The effect of malting conditions on dextrin contents in beer production intermediates
2011
Psota, V., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Cmelik, R., Akademie Ved, Brno (Czech Republic). Ustav Analyticke Chemie | Sachambula, L., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav
Malt from two spring barley varieties, Bojos and Sebastian, was prepared using three different methods as follows: classical (3 days steeping, 3 days germination, degree of steeping 45.5 %), with shortened malting time (2 days of steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the produced malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet wort, hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet wort, hopped wort and green beer was the highest in the variant with a higher degree of steeping. In both varieties the shortened malting method resulted in increased content of unfermentable dextrins (DP 4-7) most in green beer and the variety Bojos had ca by one third higher dextrin content than Sebastian. Dextrin (DP 4-7) content in sweet wort, hopped wort and green beer was significantly affected by the barley variety while the effect of malting methods was low.
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