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Maturation

When fermentation has completely ceased, the beer is kept at low temperatures to promote yeast flocculation and the removal of flocculates, as well as to refine its organoleptic characteristics.

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SPINDASOL SB 3/25 AT 20KG
SPINDASOL SB 3/25 AT 250KG
SPINDASOL SB 3/25 AT 1170KG
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