COMPOSITION AND METHOD FOR THE PREPARATION OF LIGHT SPECIAL11% BEER
Методът се използва в пивоварната промишленост запроизводство на светло специално 11% пиво. С негосе ускорява технологичният процес и се гарантира постоянство на физико-химичните и органолептични показатели на пивото. За производството на 1000 dm3охладена пивна мъст се използват от 147 до 177 kgсвет...
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| creator | MARINOVA, GABRIELA I ILIEVA, MAJA I GEORGIEVA, TEMENUZHKA TS BACHVAROV, VALENTIN KH NINOV, KIRIL N JOTSOV, JOTSO I |
| description | Методът се използва в пивоварната промишленост запроизводство на светло специално 11% пиво. С негосе ускорява технологичният процес и се гарантира постоянство на физико-химичните и органолептични показатели на пивото. За производството на 1000 dm3охладена пивна мъст се използват от 147 до 177 kgсветъл ечемичен малц, 10-12 kg начупен ориз, до 16 kg рафинирана захар и 0,080-0,100 kg хмелови -киселини. Пивната мъст се произвежда по специфичен еднопартиден метод на майшуване и охмеляване на три партиди.
The method is used in the beer brewing industry for thepreparation of light special 11% beer. It accelerates thetechnological process and guarantees persistance of thephysicochemical and organoleptic characteristics of the beer. From147 to 177 kg light barley malt, 10-12 kg broken rice, up to 16 kgrefined sugar and 0.080-0.100 kg hop alpha-acids are used for themanufacture of 1000 dm3 cooled beer wort. The beer wort isproduced by a specific single-batch methods of mixing and hopapplication of three batches. |
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The method is used in the beer brewing industry for thepreparation of light special 11% beer. It accelerates thetechnological process and guarantees persistance of thephysicochemical and organoleptic characteristics of the beer. From147 to 177 kg light barley malt, 10-12 kg broken rice, up to 16 kgrefined sugar and 0.080-0.100 kg hop alpha-acids are used for themanufacture of 1000 dm3 cooled beer wort. The beer wort isproduced by a specific single-batch methods of mixing and hopapplication of three batches.</description><edition>6</edition><language>bul ; eng</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980130&DB=EPODOC&CC=BG&NR=61612B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980130&DB=EPODOC&CC=BG&NR=61612B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARINOVA, GABRIELA I</creatorcontrib><creatorcontrib>ILIEVA, MAJA I</creatorcontrib><creatorcontrib>GEORGIEVA, TEMENUZHKA TS</creatorcontrib><creatorcontrib>BACHVAROV, VALENTIN KH</creatorcontrib><creatorcontrib>NINOV, KIRIL N</creatorcontrib><creatorcontrib>JOTSOV, JOTSO I</creatorcontrib><title>COMPOSITION AND METHOD FOR THE PREPARATION OF LIGHT SPECIAL11% BEER</title><description>Методът се използва в пивоварната промишленост запроизводство на светло специално 11% пиво. С негосе ускорява технологичният процес и се гарантира постоянство на физико-химичните и органолептични показатели на пивото. За производството на 1000 dm3охладена пивна мъст се използват от 147 до 177 kgсветъл ечемичен малц, 10-12 kg начупен ориз, до 16 kg рафинирана захар и 0,080-0,100 kg хмелови -киселини. Пивната мъст се произвежда по специфичен еднопартиден метод на майшуване и охмеляване на три партиди.
The method is used in the beer brewing industry for thepreparation of light special 11% beer. It accelerates thetechnological process and guarantees persistance of thephysicochemical and organoleptic characteristics of the beer. From147 to 177 kg light barley malt, 10-12 kg broken rice, up to 16 kgrefined sugar and 0.080-0.100 kg hop alpha-acids are used for themanufacture of 1000 dm3 cooled beer wort. The beer wort isproduced by a specific single-batch methods of mixing and hopapplication of three batches.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB29vcN8A_2DPH091Nw9HNR8HUN8fB3UXDzD1II8XBVCAhyDXAMcgRL-7sp-Hi6e4QoBAe4Ons6-hgaqio4uboG8TCwpiXmFKfyQmluBnk31xBnD93Ugvz41OKCxOTUvNSSeCd3M0MzQyMnJ0NjwioAVoYqJg</recordid><startdate>19980130</startdate><enddate>19980130</enddate><creator>MARINOVA, GABRIELA I</creator><creator>ILIEVA, MAJA I</creator><creator>GEORGIEVA, TEMENUZHKA TS</creator><creator>BACHVAROV, VALENTIN KH</creator><creator>NINOV, KIRIL N</creator><creator>JOTSOV, JOTSO I</creator><scope>EVB</scope></search><sort><creationdate>19980130</creationdate><title>COMPOSITION AND METHOD FOR THE PREPARATION OF LIGHT SPECIAL11% BEER</title><author>MARINOVA, GABRIELA I ; ILIEVA, MAJA I ; GEORGIEVA, TEMENUZHKA TS ; BACHVAROV, VALENTIN KH ; NINOV, KIRIL N ; JOTSOV, JOTSO I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BG61612BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>bul ; eng</language><creationdate>1998</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MARINOVA, GABRIELA I</creatorcontrib><creatorcontrib>ILIEVA, MAJA I</creatorcontrib><creatorcontrib>GEORGIEVA, TEMENUZHKA TS</creatorcontrib><creatorcontrib>BACHVAROV, VALENTIN KH</creatorcontrib><creatorcontrib>NINOV, KIRIL N</creatorcontrib><creatorcontrib>JOTSOV, JOTSO I</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MARINOVA, GABRIELA I</au><au>ILIEVA, MAJA I</au><au>GEORGIEVA, TEMENUZHKA TS</au><au>BACHVAROV, VALENTIN KH</au><au>NINOV, KIRIL N</au><au>JOTSOV, JOTSO I</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION AND METHOD FOR THE PREPARATION OF LIGHT SPECIAL11% BEER</title><date>1998-01-30</date><risdate>1998</risdate><abstract>Методът се използва в пивоварната промишленост запроизводство на светло специално 11% пиво. С негосе ускорява технологичният процес и се гарантира постоянство на физико-химичните и органолептични показатели на пивото. За производството на 1000 dm3охладена пивна мъст се използват от 147 до 177 kgсветъл ечемичен малц, 10-12 kg начупен ориз, до 16 kg рафинирана захар и 0,080-0,100 kg хмелови -киселини. Пивната мъст се произвежда по специфичен еднопартиден метод на майшуване и охмеляване на три партиди.
The method is used in the beer brewing industry for thepreparation of light special 11% beer. It accelerates thetechnological process and guarantees persistance of thephysicochemical and organoleptic characteristics of the beer. From147 to 177 kg light barley malt, 10-12 kg broken rice, up to 16 kgrefined sugar and 0.080-0.100 kg hop alpha-acids are used for themanufacture of 1000 dm3 cooled beer wort. The beer wort isproduced by a specific single-batch methods of mixing and hopapplication of three batches.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | COMPOSITION AND METHOD FOR THE PREPARATION OF LIGHT SPECIAL11% BEER |
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