Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China-Reference-Cited by-同舟云学术

Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China

Published:2016-07 Issue:3 Volume:122 Page:543-546
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Cai Guolin¹²,Li Xiaomin¹²,Zhang Chendong¹²,Zhang Ming³,Lu Jian¹²

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education; School of Biotechnology, Jiangnan University; 1800 Lihu Road Wuxi 214122 China

2. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 China

3. Jiangsu Nongken Malting Co. Ltd; 8 North Ring Road Sheyang 224300 China

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. Influence of lauter turbidity on wort composition, fermentation performance and beer quality - A review;Kuhbeck;J. Inst. Brew.,2006

2. Influence of lauter turbidity and hot trub on wort composition, fermentation, and beer quality;Kuhbeck;J. Am. Soc. Brew. Chem.,2006

3. Effects of beta-glucan, shearing and environmental factors on the turbidity of wort and beer;Speers;J. Inst. Brew.,2003

4. Effects of alcohol and pH on protein-polyphenol haze intensity and particle size;Siebert;J. Am. Soc. Brew. Chem.,2003

5. The effect of beer pH on colloidal stabilization with adsorbents;Siebert;J. Am. Soc. Brew. Chem.,2007

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