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Gira Destrangis
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic Region
The Baltic Sea Region, alternatively the Baltic Rim countries (or simply the Baltic Rim), and the Baltic Sea countries/states, refers to the general area surrounding the Baltic Sea, including parts of Northern, Central and Eastern Europe. Unlike the "Baltic states", the Baltic region includes all countries that border the sea. Etymology The first to name it the ''Baltic Sea'' () was 11th century German chronicler Adam of Bremen. Denotation Depending on the context the ''Baltic Sea Region'' might stand for: * The countries that have shorelines along the Baltic Sea: Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Poland, Russia, and Sweden. * The group of countries that are members of the inter-governmental '' Baltic Assembly'' and '' Baltic Council of Ministers'', and generally referred to by the shorthand, Baltic states: Estonia, Latvia, and Lithuania. * Estonia, Latvia, Lithuania and Kaliningrad Oblast of Russia, exclaved from the remainder of Russia.«The B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Indo-European Language
Proto-Indo-European (PIE) is the reconstructed common ancestor of the Indo-European language family. No direct record of Proto-Indo-European exists; its proposed features have been derived by linguistic reconstruction from documented Indo-European languages. Far more work has gone into reconstructing PIE than any other proto-language, and it is the best understood of all proto-languages of its age. The majority of linguistic work during the 19th century was devoted to the reconstruction of PIE and its daughter languages, and many of the modern techniques of linguistic reconstruction (such as the comparative method) were developed as a result. PIE is hypothesized to have been spoken as a single language from approximately 4500 BCE to 2500 BCE during the Late Neolithic to Early Bronze Age, though estimates vary by more than a thousand years. According to the prevailing Kurgan hypothesis, the original homeland of the Proto-Indo-Europeans may have been in the Pon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be Ethanol fermentation, fermented by the brewing yeast to produce ethanol, alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouting, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashing, mashed by mixing it with hot water, and then steeping, steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vladimir The Great
Vladimir I Sviatoslavich or Volodymyr I Sviatoslavych (; Christian name: ''Basil''; 15 July 1015), given the epithet "the Great", was Prince of Novgorod from 970 and Grand Prince of Kiev from 978 until his death in 1015. The Eastern Orthodox Church canonization, canonised him as Saint Vladimir. Vladimir's father was Sviatoslav I of the Rurik dynasty. After the death of his father in 972, Vladimir, who was then the prince of Veliky Novgorod, Novgorod, was forced to flee abroad after his brother Yaropolk I of Kiev, Yaropolk murdered his other brother Oleg of Drelinia, Oleg in 977 to become the sole ruler of Rus'. Vladimir assembled a Varangian army and returned to depose Yaropolk in 978. By 980, Vladimir had consolidated his realm to the Baltic Sea and solidified the frontiers against incursions of Bulgarians, Baltic tribes and Eastern nomads. Originally a follower of Slavic paganism, Vladimir converted to Christianity in 988, and Christianization of Kievan Rus', Christianized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Primary Chronicle
The ''Primary Chronicle'', shortened from the common ''Russian Primary Chronicle'' (, commonly transcribed ''Povest' vremennykh let'' (PVL), ), is a Rus' chronicle, chronicle of Kievan Rus' from about 850 to 1110. It is believed to have been originally compiled in or near Kiev in the 1110s. Tradition ascribed its compilation to the monk Nestor the Chronicler, Nestor (''Nestor's Chronicle'') beginning in the 12th century, but this is no longer believed to have been the case. The title of the work, ("Tale of Bygone Years") comes from the opening sentence of the Laurentian Codex, ''Laurentian'' text: "These are the narratives of bygone years regarding the origin of the land of Rus', the first princes of Kiev, and from what source the land of Rus' had its beginning". The work is considered a fundamental source for the earliest history of the East Slavs. The content of the chronicle is known today from the several surviving versions and codices, revised over the years, slightly var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabolism, catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the Microorganism, microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an Industrial fermentation, industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faculty Of Food Technology, Latvia University Of Life Sciences And Technologies
Faculty of Food Technology () is a faculty of Latvia University of Life Sciences and Technologies founded in 1948. It offers second-level professional higher education studies in food technology (''Pārtikas tehnoloģija''), academic baccalaureate studies in food quality and innovations (''Pārtikas kvalitāte un inovācijas'') and professional baccalaureate studies in catering and hotel management (''Ēdināšanas un viesnīcu uzņēmējdarbība''), as well as academic master's degree studies in food science (''Pārtikas zinātne'') and nutrition science (''Uzturzinātne''; in cooperation with Latvian University and Riga Stradiņš University) and doctoral studies in food science (''Pārtikas zinātne''). History On 22 October 2014 Latvia University of Life Sciences and Technologies signed a 2.34 million euro contract with a building company "RCBS" for the construction of a new Faculty of Food Technology two-storey building and its surrounding territory behind the Vald ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia Beyond
''Russia Beyond'' (formerly ''Russia Beyond The Headlines'') is a Russian multilingual project operated by RT (formerly ''Russia Today'') parent ANO TV-Novosti, founded by the Russian state news agency RIA Novosti. History ''Russia Beyond The Headlines'' was launched in 2007 by the '' Rossiyskaya Gazeta'', a newspaper published by the government of Russia. The first publisher of the project was the deputy CEO of ''Rossiyskaya Gazeta'' Eugene Abov. On 9 January 2016, ''RBTH'' became part of TV-Novosti whilst retaining its own distinct brand. In 2017, the project dropped all printed versions. On 5 September 2017, ''RBTH'' dropped the last two words of its full name, becoming ''Russia Beyond''. The look and feel of the English edition was also refreshed substantially, removing all things regarded as distracting on screen when reading a story or watching a video. After using a stylized ''R'' as the logo for nine years, ''Russia Beyond'' introduced a brand new one on 20 Februa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
