One of the most important brewing operations, especially in terms of product conditioning and brightness, is carbonation. In general, under or over-carbonation affects beer quality negatively. Knowing the process fundamentals will help us in our goal of obtaining a high-quality and consistent product. The theoretical bases of the carbonation process, basically describe the behaviour of gases in a liquid environment and can be condensed in a few mathematical equations that allow us to achieve good results if we applied it in an appropriate way. This book focuses on both natural and forced carbonation. It covers theory and practice and also includes chapters about the use of nitrogen and line balance of draft beer dispensing systems.
Оглавление
Sebastián Oddone. Beer Carbonation
Beer Carbonation
Índice
About the author
Units and pressures
Theory of gases
Addition of alternative fermentables
Increase of the alcohol concentration
Flux Equation
Carbonation Level
Use of a Carbonation Stone
The effect of elevation
Keg preparation
Filling the keg
Carbonation process
Equilibrium method
Métodos rápidos
What is energy loss?
Objective to be reached through service
Changes of temperature
Long-draw dispensing systems with high energy loss
Bibliography
Sinopsis
Отрывок из книги
SEBASTIÁN ODDONE
He is a BJCP Judge and a Cicerone Certified Beer Server.
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He was Head of the Biotechnology and Food Division of the UADE [Argentine University of Enterprise] Foundation and, later, he was the Dean of the Engineering and Exact Sciences at the same University.
He is currently the Managing Partner and Head of DONODDO S.A.S. (Capacitaciones el Molino), a company that trains brewers and distillers. He also works as a professor at the National University of Quilmes in the Food and Biotechnological Processes area.
