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|
Einsiedler, F., Schwill-Miedaner, A., Sommer, K., & Hämäläinen, J. (1998). Experimental tests and modelling of complex biochemical and technical processes by taking mashing as an example: Part 3. Cytolysis. Monatsschrift für Brauwissenschaft, 51(1-2), 11-21.