Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation

Please use this identifier to cite or link to this item: http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/299

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. Uruebor, A. Ogunyemi, A.
Keywords:	Fermentable sugar Diacetyl decomposition Temperature
Issue Date:	18-Dec-2006
Publisher:	Hrvatsko društvo kemijskih inženjera i tehnologa
Citation:	Nkiko, M. O., Taiwo, E. A., Uruebor, A., & Ogunyemi, A. (2006). Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation. Chemical and biochemical engineering quarterly, 20(4), 457-461.
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.
URI:	https://hrcak.srce.hr/6111 http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/299
Appears in Collections:	Research Articles

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