power del treball de la cervesa
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CHEMICAL ASPECTS OF
BEER
Myrna Gabriela Aparicio 2ª A Batx
Direct for Lluïsa Pintó
INS Castelló d’Empuries
INTRODUCTION
The beer was
discovered
by the
Egyptians
Beer is good nourishment
Big marketing
worldwide
OBJECTIVES
PROCESSES INVOLVED IN
THE MANUFACTURE OF BEER
1
2
3
Malting
Maceration
Boiling of wort
4 5
67
Maturing
Filtration of wort Fermentation
Bottling and pasteurization
PRACTICES OF
LABORATORY
DETERMINATION
OF ALCOHOLIC
DEGREE
-2
0
2
4
6
8
10
12
14
16
0,98 0,982 0,984 0,986 0,988 0,99 0,992 0,994 0,996 0,998 1 1,002
01,00Buckler 0,0%
alcohol
1,80,998Amstel
2,30,997Bock Damm
2,30,997Cruzcampo
3,80,995Estrella
Damm
ALCOHOLIC
DEGREE (%)
DENSITYBEER
0
0,5
1
1,5
2
2,5
3
3,5
4
0,995 0,997 0,997 0,998 1
Grau alcohòlic (%)
Alcoholic degree (%)
Density
Alcoholic degree (%)
Density
pH DETERMINATION
5,305,28Amstel
4,934,87Bock Damm
(negra)
5,225,08Cruscampo
5,084,86Estrella Damm
5,475,22Buckler 0,0%
alcohol
pH (two days
later)
pH BEER
CONCLUSION
THE
THEORETICAL
PART
THE PRACTICAL PART
001,00Buckler 0,0%
alcohol
5,01,80,998Amstel
5,42,30,997Bock Damm
4,82,30,997Cruzcampo
5,43,80,995Estrella
Damm
ALCOHOLIC
DEGREE
INDICATED
IN TIN (%)
ALCOHOLIC
DEGREE (%)
DENSITYBEER
5,305,28Amstel
4,934,87Bock Damm
(negra)
5,225,08Cruscampo
5,084,86Estrella Damm
5,475,22Buckler 0,0%
alcohol
pH (two days
later)
pH BEER
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