Kvasny Prum. 1971; 17(8-9): 176-184 | DOI: 10.18832/kp1971026

Surrogates and enzymatic praparation in brewing industry. Part 2.Peer-reviewed article

G. BASAŘOVÁ, O. BENDOVÁ

The article deals with stability and specific properties of 10 various enzymatic preparations, mainly of bacterial origin. Some of them have amylolytic, some proteolytic or combined effects. In a series of laboratory experiments the preparation were used in brewing in which as much as 50% of malt had been replaced by ground barley were used. Both brewing and common barley were used. The quality of products is compared with the properties of beer brewed from conventional raw materials. The results of experiments carried out on various scales will be discussed in a separate article.
(In Czech, English summary only)

Keywords: NOT AVAILABLE

Published: August 1, 1971