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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:||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.|
|Appears in Collections:||Research Articles|
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