Improvement of water preparation technology in the production of rye beer

dc.contributor.authorDulka, Olha
dc.contributor.authorPrybylskyi, Vitalii
dc.contributor.authorOliynyk, Svitlana
dc.date.accessioned2017-11-08T09:32:46Z
dc.date.available2017-11-08T09:32:46Z
dc.date.issued2016
dc.description.abstractThis research explores the effect of filtering and sorption materials (clinoptilolite, active coal, and rock crystal) on the basic organoleptic and physico-chemical properties of water. It was established that the water processed with the explored materials in the sequence clinoptilolite, activated charcoal, rhinestone significantly improves the organoleptic properties of rye beer. Herewith rye beer on the prepared water was transparent, with a typical dark brown color, without impurities, with soft and harmonious sweet and sour taste and pleasant flavor.uk_UA
dc.identifier.citationDulka, O. Improvement of water preparation technology in the production of rye beer / O. Dulka, V. Prybylskyy, S. Oliynyk // Food Science for Well-being (CEFood 2016) : book of abstracts 8th Central European Congress on Food 2016, 23–26 May 2016. – Kyiv : NUFT, 2016. – P. 154.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/26094
dc.subjectводаuk_UA
dc.subjectводопідготовкаuk_UA
dc.subjectорганолептичні властивостіuk_UA
dc.subjectклиноптилолітuk_UA
dc.subjectактивне вугілляuk_UA
dc.subjectмінералиuk_UA
dc.subjectводоподготовкаuk_UA
dc.subjectорганолептические свойстваuk_UA
dc.subjectклиноптилолитuk_UA
dc.subjectактивный угольuk_UA
dc.subjectминералыuk_UA
dc.subjectwateruk_UA
dc.subjectwater preparationuk_UA
dc.subjectorganoleptic propertieuk_UA
dc.subjectкафедра біотехнології продуктів бродіння і виноробстваuk_UA
dc.titleImprovement of water preparation technology in the production of rye beeruk_UA
dc.typeOtheruk_UA

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