FIELD: brewing industry. SUBSTANCE: method includes grain soaking and malt germination with introduction into soaking water of vegetable extract. The latter is used in the form of oak aqueous extract with weight concentration of total extract of 7.2 g/100 cu.cm in the amount of 15-30 ml per liter of water which is introduced into final soaking water. EFFECT: higher quality of malt and increased its extractivity, guaranteed bacteriologically pure malt. 2 dwg, 1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF RED AGED WINES | 1998 |
|
RU2144069C1 |
METHOD FOR PRODUCTION OF AGED WINES OF MADEIRA TYPE | 1998 |
|
RU2143474C1 |
METHOD FOR PRODUCTION OF AGED WINES OF PORT-WINE TYPE | 1998 |
|
RU2143477C1 |
METHOD FOR PRODUCTION OF WHITE TABLE AGED WINES | 1998 |
|
RU2143478C1 |
METHOD FOR PRODUCTION OF WHITE AGED WINES | 1998 |
|
RU2143476C1 |
METHOD FOR PRODUCTION OF WHITE TABLE WINES OF KAKHETIA TYPE | 1998 |
|
RU2143475C1 |
METHOD OF PRODUCING OLD RED TABLE WINES | 1998 |
|
RU2142984C1 |
METHOD OF PREPARING CRYSTALLINE OAK EXTRACT | 1997 |
|
RU2114171C1 |
METHOD FOR PRODUCTION OF GRAPE WINE | 1995 |
|
RU2084502C1 |
METHOD OF PRODUCING SEASONED RED WINES | 1994 |
|
RU2063427C1 |
Authors
Dates
2000-04-10—Published
1998-09-08—Filed