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STUDIES ON THE NATURE OF WILD BEER
Author(s) -
Nakamura H.
Publication year - 1954
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.2050-0416.1954.tb02772.x
Subject(s) - mashing , proteolysis , food science , chemistry , brewing , carbon dioxide , biochemistry , fermentation , enzyme , organic chemistry
A gushing beer from malt A and a normal beer (malt C) were submitted to physical and chemical analysis, and it was found that at temperatures up to 5° C. carbon dioxide evolution from the two was substantially the same; at higher temperatures, gas evolution from the gushing beer progressively exceeded that from the normal sample. The outstanding difference between the two malts was in proteolytic activity, that of A greatly exceeding that of C. Proteolytic activity depends both on barley variety and on the malting process, but normal beers could be brewed from the abnormal malt A by modifying the mashing process so as to restrict proteolysis; conversely, gushing beer could be produced from the normal malt C by appropriately modifying the mash technique. Hence, development of proteolytic activity during malting and degree of mash proteolysis both need control if gushing is to be obviated.