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published in life

Beer

As in wine- and bread-making, the yeast of the species Saccharomices cerevisiae is responsible for the alcoholic fermentation that starts after barley is transformed into malt, which is flavoured with hop. Beer slowly develops its taste, becomes clear and is enriched with carbon dioxide, which is responsible for the typical foam of the final product.

 
 
Eni S.p.A. - P.IVA 00905811006