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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. 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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Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation.pdf | Article full-text | 214.01 kB | Adobe PDF | View/Open |
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