED BREWING LABORATORIES The material submitted for the publication is a development of the question on necessity of the control of by-products of fermentation (BPF) and contains concrete tools for increase of its efficiency at definition of concentration diacetyl at a stage of a fermentation of beer. The connection is shown between contents BPF in beer, its microbiological properties, degree of hydrolysis of fiber and quantity of the formed amino acids. By low-voltage horizontal electrophoresis amino acids are determined in some grades of the beer made in the Orenburg region. Experimental curves are given of hydrolysis of fiber in various grades of beer. The express train - method of definition of diacetyl is offered, allowing to supervise it during fermentation and aftermentation and promoting duly updating of parameters of technological process of beer manufacture.
About this article
Authors: Tretyak L.N., Losev Yu.A., Bondarenko E.G.
Year: 2005
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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