Birra artigianale e birra di qualità: network di comunicazione ed eventi
Nelle birre di seconda fermentazione, i lieviti sedimentano insieme ai residui di proteine coagulate durante la fermentazione e formano il deposito. La torbidità che permane in sospensione è dovuta principalmente alle minutissime particelle proteiche.
Il Glossario della Birra è a cura della Redazione di Pinta Medicea e di Antonio Mennella.
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