METABOLISM

Water is essential for all life on Earth, including mammals and by extension mankind. Humans can survive for several weeks without food, but for only a few days without water. A constant supply is needed to replenish the fluids lost through normal physiological activities, such as respiration, sweating and urination.
Water generated from the biochemical metabolism of nutrients provides a significant proportion of the daily water requirements for some arthropods and desert animals, but provides only a small fraction of a human's necessary intake.
There are a variety of trace elements present in virtually all potable water, some of which play a role in metabolism; for example sodium, potassium and chloride are common chemicals found in very small amounts in most waters, and these elements play a role (not necessarily major) in body metabolism.
Other elements such as fluoride, while beneficial in low concentrations, can cause dental problems and other issues when present at high levels.

The company was recognized internationally by its quality:
- “Best Quality 1980”.
- 1983, in Peru, the “VIII Trophy the International to the Quality”.
- 1984 in Madrid-Spain received “IX Latin American Trophy Tanit to.
- 1997, in Acapulco-Mexico, the prize of prestige and quality “Trophy Gold Eagle”.

Naturalé Mineralé Water
Natuurlijk Mineraal Water
Eau Minérale Naturelle
Naturliches Mineralwasser
Acqua Minerale Naturale
Agua Mineral Natural

.Beer is the world's oldest and most popular alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material—the most common being malted barley; however wheat, corn and rice are also widely used, usually in conjunction with the barley. Less widely used starch sources include cassava root in Africa, potato in Brazil.

The essential stages of brewing are mashing, sparging, boiling, fermentation, and packaging. Most of these stages can be accomplished in several different ways, but the purpose of each stage is the same regardless of the method used to achieve it.

Mashing manipulates the temperature of a mixture of water and a starch source (known as mash) in order to convert starches to fermentable sugars.
The mash goes through one or more stages of being raised to a desired temperature and left at the temperature for a period of time.
During each of these stages, enzymes (alpha and beta amylase primarily break down the long dextrins that are present in the mash into simpler fermentable sugars such as glucose) in the starch source produce compounds needed for fermentation and further mashing, including the fermentable sugars.
The number of stages required in mashing depends on the starch source used to produce the beer. Most malted barley used today requires only a single stage.
Sparging extracts the fermentable liquid, known as wort, from the mash.
During sparging the mash is in a vessel known as a lauter-tun, which has a porous barrier through which wort but not grain can pass. The brewer allows the wort to flow past the porous barrier and collects the wort.
The brewer also adds water to the lauter-tun and lets it flow through the mash and collects it as well. This rinses fermentable liquid from the grain in the mash and allows the brewer to gather as much of the fermentable liquid from the mash as possible. The leftover grain is not further used in making the beer.

Fermentation uses yeast to turn the sugars in wort to alcohol and carbon dioxide. During fermentation, the wort becomes beer. Once the boiled wort is cooled and in a fermenter, yeast is propagated in the wort and it is left to ferment, which requires a week to months depending on the type of yeast and strength of the beer.
In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

Malted barley before roastingThe basic ingredients of beer are water; a fermentable starch source, such as malted barley; and yeast. It is common for a flavouring to be added, the most popular being hops.
A mixture of starch sources may be used, with the secondary starch source, such as corn, rice and sugar, often being termed an adjunct, especially when used as a lower cost substitute for malted barley.

Water : Beer is composed mostly of water, and water used to make beer nearly always comes from a local source. The mineral components of water are important to beer because minerals in the water influence the character of beer made from it. Different regions have water with different mineral components. As a result, different regions are better suited to making certain types of beer.

Starch source : The starch source in a beer provides the fermentable material in a beer and is a key determinant of the character of the beer.
The most common starch source used in beer is malted grain.
Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers.

Nearly all beer includes barley malt as the majority of the starch. This is because of its fiberous husk, which is important in the sparging stage of brewing, and high concentration of amylase, a digestive enzyme which facilitates conversion of starch into sugars.
Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used.

Crushed hops : The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today.
The flowers themselves are often called "hops." Hops were used in beer by Jews in Babylon[14] around 400 BCE, but the earliest evidence of cultivation of hops for use in beer dates back to the seventeenth century.

Hops contain several characteristics that brewers desire in beer: hops contribute a bitterness that balances the sweetness of the malt; hops also contribute floral, citrus, and herbal aromas and flavours to beer; hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms; and the use of hops aids in "head retention",[15][16] the length of time that a foamy head created by carbonation will last.
The bitterness of beers is measured on the International Bitterness Units scale. Beer is the sole major commercial use of hops.

Yeast : Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolizes the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour.

The dominant types of yeast used to make beer are ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum); their use distinguishes ale and lager. Brettanomyces ferments lambics, and Torulaspora delbrueckii ferments Bavarian weissbier. Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles such as lambics rely on this method today, but most modern fermentation adds pure yeast cultures directly to wort.

Product : BEER
Type : Pilsener
Quality : Premium – Export
Alcohol content : 5.2% Alc,/Vol.
Gold Medals : Monde Selection: Budapest 98, Bruselas 97, Lisboa 96, The Big Medals Gold, Paris 94, Amsterdam 92, Barcelona 91, Luxemburgo 90, Londres 89, Athenas 88, Bruselas 87, Genova 86, Madrid 84, Roma 83, Londres 82, Paris 79, Genova 78, Luxemburgo 77

Minimun Order : One Container
First delivery: 20 Days after confirmation Transference or L/C.
Aluminium Can
Fill volume: 12 Fl. Oz / 355 ml.
Box: 24 units
Total volume: 8.52 liters
Packaging: Carton
Origen: Bolivia - Fob Arica - Chile
Weight: 9,30 Kg. per box
Box Size: 40.5 cm x 27.2 cm x 13.0
Volume per box: 0.0168 per m3
Container size: 40 Ft. - 11.80 mt. x 2.35 x 2.39
Weight per container: 25.85 Tones
Total load (40 Cont): 2.750 boxes