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Je dois faire un poster mais je ne sais pas si mon texte est tout a fait correct, c 'est la fabrication du whiskyOù j'en suis dans mon devoir
The barley wet and vast must be regularly returned (to have constant temperature and humidity) to germinate. This stage during from8 to 12 days and this stage allows to transform starches contained in the barley in sugar.
The stop of the germination is caused by the drying of seeds with the oven
The malt is crushed in flour
The flour is mixed with warm water in the tank of admixture
The tank contains a double drilled bottom to less pass liquid and retaining the big pieces which will be recycled to produce of the food for the cattle.
This stage allows to convert the starch in sugars
We add some yeast in order to ferments the liquid. The yeast' action on the sugar (of the liquid) produce some alcohol.
This operation is repeated 3 times to obtain the whiskey Jameson.
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The wet and vast barley must be regularly returned (to have constant temperature and humidity) to germinate. This stage lasts from 8 up to 12 days and it allows to transform starches containied in the barley into sugar.
The stop of germination is caused by the drying of seeds with an oven.
The malt is crushed into flour.
The flour is mixed with warm water in the tank of admixture.
The tank contains a double drilled bottom to pass less liquid and retain the big pieces which will be recycled to produce food supplies for the cattle.
This stage allows to convert the starch into sugar.
We add some yeast in order to ferment the liquid. The yeasts' action on the sugar (liquid) enables produce some alcohol.
This operation is repeated 3 times to obtain the whiskey.