{"title":"酿造步骤变化的影响最终产品的捣碎和麦汁煮沸","authors":"Nishanth Kumar","doi":"10.18782/2582-2845.8760","DOIUrl":null,"url":null,"abstract":"The quality and the composition and of the beer is not only depend on the qualities of the raw materials used, but also on the technology used to make it. Each and every brewing step plays an important role in quality of final product. The aim of our study was to investigate the effect of changes in profiles of mashing and wort boiling on the final beer. It was observed that change in mashing steps greatly influences the extract content and prolonged boiling lead to increase in color and bitterness of final beer.","PeriodicalId":13334,"journal":{"name":"Indian Journal of Pure & Applied Biosciences","volume":"172 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Variation in Brewing Steps; Mashing and Wort Boiling on Final Product\",\"authors\":\"Nishanth Kumar\",\"doi\":\"10.18782/2582-2845.8760\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The quality and the composition and of the beer is not only depend on the qualities of the raw materials used, but also on the technology used to make it. Each and every brewing step plays an important role in quality of final product. The aim of our study was to investigate the effect of changes in profiles of mashing and wort boiling on the final beer. It was observed that change in mashing steps greatly influences the extract content and prolonged boiling lead to increase in color and bitterness of final beer.\",\"PeriodicalId\":13334,\"journal\":{\"name\":\"Indian Journal of Pure & Applied Biosciences\",\"volume\":\"172 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indian Journal of Pure & Applied Biosciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18782/2582-2845.8760\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indian Journal of Pure & Applied Biosciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18782/2582-2845.8760","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effects of Variation in Brewing Steps; Mashing and Wort Boiling on Final Product
The quality and the composition and of the beer is not only depend on the qualities of the raw materials used, but also on the technology used to make it. Each and every brewing step plays an important role in quality of final product. The aim of our study was to investigate the effect of changes in profiles of mashing and wort boiling on the final beer. It was observed that change in mashing steps greatly influences the extract content and prolonged boiling lead to increase in color and bitterness of final beer.
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