Open AccessTendencies of various brewery operation parameters
Author(s) -
Edina Szabó,
Péter Sípos
Publication year - 2015
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/64/1865
Subject(s) - brewing , raw material , sugar , food science , process engineering , quality (philosophy) , polyphenol , pulp and paper industry , mathematics , chemistry , engineering , fermentation , physics , organic chemistry , biochemistry , quantum mechanics , antioxidant
Beer is a very popular beverage which is the result of complex processes. Its quality and parameters are the outcomes of transformation of components from raw material. We tried to find out during our research how the parameters – the total polyphenol content, the colour and the total sugar content – of our self-brewed beers change during the brewing.