Analytical Study of the Methods and Means of Beer Wort Heat Treatment

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dc.contributor.authorMerzlyak, Dmitry
dc.contributor.authorUdodov, Sergiy
dc.contributor.authorDovgun, Irina
dc.contributor.authorMartsynkevich, Lesya
dc.date.accessioned2015-05-15T06:45:29Z
dc.date.available2015-05-15T06:45:29Z
dc.date.issued2014
dc.description.abstractBeer is a sparkling, refreshing drink with distinctive aroma and pleasant bitter taste. Beer is the most popular alcoholic beverage in the world. In this regard, the brewing industry of food industry needs to control the quality and price performance of the finished product. The process of boiling the wort with hops or hop extract is the main factor, but at the same time it is the most energy intensive process in brewing. The analysis shows that discussed ways of wort boiling enable to save energy costs in the range of 70 to 90%. It in turn can greatly affect the price performance of the finished product and increase competitiveness.uk_UA
dc.identifier.citationAnalytical Study of the Methods and Means of Beer Wort Heat Treatment / D. Merzlyak, S. Udodov, I. Dovgun, L. Martsynkevych // News of Science and Education. – Sheffield: Science and Education Ltd, 2014. – P. 50–56.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/20393
dc.language.isoenuk_UA
dc.subjectbeeruk_UA
dc.subjectwortuk_UA
dc.subjectextractuk_UA
dc.subjectboileruk_UA
dc.subjectпивоuk_UA
dc.subjectсуслоuk_UA
dc.subjectекстрактuk_UA
dc.subjectбойлерuk_UA
dc.subjectкафедра іноземних мов професійного спрямуванняuk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництвuk_UA
dc.titleAnalytical Study of the Methods and Means of Beer Wort Heat Treatmentuk_UA
dc.typeArticleuk_UA

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