TECHNOLOGY FOR THE PRODUCTION OF SPARKLING BEER USING WINE YEAST
SKU0081
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DESCRIPTION
The technology of sparkling beer production with the use of degorgement and remuage allows to obtain a drink produced from traditional raw materials (barley and wheat malt), which without the use of flavor additives has a trademark, similar to the flavor profile of champagne wines, pleasant acidity on the aftertaste.
CHARACTERISTICS
alcohol content in prepared product ranges from 6.0 to 12.0% vol
content of natural carbon dioxide not less than 0.55%
level of residual visible extract not more than 0.5 %