Pregled bibliografske jedinice broj: 1024928
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort // Fermentation, 5 (2019), 4; 89, 10 doi:10.3390/fermentation5040089 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1024928 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort
Autori
Krstanović, Vinko ; Mastanjević, Kristina ; Nedović, Viktor ; Mastanjević, Krešimir
Izvornik
Fermentation (2311-5637) 5
(2019), 4;
89, 10
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
wheat ; malt quality ; limit of attenuation ; wort
Sažetak
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Emerging Sources Citation Index (ESCI)
- Scopus
