Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK663.41
Issue:1 (23)
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The use of dry hopping technique in brewing
Annotation
Currently,the major share of the beer market in Russia take giant manufacturers. At the same time there is a favorable climate for the development of a small business: grows the number of mini-breweries, and, correspondingly, a competition between them. However, mini-breweries are not able to compete with large producers and specialize mainly in the production of special beers that appeal to consumers with unique properties. Dry hopping technique is new for our country. This technique allows you to keep hops volatile aromatic oils: monoterpenes - myrcene, diterpenes - dimirtsen, seksviterpeny - β-koriofillen etc. Beer brewered this technology differs rich aroma of hops, which is impossible to achieve in traditional brewing technology.
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Articles in current issue
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- Modeling of the interaction flow food mixture with element worker cameras of the device
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