Premium
MONO‐, DI‐ AND TRISACCHARIDES IN WORT. INFLUENCE OF THE TEMPERATURE OF MASHING
Author(s) -
Blom J.,
Schwarz B.
Publication year - 1949
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1949.tb01498.x
Subject(s) - mashing , maltose , chemistry , food science , fermentation , brewing , sucrose
Glucose, maltose and trisaccharides are formed during the mashing process. Changes of the mashing temperature in the range from 60° C. to 75° C. have no measurable influence on their relative amounts. It seems impossible, by changing the mashing temperature, to enrich a wort with trisaccharides in order to influence the secondary fermentation.