- Duration: 3 months
- Year: 2020
- Participants: ZABALBURU + BOGA
- Biotechnology and health
Project objectives
Analysis and control of certain agents that affect the correct artisanal elaboration of the different varieties of BOGA brand beer
Tasks performed
Among the technical controls to be carried out in a very specific and detailed way have been:
- Possible contamination by yeast Brettanomyces bruxellensis.
- Presence of gluten.
- Determination of the alcoholic strength by means more precise than the difference in densities, by means of gas chromatography
