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

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    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 languageGerman
    Pages (from-to)11-21
    JournalMonatsschrift für Brauwissenschaft
    Volume51
    Issue number1-2
    Publication statusPublished - 1998
    MoE publication typeB1 Article in a scientific magazine

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