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.accessioned2019-07-15T13:04:26Z
dc.date.available2019-07-15T13:04:26Z
dc.date.issued2006-12-18
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 adjunct.en_US
dc.identifier.citationNkiko, 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.en_US
dc.identifier.urihttps://hrcak.srce.hr/6111
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/299
dc.language.isoenen_US
dc.publisherHrvatsko društvo kemijskih inženjera i tehnologaen_US
dc.subjectFermentable sugaren_US
dc.subjectDiacetyl decompositionen_US
dc.subjectTemperatureen_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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