ShareUse of freeze concentration for preparing malt liqueurs.
Author(s) : PATINO H., et al.
Type of article: Article
Summary
A base is produced from normal brewing formulae and a reduced hop level. After fermentation and ageing the liquid is filtered and then cryoconcentrated. This cryoconcentration results in crystallization of pure water from which the crystals are filtered. A 17% alcohol is obtained. The volatile components of these liquors are compared to those of commercial products such as amaretto and brandy.
Details
- Original title: Use of freeze concentration for preparing malt liqueurs.
- Record ID : 1992-2769
- Languages: English
- Source: Tech. Q. - vol. 28 - n. 3
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Irradiation and other preservation processes;
Beverages - Keywords: Alcoholic drink; Malt; Cryoconcentration
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