THE STUDY OF BEER QUALITY PRODUCED OF DIFFERENT CONCENTRATIONS OF A BASIC EXTRACTIONJournal: International journal of ecosystems and ecology science (IJEES) (Vol.3, No. 1)
Publication Date: 2013-01-10
Authors : Mybeshir Pajaziti Renata Kongoli;
Page : 119-124
Keywords : Beer; basic extract; KEB; MEBAK;
Based on the idea of improving the quality of beer as well as optimizing the production process in the "Birra Peja" factory - Peja, Kosovo the study in question has been conducted by producing and comparing three basic level extracts: E = 10.5%, E = 13.0%, and E = 15.0%. For this study was involved the entire chain of production of beer, in close cooperation with the production and the laboratory staff of the factory in Peja, and the laboratory of the Brewery "Union" from Ljubljana. Were studied the characteristics of beer during the manufacturing process and upon the expiry of the considered period. Production and beer tasting for this study were done in two time-intervals by two tasting groups; "Birra Peja" and Brewery "Union" from Ljubljana. Regarding the main components affecting the taste and quality of beer were studied ingredients such as polyphenols, esters and higher alcohols in these beers. Chemical and microbiological tests are done based on the methods under the European Beer Convention (EBC) and the MEBAK Regulation. Based on the analyses and assessments made for the quality of the beer we concluded that the beer produced by the basic extract 15% corresponds to better a quality beer which we should produce.
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Last modified: 2013-01-13 01:06:25