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PHOTOCATALYSIS IN THE DARKENING OF WORT COLOUR
Author(s) -
Buckingham J. E.,
Bishop L. R.
Publication year - 1956
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.2050-0416.1956.tb02842.x
Subject(s) - mashing , ascorbic acid , photocatalysis , chemistry , food science , photochemistry , biochemistry , catalysis
Delay in reading the colour of malt wort may lead to increased results being recorded. The change is apparently due to photocatalysed oxidation, and can be substantially prevented by exclusion of light during mashing and any storage period; it can also be prevented, and in some cases reversed (with decrease in colour) in presence of light and ascorbic acid.