Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation
Loading...
Date
2006-12-18
Journal Title
Journal ISSN
Volume Title
Publisher
Hrvatsko društvo kemijskih inženjera i tehnologa
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.
Description
Keywords
Fermentable sugar, Diacetyl decomposition, Temperature
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.