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ESTIMATION OF FERMENTABLE SUGARS AND ATTENUATION LIMIT BY AN ENZYMIC METHOD
Author(s) -
Hammond C. S. R.,
Wren J.J.
Publication year - 1981
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.2050-0416.1981.tb03993.x
Subject(s) - limit (mathematics) , estimation , attenuation , chemistry , mathematics , biological system , statistics , environmental science , biology , economics , physics , mathematical analysis , management , optics
An enzymic method using α‐glucosidase for the determination of fermentable sugars in worts and beers is described.