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/20.500.12398/1074

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DC Field	Value	Language
dc.contributor.author	Nkiko, Mojisola O.	-
dc.contributor.author	Taiwo, E. A.	-
dc.contributor.author	Uruebor, A.	-
dc.contributor.author	Ogunyemi, A.	-
dc.date.accessioned	2021-05-31T13:37:30Z	-
dc.date.available	2021-05-31T13:37:30Z	-
dc.date.issued	2006	-
dc.identifier.uri	http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1074	-
dc.description	Staff Publication	en_US
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Chem. Biochem. Eng. Q.	en_US
dc.subject	Fermentable sugar,	en_US
dc.subject	diacetyl decomposition,	en_US
dc.subject	temperature.	en_US
dc.title	Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation	en_US
dc.type	Article	en_US
Appears in Collections:	Research Articles

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