VERFAHREN ZUM MÄLZEN VON GERSTE UND DAS DABEI ERHALTENES VERBESSERTES MALZ

VERFAHREN ZUM MÄLZEN VON GERSTE UND DAS DABEI ERHALTENES VERBESSERTES MALZ

In malting barley, involving (a) a soaking stage, (b) a germination stage, and (c) a kiln-drying stage, the soaking stage includes an acid soaking sub-stage at a pH after stabilisation of 3.5-4.6, at a ratio between the vol. of soak water and the amt. of barley such that the activity of the grain du...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: CARNIELO, MICHEL, ZIMMERMAN, DIDIER, GENDRE, FRANCOIS
Format: Patent
Sprache:ger
Schlagworte:
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In malting barley, involving (a) a soaking stage, (b) a germination stage, and (c) a kiln-drying stage, the soaking stage includes an acid soaking sub-stage at a pH after stabilisation of 3.5-4.6, at a ratio between the vol. of soak water and the amt. of barley such that the activity of the grain during germination is not modified.