Vcheni rozpovіl about the infusion of capacity on the freshness of beer.

Vcheni carried out a new study and they said that the freshness of the beer should be deposited in the same type of capacity, in which it is stored. About Technology Networks.

Significantly, that the drink is filled with fresh water at the dances, as it is to be found about Burshtin spruce. As well as an Indian spruce, then the choice of tari practically does not add to the savings of beer.

“Beer is to be avenged by different tastes, as it vibrates with yeast, hops and other ingredients. Under the hour of conservation, the pollen is subjected to chemical reactions, as a result of which some of the tasty components are destroyed, and others make new ones.. This process can lead to the fermentation of beer, after which the days of taste and the increase of non-acceptances change,"

So, the successors of Jessica Prenny and colleagues cultivated the old burshtin and Indian spruce, improving the stability of beer, like it was saved from glassy flasks and aluminum cans.

The container was cooled down with a drink for a month, and then it was saved for room temperature for five months.

Skin two experts analyzed together with metabolites.

“The concentration of certain metabolites in Burshtin spruce, such as those of amino acids and ethers, significantly increased stalely, in addition, in some containers of wines, both in packings - in dances or bananas. Navpaki, IPA less sensitive to the type of packaging, it is possible, due to the higher concentration of polyphenols, which can be found in hops. Qi spoluky not only favor oxidation, but they bind to amino acids, maximizing them in beer, and not allowing them to stick to the inner surface of the container, ”added the vcheni.

In this rank, brewers are pleased to choose containers for a particular type of beer.

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