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AN APPROACH TO THE ESTIMATION OF BREWING QUALITY IN BARLEY AND MALT
Author(s) -
Monnez J. M.,
Flayeux R.,
Muller P.,
Moll M.
Publication year - 1987
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.2050-0416.1987.tb04539.x
Subject(s) - brewing , quality (philosophy) , estimation , process (computing) , computer science , process engineering , microbiology and biotechnology , biochemical engineering , agricultural engineering , environmental science , food science , engineering , biology , fermentation , systems engineering , philosophy , epistemology , operating system
Methods of assessing the brewing qualities of new varieties are reviewed. A new method for making this assessment is proposed. This is ideally a three‐step process but it would be possible to eliminate the third, costly, step without severe loss of effectiveness. The use of the new method is illustrated by reference to trials using 251 samples from recent trials in France.