Studies on Brewing Water
نویسندگان
چکیده
منابع مشابه
Water, wastewater and waste management in brewing industries
Water and wastewater management constitutes a practical problem for the food and beverage industry including the brewing industry. In spite of significant improvement over the last 20 years, water consumption and disposal remain critical from an environmental and economic standpoint. This paper gives an overview of the world beer market in order to highlight the heterogeneity in capacity of glo...
متن کاملStudies on Water Drinking
The daily drinking of three liters of water with meals, for a period of five days, by a man twenty-two years of age who was in a condition of nitrogen equilibrium through the ingestion of a uniform diet, was productive of the following findings : 1. An increase in body weight, aggregating two pounds in five days. 2. An increased excretion of urinary nitrogen, the excess nitrogen being mainly in...
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It has been reported that when high-gravity brewers' worts were supplemented with a source of nitrogen and unsaturated lipids and sterol, ethanol concentrations up to 16.4% v/v could be achieved within normal fermentation times. As the resultant harvested yeast can be repitched over a number of generations, there appears to be no reason in industry to limit the gravities of commercial worts to ...
متن کاملCeliac Disease, Beer and Brewing
Celiac disease, also called celiac sprue, is an auto-immune disease in which a reaction to a sequence of amino acids in prolamins, especially gliadin of wheat gluten, causes deformation of absorptive villae of the small intestine. As a result, nutrients are poorly absorbed. Children fail to thrive and, in the adult-onset form of the disease, intense intestinal distress is a characteristic, with...
متن کاملThe Continuous Brewing of Beer
Brewing has been mentioned in history as early as Egyptian times and has continued on to the present day with relatively few changes to the basic recipe. Malted barley is the main ingredient, which, when milled and heated in water to extract its nutrients, provides a nourishing sugarand protein-rich solution named wort (pronounced wert), an ideal medium in which yeast may grow and ferment. In c...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1954
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.49.11_535