Kvasny Prum. 1979; 25(11): 246-248 | DOI: 10.18832/kp1979037

New Criteria for Evaluating the Malt.Peer-reviewed article

A. DOLE®ALOVÁ, M. NENTWICHOVÁ

The article deals with new methods which are to be introduced and applied and applied to evaluate the properties of malt. They include determination of malt extracts, colour, viskosity and attenuation degre of wort. New methods meet the requirements of brewing industry,will unify evaluating criteria and ensure reproducibility of results.
(In Czech, English summary only)

Keywords: malt, evaluation, criteria

Published: November 1, 1979 


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