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  • Section5.2 Ferment..
    맹랑아가씨   15.05.12

    1. the production of alcohol co22. Beer flavour compounds- ethanol (alcohol) : 에탄올- carbon dioxide : 이산화탄소- higher alcohols : 고급알콜 alcohols winey ..

  • Section5. The basi..
    맹랑아가씨   15.05.12

    The basic principles of yeast fermentation 효모 발효의 기본 원칙5.1 Brewing yeastyeast are eukaryotic(cell containing complex structures enclosed within me..

  • Section3.3 The nat..
    맹랑아가씨   15.05.11

    3.3 The nature of hop bitterness 홉 쓴맛의 본질the hop develops very bitter resins and oils around the seeds of the cone which is the fruit of the plant...

  • typical boiling ti..
    맹랑아가씨   15.05.11

    typical boiling times and hop addition practices : 전형적인 끓는 시간과 홉 추가기법1. boil timestypically 60 to 90 min.traditionally, boil times were often c..