CHEMICAL ASPECTS OF

BEER

Myrna Gabriela Aparicio 2ª A Batx

Direct for Lluïsa Pintó

INS Castelló d’Empuries

INTRODUCTION

The beer was

discovered

by the

Egyptians

Beer is good nourishment

Big marketing

worldwide

OBJECTIVES

PROCESSES INVOLVED IN

THE MANUFACTURE OF BEER

1

2

3

Malting

Maceration

Boiling of wort

4 5

67

Maturing

Filtration of wort Fermentation

Bottling and pasteurization

PRACTICES OF

LABORATORY

DETERMINATION

OF ALCOHOLIC

DEGREE

-2

0

2

4

6

8

10

12

14

16

0,98 0,982 0,984 0,986 0,988 0,99 0,992 0,994 0,996 0,998 1 1,002

01,00Buckler 0,0%

alcohol

1,80,998Amstel

2,30,997Bock Damm

2,30,997Cruzcampo

3,80,995Estrella

Damm

ALCOHOLIC

DEGREE (%)

DENSITYBEER

0

0,5

1

1,5

2

2,5

3

3,5

4

0,995 0,997 0,997 0,998 1

Grau alcohòlic (%)

Alcoholic degree (%)

Density

Alcoholic degree (%)

Density

pH DETERMINATION

5,305,28Amstel

4,934,87Bock Damm

(negra)

5,225,08Cruscampo

5,084,86Estrella Damm

5,475,22Buckler 0,0%

alcohol

pH (two days

later)

pH BEER

CONCLUSION

THE

THEORETICAL

PART

THE PRACTICAL PART

001,00Buckler 0,0%

alcohol

5,01,80,998Amstel

5,42,30,997Bock Damm

4,82,30,997Cruzcampo

5,43,80,995Estrella

Damm

ALCOHOLIC

DEGREE

INDICATED

IN TIN (%)

ALCOHOLIC

DEGREE (%)

DENSITYBEER

5,305,28Amstel

4,934,87Bock Damm

(negra)

5,225,08Cruscampo

5,084,86Estrella Damm

5,475,22Buckler 0,0%

alcohol

pH (two days

later)

pH BEER