In a third and last part, the tests and models for cytolysis during mashing are presented. The hydrolysis of the b-glucan is very important for the quality of wort and beer. An insufficient degradation can lead to processing problems (e.g. filtration difficulties).
|Journal||Monatsschrift für Brauwissenschaft|
|Publication status||Published - 1998|
|MoE publication type||B1 Article in a scientific magazine|