Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation

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dc.contributor.authorNkiko, Mojisola O.
dc.contributor.authorTaiwo, E. A.
dc.contributor.authorUruebor, A.
dc.contributor.authorOgunyemi, A.
dc.date.accessioned2021-05-31T13:37:30Z
dc.date.available2021-05-31T13:37:30Z
dc.date.issued2006
dc.descriptionStaff Publicationen_US
dc.description.abstractThe 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 adjuncten_US
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/1074
dc.language.isoenen_US
dc.publisherChem. Biochem. Eng. Q.en_US
dc.subjectFermentable sugar,en_US
dc.subjectdiacetyl decomposition,en_US
dc.subjecttemperature.en_US
dc.titleEffect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentationen_US
dc.typeArticleen_US
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