期刊
JOURNAL OF THE INSTITUTE OF BREWING
卷 120, 期 4, 页码 315-330出版社
INST BREWING
DOI: 10.1002/jib.152
关键词
brewing adjunct; oats; sorghum; mashing enzymes; wort; beer quality; exogenous enzymes
资金
- InBev-Baillet Latour Fund
Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate-zone regions. This review describes the brewing-relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright (c) 2014 The Institute of Brewing & Distilling
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据