Preparation of malts for production of special beers... The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown...
Removal of cold trub from hopped wort by crossflow microfiltration : analytical aspects... Chemical and physical properties (β-glucan content, bitterness, colour, dynamic viscosity, extract content, free amino nitrogen content, pH, turbidity, particle size distribution) of original wort and permeate samples were measured and retentions of different components (β-glucan, iso-alpha acids, extract, free amino nitrogen) were calculated....
Graduate degree/major: ms training and development...the Graduate School and that an electronic copy of the approved version will be made available through the University Library website D I attest that the research report is my original wort< (that any copyrightable materials have been used with the permission of the original authors), and as such, it is automatically protected by the laws, rules,...
The heritage of traditional superior beers from the visegrad group countries... A consumer test with total 320 participants held in the countries of the Visegrad Group (Visegrad Four) in April 2016 confi rmed, however the popularity of regional beers, particularly those with a medium original wort extract (about 11.5...
