The Thermophysical Properties of Beer,
Abstract
To determine the thermal properties of beer in the process of its production (during the third and the last day of fermentation) it was necessary to interrupt its fermentation without changing the properties being investigated. For this purpose a method of thermal interaction upon microorganisms was applied. Bottles with beer were heated in a thermostat up to 40 degrees C and at this temperature carbon dioxide was 'knocked out.' The bottles were then closed with corks and again heated in the thermostat up to 80 degrees C. The beer was maintained at 80 degrees C for 30 minutes, after which it was cooled. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 15, 1972
- Accession Number
- AD0744187
Entities
People
- L. Cherneeva
Organizations
- National Air and Space Intelligence Center