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Pro Fin Rap.Pdf AVERTISSEMENT PREALABLE Le présent document a été réalisé par des étudiants du Master Pro Qualimapa (USTL-Lille) dans le cadre de leur scolarité. Il n’a pas un caractère de publication scientifique au sens strict. En effet, il n’a pas été soumis à un comité de lecture avant publication. Ce travail a été noté, ainsi que la soutenance orale et l’éventuelle production multimédia auxquelles il a donné lieu. Ces évaluations participent à l’évaluation globale des étudiants en vue de l’obtention du diplôme de Master ; elles ont un caractère privé et ne sont pas communiquées ici. Le contenu de ce document est donc proposé sous la seule responsabilité de leurs auteurs et doit être utilisé avec les précautions d'usage. C’est pourquoi le lecteur est invité à exercer son esprit critique. Sa reproduction, totale ou partielle, est autorisée à condition que son origine et ses auteurs soient explicitement cités. La liste des autres projets étudiants disponibles en ligne est disponible sur le site Internet du Master Qualimapa : http://qualimapa.univ-lille1.fr/rapp1.htm L’équipe enseignante BIGOINSophie SALOME David BR UGNONI Laure SELLIER Sébastien GAYE Anne-Sophie SERRAND Anne- Claire HOCHARTStéphane VANCE ULEN Patricia LE VILAIN Patricia VIALARONPascal La Filière Bière I.A.A. L. I.A.E. Ali terme de ce travail nous tenons à remercier tout particulièrement : - Madame Bertout pour son soutien et sa disponibilité, - Les professeurs tuteurs de ce projet : Mademoiselle Van Hecke et Messieurs Bounie et Lenglet, - Tous les professionnels qui nous ont accordé un peu de leur temps lors d'entretiens et de visites, ainsi que de précieuses informations. Projet Bière .DESS Qualimapa 97/98 Sommaire 1. LA BIERE DU PAYS DE SUMER ............................................................................................................ 1 2. LA BIERE BOISSON NATIONALE EN EGYPTE ................................................................................ 1 3. LA CERVOISE DES GAULOIS ............................................................................................................... 1 4 . DE LA CERVOISE A LA BIERE : LE MOYEN-AGE ............................................................................ 2 5 . DE L'INTRODUCTION DU HOUBLON A LA REVOLUTION : UNE LENTE EVOLUTION ........... 2 6 . DU xIXEMEAU XXEm SIECLE. LE TEMPS DES ACCELERATIONS ................................................. 3 1. TYPOLOGIE ............................................................................................................................................ 5 1.1. CAUSESDE LA DIVERSITÉ DES CLASSIFICATIONS ..................................................................................... 5 1.1.1. Raisons techniques ..........................................................................................................................5 1.1.2. Problèmes de législation ..................................................................................................................6 1.1.3. Diversité des habitudes de consommation ........................................................................................ 7 1.2. QUELQUESEXEMPLES DE TYPOLOGIES .................................................................................................. 7 1.2.1. Classi$cation technique française ................................................................................................... 7 1.2.2. Classi$cation du point de vue marketing ......................................................................................... 8 1.2.3. Classi$cation en fonction du type de fermentation ...................................................................... 9 1.2.4. Des bières à part :les sans-alcool et les panachés ......................................................................... 9 2. ACTEURS ............................................................................................................................................... 10 2.1. ACTEURSDIRECTS ................................................................................................................................. 10 2.1.1. Cerealz~r... ................................................................................................................................... 10 2.1.2. Malterie ........................................................................................................................................ IO 2.1.3. Brasserie ....................................................................................................................................... 10 2.2. ACTEURSINDIRECTS ............................................................................................................................. 11 1. L'ORGE .................................................................................................................................................. 12 1.1. TYPOLOGIE........................................................................................................................................... 12 1.2. COMPOSITIONDU GRAIN D'ORGE ........................................................................................................ 13 1.3. LESCRITÈRES DE L'ORGE DE BRASSERIE ................................................................................................ 13 1.3.1. Le pouvoir de germination ............................................................................................................. 13 Projet Bière .DESS Qualimapa 97/98 Sommaire ... 1.3.2. La purete varletale ........................................................................................................................14 1.3.3. Le calibre ......................................................................................................................................14 1.3.4. La teneur en protéines ................................................................................................................... 15 1.3.5. L 7etat r sanitaire .............................................................................................................................. 15 1.4. BIENCHOISIR SON ORGE ......................................................................................................................... 16 1.5. LESMETHODES CULTURALES .................................................................................................................. 16 1.6. LAPRODUCTION D'ORGES DE BRASSERIE EN FRANCE............................................................................... 17 2 . LE HOUBLON .................................................................................................................................... 18 2.1. LESSUBSTANCES ACTIVES DU HOUBLON ..........................................................................................18 2.1.1. Les acides a .................................................................................................................................. 18 2.1.2. Les acides /3 ................................................................................................................................. 19 2.2. TYPOLOGIE........................................................................................................................................... 19 2.2.1. Selon la teneur en acides a ....................................................................................................... 19 2.2.2. Selon la forme d'utilisation ........................................................................................................... 19 2.3. FACTEURSINFLUENÇANT LA QUALITE DES ACIDES ................................................................................... 20 2.4. LAPRODUCTION DE HOUBLON ................................................................................................................ 20 3 . L'EAU ....................................................................................................................................................... 21 3.1. INFLUENCE DE LA COMPOSITION PHYSICO-CHIMIQUE DE L'EAU SUR LA COMPOSITION DE LA BIÈRE .............. 21 3.1.1. Eau dure, eau douce .................................................................................................................. 21 3.1.2. Rôle des principaux sels ................................................................................................................ 22 3.2. NORMESDE L'EAU EN M~V.TERIEIBRASSERIE........................................................................................... 22 3.3. TRAITEMENTDE L'EAU ........................................................................................................................... 23 3.3.1. Par des méthodes physico-chimiques ............................................................................................. 23 3.3.2. Stérilisation de l'eau ..................................................................................................................... 23 3.4 CONSOMMI'LTIONEN EAU ...................................................................................................................... 23 3.5. REJETS/EFFLUENTS : EXEMPLEDU NORD-PAS-CALAIS ............................................................................24 4 . LES LEVURES ......................................................................................................................................... 25 5. LES MATIERES AMYLACEES ...........................................................................................................
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