BREWING OF BEER WITH SORGHUM-VULGARE MALT WITH MINIMAL BARLEY MALT BLENDING

被引：0

作者：

DEMUYAKOR, B ^{[1
]}

OHTA, Y ^{[1
]}

NAKATANI, K ^{[1
]}

FUKUI, N ^{[1
]}

KANAGAWA, K ^{[1
]}

机构：

[1] SUNTORY LTD,BEER BREWING TECHNOL RES INST,DIV BEER,OSAKA 618,JAPAN

来源：

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 1994年 / 52卷 / 03期

关键词：

BEER; ETHANOL; FREE AMINO NITROGEN; MALT; SOLUBLE NITROGEN; SUGARS; SORGHUM-VULGARE; VICINAL DIKETONES;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A successful pilot-plant scale brewing of a draft beer was carried out using a 66:34 blend of sorghum and barley malts. Compared to a 100% barley malt beer brewed under the same conditions, trained and untrained panelists showed a strong preference for the sorghum beer. The product was generally rated as drinkable and having a good aftertaste. Chemical evaluation of the product indicated more residual alpha-amino nitrogen and sugars but lower polyphenol content in the sorghum beer than in the barley beer. All analytical values measured were within the range of normal beers.

引用

页码：111 / 115

页数：5

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