捣碎 pH 值对甜麦芽汁生化成分和熟化特性的影响

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2024-03-26 DOI:10.1080/03610470.2024.2319928

Maciej Ditrych, Tuur Mertens, Weronika Filipowska, Agata Soszka, Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman, Guido Aerts, Mogens Larsen Andersen

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引用次数: 0

摘要

糖化是影响麦汁质量的决定性酿造步骤。关键的糖化参数包括时间、温度、pH 值、糖化密度和吸氧量。虽然糖化过程中与 pH 值相关的生化变化会影响麦芽汁的质量，但这并不意味着麦芽汁的质量会受到影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort

Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes dur...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.