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|Title:||Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation|
|Authors:||Nkiko, Mojisola O.|
Taiwo, E. A.
|Publisher:||Chem. Biochem. Eng. Q.|
|Abstract:||The rate of breakdown of fermentable sugar and the formation/decomposition of butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum, malted barley and sorghum/barley malt adjunct during fermentation was studied as a function of temperature. The rate of fermentation of sugar, formation and decomposition of butan-2,3-dione increases with increasing temperature and is dependent on the nature of the substrate. The decomposition of butan-2,3-dione is faster in wort made with malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/ barley malt adjunct|
|Appears in Collections:||Research Articles|
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