Premium
SOME EFFECTS OF MALT KILNING ON WORT PROPERTIES
Author(s) -
Barrett J.,
Griffiths C. M.,
Kirsop B. H.
Publication year - 1967
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.2050-0416.1967.tb03068.x
Subject(s) - mashing , food science , curing (chemistry) , chemistry , composition (language) , chemical composition , proteolytic enzymes , enzyme , biochemistry , organic chemistry , polymer chemistry , philosophy , linguistics
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.