Kvasny Prum. 1979; 25(3): 49-52 | DOI: 10.18832/kp1979007

Changes in content of volatile compounds of beers prepared by using barley in the grist.Peer-reviewed article

J. MOŠTEK, J. ČEPIČKA, V. PEŘINA

An article refers to the observation of effect of barley used in the grist without an adition of microbial enzymes on content and quality of volatile compounds of 10% light beers prepared by two mash decoction process. Increasing application of barley from 10 to 40% in the grist causes and increase in amount of total volatile compounds, high aliphatic alcohols and β-phenylacetic acid as well as esthers determined by gas chromatography.
(In Czech, English summary only)

Keywords: beer, barley, malt, grist

Published: March 1, 1979