Reference
Reference information:
http://en.wikipedia.org/wiki/Brewing
After the whirlpool, the wort then begins the process of cooling. This is when the wort is transferred rapidly from the whirlpool or brew kettle to a heat exchanger to be cooled. The heat exchanger consists of tubing inside a tub of cold water. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in high temperatures.[39][41] After the wort goes through the heat exchanger, the cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank.[41] When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank.[40] Conditioning of the beer is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate.[42] After conditioning for a week to several months, the beer may be filtered and force carbonated for bottling,[43] or fined in the cask.[44]
wort = pivska sladovina
http://www.alabev.com/brew.htm
6.) Fermentation is the next step. After passing through the heat exchanger, the cooled wort goes to the fermentation tank. The brewer now selects a type of yeast and adds it to the fermentation tank. This is where the "real magic" of brewing happens - when the yeast, is a micro-organism, eats the sugar in the wort and turns it into alcohol and carbon dioxide. This process of fermentation takes ten days. The wort finally becomes beer. Each brewery has its own strains of yeast, and it is these that largely determine the character of the beer.
---
7.) Maturation (also called racking) is the next step. The beer has now been brewed, but it can still be improved through maturation. During this phase, the brewer moves, or racks, the beer into a new tank called the conditioning tank. The brewer then waits for the beer to complete its aging process. The taste ripens. The liquid clarifies as yeast and other particles settle. Secondary fermentation saturates the beer with carbon dioxide.
8.) Finishing is the last step in the brewing process. Here the beer is filtered and carbonated. Further filtering gives the beer a sparkling clarity. The beer is moved to a holding tank where it stays until it is bottled, canned or put into kegs. Filling techniques ensure air does not come into contact with the beer, and cannot be trapped within the container.
http://www.tehnologijahrane.com/knjiga/tehnologija-slada-i-p...
Dobijena prozračna sladovina kuva se sa hmeljom, čime se uparava, i steriliše, uz istovremeno rastvaranje aromatičnih i taloženje koloidnih materija. Zatim se hmeljena pivska sladovina odvaja od hmeljnog tropa i hladi se do temperature 5—6°C.
Sladovina se dobija u varionici, koja se sastoji od nekoliko aparata. Kod proizvodnje nekih sorti piva jedan deo slada zamenjuje se nesladovanim sirovinama (pirinčanim ili kukuruznim brašnom) ili se u sladovinu dodaje šećer; zahvaIjujući tome, hemijski sastav sladovine se menja.
Ohlađena sladovina se meša sa kvascem, i počinje fermentacija, u toku koje šećer koji može da prevri, i koji je nastao enzimatskom hidrolizom skroba, prelazi u alkohol i ugljendioksid.
Za fermentaciju se upotrebljavaju specijalne rase kulturnih kvasaca.
Fermentacija u pivarstvu se deli na dve faze: glavno vrenje i naknadno vrenje. Prva faza, tj. glavno vrenje, odlikuje se intenzivnošću procesa i fermentacijom najvećeg dela šećera; ova se faza vodi u vrioništu u zatvorenim ili otvorenim fermentorima kod temperature 5—10°C, i, zavisno od koncentracije sladovine, traje 5—10 dana. Po završetku glavnog vrenja dobija se mlado pivo, koje je prilično mutno, i koje ima određenu aromu i ukus, tako, da nije pogodno za upotrebu. Mlado pivo se u cilju naknadnog vrenja i odležavanja prebacuje u zatvorene tankove, koji se nalaze u ležnom odelenju. Druga faza — naknadno vrenje — vodi se pod apsolutnim pritiskom od 1,47—1,57 bar (1,5—1,6 at) kod temperature oko 1—2°C, i traje od 21 do 100 dana, zavisno od sorte piva. U ovoj fazi dolazi do lagane fermentacije izvesnih količina šećera i do izbistravanja piva. Ugljendioksid koji kod toga nastaje polako se rastvara u pivu, dok se usled viška ugljendioksida u ležnom tanku dobija apsolutni pritisak od 1,47—1,57 bar (1,5—1,6 at), koji se održava pomoću specijalnih uređaja — špund aparata. Povišenjem pritiska povećava se rastvorljivost ugljendioksida, tako da koncentracija ugljendioksida u pivu po završenom odležavanju dostiže 0,4%.
Po završetku odležavanja gotovo se pivo odvodi u odelenje za filtraciju, u kome se u cilju dobijanja potpuno bistrog, blještavog proizvoda, filtrira preko filtra (sa filter-masom od pamučne celuloze ili sa diatomitom), ili se podvrgava separacaji. Zatim se prozračno pivo odvodi u odelenje za doradu, u kome se na mašinama za punjenje puni u boce, ili se pomoću izobarometriskih aparata puni u aluminisku, hrastovu ili bukovu burad. Drvena burad treba da se iznutra pokrije pivskom smolom.
Iz definicije koju je naveo kolega Daryo rekla bih "rest beer" = "mlado pivo" (nakon završenog glavnog vrenja)+ njegov talog na dnu:
http://books.google.rs/books?id=zPzsAgAAQBAJ&pg=PA227&lpg=PA...
rest beer = Unracked beer and sediments at the bottom of a storage tank.
ili pak ostatak istog sa talogom nakon prebacivanja mladog piva u tank za naknadno vrenje.
| Mira Stepanovic
Serbia
Works in field
Native speaker of:  Serbian, Serbo-Croat
PRO pts in category: 124
|
|
peer agreement (net): +1
