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Yu.L. Yurjev, T.M. Panova, N.A. Drozdova Complete text of the article:Download article (pdf, 0.4MB )UDС630*867.5DOI:AbstractIt is shown that treatment of water with active and oxidized charcoals lowers the formation of metal-protein turbidity of beer, increases the speed and depth of enzymatic processes.Authors
AffiliationUral State Forest Engineering UniversityKeywordsactive and oxidized charcoal, water, saline composition, brewing.Use of Modified Charcoals for Improving Saline Composition of Water in Brewing |
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