Continuous maize processing in beer production
1988
Vusovic, S. (Udruzena industrija piva, slada i bezalkoholnih pica -BIP, Beograd (Yugoslavia)) | Jankovic, S. | Bebic, Z. | Radosavljevic, M.
The experiments were made in order to examine the influence of continous and batch procedures of maize processing on wort and beer qualities. Continous maize mash processing was carried out in the injector system, with addition of thermostabile bacterial alpha-amylase; batch processing was carried out in a classical manner in a micromashtun, with addition of malt. Worts produced by continous maize processing had higher colour and were richer in nitrogennous constituents. The differences between the worts were noticable till the end of beer production process. It was also noticed that beers produced from continous maize mashing had lower transparency and were richer in volatile aroma constituents.
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Эту запись предоставил Unassigned data from Yugoslavia
