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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Nsogning Dongmo, Sorelle; Zarnkow, M.; Becker, T.; Merz, A.; Schonenberg, S. 
Titel:
Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer 
Abstract:
The quality factor for the consumer that traditional opaque beer is drinkable is the continuous fermentation and appearance of foam. The use of commercial enzymes at pitching time for continuous release of fermentable sugars, continuous fermentation, and subsequent increase of the shelf life of opaque beer was investigated. The standard split-sour, double-cook brewing process was followed. Mashing temperature was modified and malt wort enzymes were inactivated before fermentation. Thermostable a...    »
 
Stichworte:
Exogenous enzymes Opaque beer Shelf life Sorghum sorghum beer malt amyloglucosidase beverages amylase yeast Biotechnology & Applied Microbiology Food Science & Technology 
Zeitschriftentitel:
Journal of the American Society of Brewing Chemists 
Jahr:
2015 
Band / Volume:
73 
Heft / Issue:
Seitenangaben Beitrag:
22-28 
Sprache:
en 
Print-ISSN:
0361-0470 
Hinweise:
ISI Document Delivery No.: CD1KM Times Cited: 0 Cited Reference Count: 35 Nsogning, Sore Lle D. Zarnkow, Martin Becker, Thomas Merz, Alexander Schoenenberg, Sven 0 5 23 Amer soc brewing chemists inc St paul 1943-7854