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Sonic treatment of beer wort stabilized with silicagel

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dc.contributor.author BALAN, Valeriu
dc.contributor.author GRAUR, Iulia
dc.contributor.author BALAN, George
dc.date.accessioned 2019-11-05T17:01:20Z
dc.date.available 2019-11-05T17:01:20Z
dc.date.issued 2012
dc.identifier.citation BALAN, Valeriu, GRAUR, Iulia, BALAN, George. Sonic treatment of beer wort stabilized with silicagel. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 224-229. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6152
dc.description.abstract This paper tackles the effect of ultrasound on the clarification and stabilization of beer wort. It presents the physical-chemical parameters variation depending on dose and sonic treatment time. It discusses turbidity, color stability after Esbach index and ammonium sulphate test. The paper ends with conclusions and practical recommendations. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject beer wort en_US
dc.subject sonic treatment en_US
dc.subject sonic intensity level en_US
dc.title Sonic treatment of beer wort stabilized with silicagel en_US
dc.type Article en_US


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