Experimental tests and modelling of complex biochemical and technical processes by taking mashing as an example: Part 3. Cytolysis

Frank Einsiedler; Annette Schwill-Miedaner; Karl Sommer; Jari Hämäläinen

Experimental tests and modelling of complex biochemical and technical processes by taking mashing as an example: Part 3. Cytolysis

Frank Einsiedler, Annette Schwill-Miedaner, Karl Sommer, Jari Hämäläinen

Technical University of Munich (TUM)

Research output: Contribution to journal › Article › Scientific

6 Citations (Scopus)

Abstract

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).

Original language	German
Pages (from-to)	11-21
Journal	Monatsschrift für Brauwissenschaft
Volume	51
Issue number	1-2
Publication status	Published - 1998
MoE publication type	B1 Article in a scientific magazine

Cite this

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title = "Experimental tests and modelling of complex biochemical and technical processes by taking mashing as an example: Part 3. Cytolysis",

abstract = "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).",

author = "Frank Einsiedler and Annette Schwill-Miedaner and Karl Sommer and Jari H{\"a}m{\"a}l{\"a}inen",

year = "1998",

language = "German",

volume = "51",

pages = "11--21",

journal = "Monatsschrift f{\"u}r Brauwissenschaft",

issn = "0723-1520",

publisher = "Fachverlag Hans Carl",

number = "1-2",

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TY - JOUR

T1 - Experimental tests and modelling of complex biochemical and technical processes by taking mashing as an example

T2 - Part 3. Cytolysis

AU - Einsiedler, Frank

AU - Schwill-Miedaner, Annette

AU - Sommer, Karl

AU - Hämäläinen, Jari

PY - 1998

Y1 - 1998

N2 - 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).

AB - 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).

M3 - Article

SN - 0723-1520

VL - 51

SP - 11

EP - 21

JO - Monatsschrift für Brauwissenschaft

JF - Monatsschrift für Brauwissenschaft

IS - 1-2

ER -