Influence of the barley variety and malting process conditions on dimetyl sulphide precursors content in malt
2005
Salamon, A. | Baca, E.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa(Poland)
Obtained results showed, that malting process conditions and barley variety influence on DMS and its precursors level in malt. Decreasing germination moisture of barley from 45 percent to 43 percent contributed to lowering DMS and DMS-P content in malt. Increasing killing temperature from 80 to 90 degrees C were resulted the appreciable reduction of DMS precursors concentration
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