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2004, № 12



Tretyak L.N., Losev Yu.A., Khaliullin V.R. ANALYSIS OF DYNAMICS OF SECONDARY PRODUCT RESOLUTION OF BEER FERMENTATION Important problem of incidental fermentation product rationing and control created on the stage of beer fermentation and determined its quality, are regarded in this article. The analysis of existing methods of incidental fermentation product control was made here on the base of modern data. Chemical method of separate determination of diacetyl and acetoin, allowed determining concentrations of these substances and analyzing dynamics of its resolution outside of laboratory conditions, was suggested here. The series of different beer types determination was passed. The series of determination with known spectrophotometric method was given here for numeric appraisal of convergence. Received information allows correcting of technological process of beer cooking in time.

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Authors: Haliullin V.R., Tretyak L.N., Losev Yu.A.

Year: 2004


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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