首页|Ionic composition of beer worts produced with selected unmalted grains
Ionic composition of beer worts produced with selected unmalted grains
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NSTL
Elsevier
Brewers' wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, 15%, 20%, 25%, and 30%), and the effect of the mineral content of water on the wort concentration of metal ions (calcium, magnesium, zinc, manganese). Worts made with a combination of deionized water and barley substitute (mainly in 5% and 25% proportions) were characterized by a higher concentration of the ions than those produced with malted barley, or technological water, or spelled.
Beer wortSpelledMetal ionsBarleyUnmalted raw materials
Sterczynska, Monika、Stachnik, Marta、Poreda, Aleksander、Puzynska, Katarzyna、Piepiorka-Stepuk, Joanna、Fiutak, Grzegorz、Jakubowski, Marek
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Koszalin Univ Technol, Fac Mech Engn, Dept Food Ind Proc & Facil, 15-17 Raclawicka St, PL-75620 Koszalin, Poland
NSTL
Elsevier
