SOME EFFECTS OF MALT KILNING ON WORT PROPERTIES
Open Access
- 10 September 1967
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 73 (5) , 445-450
- https://doi.org/10.1002/j.2050-0416.1967.tb03068.x
Abstract
During the curing of malt the formation of coloured materials is stimulated by temperature to a greater degree than is moisture removal. As colour develops the total free amino acid content of the malt decreases, and the activity of amylolytic and proteolytic enzymes is reduced. The influence of malt curing on the nitrogenous composition of wort is interpreted in terms of effects on the chemical composition of the malt and the enzymic events which occur during mashing.Keywords
This publication has 2 references indexed in Scilit:
- THE SPECTROPHOTOMETRIC DETERMINATION OF AMINE, AMINO ACID AND PEPTIDE WITH 2,4,6- TRINITROBENZENE 1-SULFONIC ACID*The Journal of Biochemistry, 1960
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958