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2,4‐DICHLOROPHENOXYACETIC ACID IN MALTING AND FERMENTATION IN PRESENCE AND ABSENCE OF GIBBERELLIN
Author(s) -
Likko Matti,
Enari TM.
Publication year - 1960
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.2050-0416.1960.tb01744.x
Subject(s) - gibberellin , fermentation , taste , yeast , food science , chemistry , 2,4 dichlorophenoxyacetic acid , yield (engineering) , bitter taste , sweet taste , horticulture , botany , biochemistry , biology , materials science , metallurgy
2,4‐Dichlorophenoxyacetic acid (2,4‐D) reduces the growth of rootlets in malting to a minimum without seriously affecting the quality of the resulting malt as judged from analytical values. Gibberellin could advantageously be used together with 2,4‐D, Small amounts of gibberellin did not affect the rootlet growth‐retardation caused by 2,4‐D. The extract yield was high in these makings. 2t4‐D had no harmful effects on fermentation, but high concentrations seemed to impair the taste of the final beer. However, the concentration originally present in wort decreased by 50% during fermentation* Part of the 2,4‐D was evidently metabolized by yeast. The results indicate that the combined use of gibberellin and some root growth restricting compound might lead to appreciable advantages.