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A DEVICE FOR REDUCTION OF DISSOLVED CO 2 LEVEL IN FERMENTING WORT OR BEER *
Author(s) -
Wilson R. J. H.
Publication year - 1976
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1976.tb03744.x
Subject(s) - fermentation , nucleation , chemistry , bubble , reduction (mathematics) , chromatography , food science , organic chemistry , mathematics , physics , mechanics , geometry
Controlled release of CO 2 during or after fermentation can be induced by lowering into the liquid a unit having a specific type of surface which possesses a high density of bubble nucleation sites.