Power del treball de la cervesa
- 1. CHEMICAL ASPECTS OF
BEER
Myrna Gabriela Aparicio 2ª A Batx
Direct for Lluïsa Pintó
INS Castelló d’Empuries
- 2. INTRODUCTION
The beer was
discovered
by the
Egyptians
Beer is good nourishment
Big marketing
worldwide
- 5. 4 Filtration of wort 5 Fermentation
7 Bottling and pasteurization
6 Maturing
- 7. Alcoholic degree (%)
16
14
12
10
8
6
4
2
0
-20,98 0,982 0,984 0,986 0,988 0,99 0,992 0,994 0,996 0,998 1 1,002
Density
BEER DENSITY ALCOHOLIC
4
DEGREE (%)
Alcoholic degree (%)
3,5
Grau alco hò lic (%)
3
Estrella 0,995 3,8 2,5
Damm 2
1,5
Cruzcampo 0,997 2,3 1
0,5
Bock Damm 0,997 2,3
0
0,995 0,997 0,997 0,998 1
Amstel 0,998 1,8
Density
Buckler 0,0% 1,00 0
alcohol
- 8. pH DETERMINATION
BEER pH pH (two days
later)
Buckler 0,0% 5,22 5,47
alcohol
Estrella Damm 4,86 5,08
Cruscampo 5,08 5,22
Bock Damm 4,87 4,93
(negra)
Amstel 5,28 5,30
- 10. THE PRACTICAL PART
BEER DENSITY ALCOHOLIC ALCOHOLIC
DEGREE (%) DEGREE
INDICATED
IN TIN (%) BEER pH pH (two days
later)
Estrella 0,995 3,8 5,4
Damm Buckler 0,0% 5,22 5,47
alcohol
Cruzcampo 0,997 2,3 4,8
Estrella Damm 4,86 5,08
Bock Damm 0,997 2,3 5,4
Cruscampo 5,08 5,22
Amstel 0,998 1,8 5,0 Bock Damm 4,87 4,93
(negra)
Buckler 0,0% 1,00 0 0
alcohol
Amstel 5,28 5,30