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Thus, it was of interest to use activated water mashing stage, the
effectiveness of which depends on the temperature, pH, duration of biochemical
reactions, and the concentration of the mash.
Formation of physico-chemical and organoleptic properties of the beer
depends primarily on the efficiency of fermentation processes, in particular
starch digestion (saccharification).
The work on the stage of mashing using tap water and the ECA-water.
The objects of the study were two samples of the wort:
№ 1. - «Control» (mash cooked on the original tap water);
№2. - «Izumrud» (wort, prepared with tap water, subjected to ECA -
treatment at the facility «Izumrud»);
Figure 11, 12, 13 show that the use for mashing and mashing water
treated in the ECA - the system has an impact on the preparation process,
wort filtration, reduces the main fermentation stage.
Figure 11. Effect of ECA-water treatment for the duration of
saccharification mash mash, its filtering
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