| 摘要 |
The invention relates to the food industry, particularly to the beer production processes. The process includes preparation of malt mash, saccharification thereof, filtration, boiling of the wort, clarification, cooling, primary fermentation, secondary fermentation, filtration and carbonization. Novelty of the invention consists in that in the secondary fermentation phase it is added 1,4...2,4% of alcoholic green nut tincture, the secondary fermentation being carried out during 31...33 days.The result of the invention consists in the concentration of beer with biologically active components.Claims: 1 |
