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Section5.2 Ferment..
맹랑아가씨 15.05.121. the production of alcohol co22. Beer flavour compounds- ethanol (alcohol) : 에탄올- carbon dioxide : 이산화탄소- higher alcohols : 고급알콜 alcohols winey ..
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Section5. The basi..
맹랑아가씨 15.05.12The basic principles of yeast fermentation 효모 발효의 기본 원칙5.1 Brewing yeastyeast are eukaryotic(cell containing complex structures enclosed within me..
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Section3.3 The nat..
맹랑아가씨 15.05.113.3 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...
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typical boiling ti..
맹랑아가씨 15.05.11typical boiling times and hop addition practices : 전형적인 끓는 시간과 홉 추가기법1. boil timestypically 60 to 90 min.traditionally, boil times were often c..
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Section3.2 Wort Bo..
맹랑아가씨 15.05.113.2 Wort Boiling SystemsOperating principles of wort boiling system. 보일링 시스템의 원리The main task is to provide sufficient energy input to ensure adeq..
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Section3.2 Wort Bo..
