Kvasny Prum. 1957; 3(5): 98-100 | DOI: 10.18832/kp1957017

The determination of aroma of malt by objective method.Peer-reviewed article

M. TRKAN, A. DOLEŽALOVÁ

The authors tried to characterize the intensity of malt odour by the amount of volatile aromatic substances, which they isolated from the wort by means of inert gas. For the quantitative estimation of these substances manganometric method was applied. Which the use of this method the different kinds of malt were examined with respect to the time of storage. The malt of Pilsen type showed the greatest loss of aromatic substances.
(In Czech, English summary only)

Keywords: malt, aroma, objective method

Published: May 1, 1957