RESEARCH ON CONTINUOUS ADSORPTION CONTROL OF POLYPHENOL CONSTITUENTS IN WORT LEADING TO THE WORT QUALITY IMPROVEMENT
One of the ways to improve colloidal stability and organoleptic properties of beer is to control polyphenol constituents in unhopped beer applying adsorption method with carbon sorbents, sorption progressing dynamically. The adsorption of polyphenol constituents from unhopped wort under dynamic cond...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/40/3.pdf |