Kvasny Prum. 1982; 28(3): 49-53 | DOI: 10.18832/kp1982011

Effect of individual qualitative signs of malt on beer quality.Peer-reviewed article

G. BASAŘOVÁ

Methods commonly used for malt analyses undergo a large critism at present. Some other criteria are required which could give more detailed information about the effect of malt on a technological process and beer quality. It is necessary to elucidate and specify the combined effect of amylolytic, protheolytic, cytolytic and oxido-reductive enzymes which are activated during a measurement and to evaluate substances which originate as a consequence of physico-chemical reactions taking part in malt during kilning. An occurence of residual strange substances calls for a further research of analytical methods. The new elaborated methods should be applied in the check of malt and beer. It is assumed that the main task of a next research is in studying of the effect of lipids, vitamins and further enzyme complexes present in malt and their role in a treatment of malt with respect to a beer quality.
(In Czech, English summary only)

Keywords: qualitative signs, malt, beer

Published: March 1, 1982