D. Stanisavljević, Aleksa Crkvenjakov, Jelica Lazić Saković, N. Milosavljević, S. Bogdanović, Violeta Mickovski Stefanović, P. Ilić, J. Ćirić, D. Davidović, A. Veličković
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WATER COMPOSITION AND THEIR INFLUENCE ON THE WORK OF MALT AMYLOLYTIC ENZYMES
Water is an indispensable part of beer and brewing practice, and therefore it is not even possible to imagine a process in which water quality is neglected. For the purposes of this experiment, several different watersamples were collected from available springs. The basis of the experiment was the colored reaction of iodine on starch, which would prove the hydrolysis of starch granules from grains. This leads to the conclusion that the mineral composition, which affects the hardness of the water, does not have a decisive influence on the work of amylolytic enzymes, at least not to the extent that would significantly affect the production process.
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